Today, I share a recipe that’s been a source of warmth and comfort, especially on this particular day- we were hit by Typhoon Mawar in Guam. And while a typhoon isn’t your typical backdrop for a cozy tea session, sometimes life serves you lemons, or in this case, 185 mph winds with torrential downpour, and you just have to brew a comforting drink to make the best of it.
The incredibly soothing, warm, fragrant spices and creamy milk of masala chai, felt like the perfect way to distract ourselves from the raging winds outside and lack of power. So stay with me as I take you through the steps of how I make masala chai.
Watch my video below & scroll down for ingredient list ▼
Easy Masala Chai Recipe
Ingredients (Serves 2)
- 1-2 tablespoons of freshly grated ginger (feel free to leave the skin on)
- 4-6 pods of cardamom
- 1/2 teaspoon fennel
- 4-6 cloves
- 1 tsp cinnamon
- 2 tsp loose leaf black tea
- Milk to taste (use any milk you like)
- Sugar to taste (you can also use honey too)
It’s incredibly humbling to experience the power of nature. While our chai-making session during the typhoon brought us a touch of normalcy when we needed it most, it’s heart-breaking to think about the aftermath. Our house flooded and our trees uprooted, but judging by the rest of the island, we’re still thankful to have a roof over our heads.
After two weeks without running water and four weeks without power, I’d say it awakened me, and many other people in my island, that the more we have, the more we worry. And once we need less, we will have more.
Fast forward to today, three months after the typhoon, Guam, is still recovering & rebuilding but despite these challenges, everyone here is working hard at restoring our little paradise. Here’s to brighter days in Guam 🙂