Every family has its own preferred ratio of spices in their chai masala. I like my chai to be a bit heavier on the cardamom and ginger side! For this chai masala, I freshly grind all the spices before blending them together. I use this chai masala quite a lot for baking, but you can also use it to make chai.
Dirty chai is a chai with a shot of espresso, and it’s what kept me going through grad school. The combination of chai spices, milky black tea, and bitter coffee is stellar. You can make this semi-homemade if you’re short on time by using boxed brownie mix. I promise I won’t judge!
Make it eggless: For the cheesecake batter, use 3 Tbsp. heavy cream or whole milk whisked with ½ tsp. cornstarch. Substitute ½ cup (100 g) aquafaba and add an additional ½ tsp. baking soda for the brownie batter.
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