Masala chai is India’s fragrant spiced milk tea, brewed strong with black tea, ginger, cardamom, cinnamon, cloves, and a little sweetness.
Simmering the spices in water first extracts their aroma before the milk and tea are added, creating a full-bodied cup without bitterness.
Add the black tea after the spices have simmered, then keep the final boil brief so the tea stays smooth rather than tannic.
Serving Suggestions
Pour chai into small glasses and serve with biscuits, rusks, or a savory snack. It is best enjoyed hot and freshly strained.
Recipe Notes
The spice base can be simmered ahead and refrigerated for 2 days. Add milk and tea when ready to serve.
Indian Masala Chai
Strong Indian milk tea infused with ginger, cardamom, cinnamon, cloves, black pepper, and sugar.
Ingredients
Equipment
Method
Bloom the Spices:
- Lightly crush the cardamom, cloves, and peppercorns. Add them to a saucepan with the cinnamon, ginger, star anise, and water.
- Bring to a boil, reduce the heat, and simmer for 5 minutes.
Brew the Chai:
- Add the black tea and sugar. Simmer for 2 minutes, then pour in the milk.
- Bring the chai just to a gentle boil, reduce the heat, and simmer for 2 to 3 minutes more.
Strain and Serve:
- Strain the chai into small cups, pouring from a little height if desired to create a light froth.
- Serve hot with biscuits or a savory snack.
Nutrition
Notes
- Use more or less ginger and pepper to match your preferred level of heat.
- Whole spices give the cleanest flavor, but a pinch of ground cardamom can be used in a hurry.
