Masala Chai

Ingredients

• 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.