Turmeric Masala Chai + Pumpkin Spice Truffles

A photo of a chai tea beverage paired with a Vosges Haut-Chocolat Pumpkin Spice Truffle.
Turmeric, also known as the Golden Spice, has long been used as a spiritual healer and health aid. In Ayurvedic practice, turmeric is used to strengthen the overall energy of the body, improve digestion, relieve joint pain, and soothe skin ailments. Turmeric is also an integral part of spiritual baths and aura cleansing.

This Golden Spice Masala Chai recipe has been created with the intention of soothing the soul and pleasing your palate. When making this recipe, it is important to use whole spices and grind fresh when possible, as whole spices bring out the healing aromatics of this infusion.

For the Chai
1-2 bags of your favorite Chai Tea, or Chai Tea Leaves
1 tsp Turmeric
¼ tsp Black Pepper
5 Cloves
¼ tsp Cinnamon
1/3 tsp Cardamom Pods
1/8 tsp Nutmeg
1 inch knob of Fresh Ginger
2 cups Whole Milk or Oat Milk
2 cups of Water
1/8 cup Sugar (to taste)

For the Mascarpone Topper
½ cup Mascarpone
1 tbsp Honey

Place saucepan over high heat and add a 1/2 cup of the water. As the water comes to a boil, add the spices and ginger so they can begin to release their flavor.

Once the water comes to a full boil, add the tea leaves or tea bag. Reduce the heat to low-medium. Let the tea steep with the spices for 2 minutes, but no longer to prevent bitter tea. Then, remove the tea bags, or leaves, and add the milk.

Simmer. Lower the heat and simmer for 5-7 minutes. Continue to simmer the chai until it's smooth and creamy, and the consistency and color that you desire. About a cup of liquid will have evaporated by this point, resulting in creamy chai without the spices overpowering it.

After simmering be sure to aerate your chai. Simply paddle inside the pot several times or put in a blender. Pour into your favorite mug or teacup.

Prepare your mascarpone topping by blending the mascarpone with honey then dollop on top of your chai. Pair this soothing elixir with a Pumpkin Spice Truffle (or two) for a most indulgent experience.

A NOTE ABOUT FRESH GINGER: Fresh ginger has enzymes that can curdle milk. It's best to boil the water with the spices, including ginger, before adding the milk. Alternatively, you use dried ginger or ginger powder.