Masala Chai
Masala chai is a traditional Indian spiced tea made with black tea, milk, warming whole spices, and fresh ginger.
Ingredients
- 1 cup filtered water
- 2 teaspoons loose leaf black tea
- 1 green cardamom pod
- 1 whole clove
- 1 cinnamon stick
- 1 inch ginger knob
- ½ cup milk
- 2 teaspoons honey
Instructions
- Lightly crush the cardamom pod, clove, and cinnamon stick using the side of a knife or a mortar and pestle to release their oils.
- Add the water, crushed spices, and sliced ginger to a small saucepan. Bring to a boil over medium heat, then reduce to a steady simmer and cook for 5–7 minutes, allowing the spices and ginger to fully infuse the water.
- Add the loose leaf black tea to the saucepan and simmer for 1–2 minutes, watching closely so the tea doesn’t become bitter.
- Pour in the milk and return the mixture to a gentle boil. Simmer for another 2–3 minutes, stirring occasionally, until the chai deepens in color and aroma.
- Remove from heat and strain the masala chai into a mug using a fine mesh strainer.
- Stir in the honey while the chai is still hot. Serve immediately.
Nutrition
Notes
- Lightly crush the spices: Crushing whole spices before simmering helps release their oils and creates a more aromatic chai without needing ground spices.
- Don’t over boil the tea: Black tea can turn bitter if boiled too long. Add the tea after the spices have simmered and keep the boil gentle.
- Adjust strength to taste: For stronger chai, simmer slightly longer after adding the milk. For a lighter cup, reduce the simmer time.
- Sweeten after straining: Adding honey after straining prevents bitterness and allows you to control sweetness more precisely.
- Serve fresh: Masala chai is best enjoyed immediately while hot, when the spice aromas are at their peak.
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