Description
Masala Chai is a traditional Indian spiced tea featuring a blend of aromatic spices simmered with black tea leaves, milk, and sugar to create a rich, flavorful, and comforting beverage perfect for any time of day.
Ingredients
Scale
Liquids
- 1 1/2 cups water
- 3/4 cup whole milk (or any plain plant-based milk)
Tea and Sweetener
- 2 1/2 teaspoons loose black tea (strong Assam recommended)
- 1–2 tablespoons sugar, to taste
Spices
- 6 green cardamom pods, crushed
- 1 1/2–2 inches fresh ginger, crushed
- 6–8 whole black peppercorns, lightly cracked
- 1 small cinnamon stick
- Optional: 1 whole clove
Instructions
- Boil the spices: Combine the water and all of the spices (cardamom pods, ginger, black peppercorns, cinnamon stick, and optionally clove) in a small saucepan. Bring to a rolling boil over high heat, then reduce slightly and boil uncovered for 5–7 minutes, allowing the liquid to become deeply fragrant and slightly reduced.
- Add the tea: Add the loose black tea leaves to the boiling spiced water and return to a lively simmer. Boil for 1–2 minutes until the tea darkens and develops a robust aroma.
- Finish the chai: Pour in the milk and add the sugar. Bring the chai back to a simmer, then reduce the heat and gently simmer for 3–5 minutes, stirring occasionally. This step develops the rich flavor and creates a lightly frothy texture.
- Strain and serve: Remove the saucepan from the heat and strain the chai mixture into mugs using a fine mesh strainer. Taste and adjust sweetness as needed, then serve hot for the best experience.
Notes
- Use strong Assam tea for a robust flavor, but any black tea can be substituted based on preference.
- Adjust sugar quantity to taste or substitute with preferred sweeteners.
- Freshly crushed spices yield the best flavor, but ground equivalents may be used in a pinch.
- Plant-based milks like almond or oat milk can be used for a vegan version.
- Simmering spices longer intensifies flavors but avoid boiling the milk too aggressively to prevent curdling.
