The Masala Chai I am using is a blend of Assam and Darjeeling tea, ginger root, cardamom, cloves, nutmeg, black pepper and cinnamon. Adivasi makes an amazing blend of this tea, which on its own is distinctive: You can mix up a blend of your own. To make a batch of your own tea blend, add about 3 oz. each of the Assam and Darjeeling tea leaves with 3 tbl. of dried finely grated ginger root, 4 crushed green cardamom pods , 6 ground clove heads, 1 tsp. freshly ground nutmeg, 6 ground peppercorns, and 1 tsp. ground cinnamon stick. Tailor the spices to your taste to make this distinctive; otherwise it may be too bland…or find Adivasi's blend! Use a heaping tablespoon or so for each serving. Usually you think of a chai as milky, but I like the use of lemon here instead. Add a varietal honey, Meyer's lemon and your favorite cognac brandy, and this winter warmer will soothe away whatever ails you. – Sagegreen


1 tablespoon milkweed honey (or linden, or your favoroite varietal honey)
3/4 cup Masala Chai brewed tea
1 ounce Meyer\'s lemon juice
1 ounce brandy (cognac-use your Rémy Martin if you have it), rum (dark Jamaican) or whiskey (bourbon), what you prefer
1/2 ounce Cointreau
garnish of anise star, slender cinnamon stick and peel of Meyer\'s lemon


Step 1
Spoon the honey in the bottom of your glass cup or mug, preferably a footed glass mug.

Step 2
Pour in the steeped Masala Chai tea and stir.

Step 3
Add the lemon juice.

Step 4
Stir in the shot of your choice of brandy, rum, or whiskey, with a touch of Cointreau.

Step 5
You can either knot your lemon peel around the cinnamon stick or coil it around, folding it in on one end to a crease in the stick. Add your cinnamon stick garnish with lemon peel and float in an anise star.