Masala Chai
Jump to recipeIngredients
- 2 cups water (480 ml)
- 1 cup whole milk (240 ml)
- 3 tablespoons loose black tea leaves or 3 black tea bags (9 grams)
- 2 green cardamom pods (lightly crushed)
- 1 piece cinnamon stick, 2 inches long (5 cm)
- 4-5 whole cloves
- 4-5 black peppercorns (lightly crushed)
- 1 piece fresh ginger, 1 inch (2.5 cm, peeled and sliced)
- 2-3 tablespoons sugar or jaggery, to taste (25-37 grams)
- pinch of nutmeg or mace (optional)
Instructions
- 1
Pour the water into a saucepan or tea kettle and bring it to a rolling boil over high heat, about 3-4 minutes.
- 2
Once boiling, add the crushed cardamom pods, cinnamon stick, cloves, black peppercorns, and fresh ginger slices.
- 3
Reduce the heat to medium and let the spices simmer for 2-3 minutes until the water becomes fragrant and slightly darkened.
- 4
Add the black tea leaves (or tea bags) directly to the spiced water and let it steep for 1-2 minutes, stirring occasionally.
- 5
Pour in the milk slowly while the tea is still simmering, then add sugar or jaggery to taste.
- 6
Let the chai simmer together for another 1-2 minutes until it reaches a gentle boil with small bubbles forming around the edges, watching for the mixture to rise slightly.
- 7
Remove from heat and strain through a fine mesh strainer or tea filter into serving cups, pressing gently on the tea leaves and spices to extract maximum flavor.
- 8
Serve immediately while hot in small cups or traditional glasses.