Indian Masala Chai

Method

1. Prepare the spices

   Lightly crush 8 green cardamom pods, 4 whole cloves, and 8 black peppercorns with a mortar and pestle or the flat side of a sturdy knife. Scrub 15 g of fresh ginger, cut it into thin coins, and bruise the pieces. Snap 1 cinnamon stick once so more surface is exposed.

2. Simmer the spice base

   Add 600 ml of water, 8 green cardamom pods, 4 whole cloves, 8 black peppercorns, 15 g of fresh ginger, and 1 cinnamon stick to a medium saucepan. Bring to a rolling boil over medium-high heat, then reduce to medium and simmer steadily for 4 minutes, until the liquid smells strongly of ginger and cardamom.

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3. Brew the black tea

   Stir 8 g of Assam CTC black tea into the simmering spice base. Keep the pan at a controlled simmer for 2 minutes; the liquid should deepen to a dark copper color without boiling so hard that it reduces rapidly.

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4. Finish with milk and sugar

   Stir in 360 ml of whole milk and 38 g of granulated sugar. Increase the heat to medium-high and watch the pan closely as the chai rises toward the rim. As soon as it becomes foamy and nearly boils, reduce the heat to low. Simmer gently for 2 to 3 minutes, stirring once or twice, until the color is caramel-tan and the tea tastes rounded but still robust. Set the timer for 2 minutes as the first check.

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5. Strain and serve

   Remove the saucepan from the heat. Pour the chai through a fine-mesh strainer into four small heatproof cups, dividing it evenly. Serve immediately while fragrant and steaming.

Smart Substitutions

• No Assam CTC tea? Use another robust Indian black tea. Loose-leaf breakfast tea also works, though the cup may taste lighter.
• No whole milk? Use 2% milk for a lighter body, or an unsweetened oat drink for a dairy-free variation.
• Prefer jaggery? Replace the granulated sugar with an equal weight of grated jaggery and stir until fully dissolved.
• Missing one spice? Keep ginger and cardamom, then omit either cloves, cinnamon, or peppercorns rather than replacing them with a mixed spice blend.

Tips and Variations

• Use a saucepan with generous headroom because milk tea can rise quickly once it approaches a boil.
• Crush the spices just before brewing; powdered spices make the chai cloudy and can leave grit in the cup.
• Taste before straining and add a little more sugar only when the tea and spice balance is already where you want it.

What Went Wrong?

• Chai tastes weak Simmer the black tea for another 30 to 60 seconds before adding more tea leaves.
• Chai tastes bitter Shorten the black-tea simmer and keep the heat controlled once the leaves are added.
• Spices dominate the tea Use fewer cloves and peppercorns next time while keeping ginger and cardamom as the main aromatics.
• Milk starts to boil over Move the pan off the burner immediately, stir down the foam, then return it to low heat.

Nutrition Estimate

• Fiber: 0 g per serving
• Sodium: 40 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

FAQ