I’m naming this by the month because there are many masalas for coffee and tea that I want to make, so I wanna leave room for others that I might post here. 😀
This is a mix that could easily be put together and kept in an airtight jar. Use 1/4 teaspoon per serving, with additional ginger if you like.
February Masala
- 1 1/2 teaspoons black peppercorns
- 1 tablespoon green cardamom pods
- 1 1/2 teaspoons whole cloves
- 3 tablespoons powdered ginger (start out with 3 tablespoons and increase according to taste)
- 1 tablespoon ground cinnamon
Grind the black peppercorns, cardamom pods, and whole cloves in a coffee or spice grinder until fine.
Combine with the powdered ginger and ground cinnamon in a small bowl.
Store in an airtight container.
How to Use:
Use 1/4 teaspoon per cup of coffee or tea, with milk and sugar or sweetener of choice. I use gluten-free oatmilk or almond milk, and some stevia, honey, or maple syrup. Vanilla is a great addition as well.
You can add another 1/4 teaspoon of ginger to each cup, if you want it more gingery.
Alternatively, you can add the spices to a saucepan, along with milk, water, sweetener, and your ground coffee or tea leaves, bring to a boil, simmer for 2 minutes, then strain.
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