Cooking with Essential Oils | Masala Chai
Essential Oils

Cooking with Essential Oils | Masala Chai

Masala Chai

This week the secret ingredient is cardamom oil! I love how this essential oil is cold pressed and takes the amazing flavor and aroma of cardamom. So this week we’re going to be taking some of my favorite recipes and tweaking them to now use this very, very useful essential oil. One quick note about the masala chai recipe below is that I realize your tastes in chai may differ greatly, and my recipe below is heavy on the ginger. So you may want to experiment a little to find the best fit for you. Either add more syrup, or more cardamom oil. 100% up to you! -Post your thoughts in the comments below so we can talk together about what you like best!! I’d love to hear what you think.

Here’s what you’ll need to follow along:


  • 1 1½-inch piece fresh ginger, unpeeled, coarsely grated
  • 1 3-inch cinnamon stick, lightly crushed with the flat side of a knife
  • 6 teaspoons loose strong black tea (such as Assam) or 6 tea bags (such as PG Tips)
  • 2¾ cups milk
  • ¼ cup pure maple syrup


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    • Bring ginger, cinnamon, and 3½ cups water to a boil in a medium saucepan over medium-high heat. Lower heat and simmer rapidly, stirring occasionally, until liquid is reduced by a third and very fragrant, about 20 minutes.

    • Remove pan from heat, stir in tea and cardamom, and let steep 2 minutes.

    • Return pan to medium-high heat and stir in milk and maple syrup. Cook, stirring occasionally and keeping a close watch, until mixture begins to foam up and boil, about 5 minutes. Immediately remove from heat and let sit 5 minutes. Strain chai through a fine-mesh sieve into a teapot or pitcher and serve.



Credit: This recipe was originally published by BonAppetit. Although we’ve tweaked it a bit, all credit goes to them.

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