Recipe Details
"This authentic Masala Chai is a fragrant blend of robust black tea, creamy milk, and warming spices, anchored by the zing of freshly crushed ginger. Perfect for chilly mornings or cozy afternoons, it offers a soul-soothing balance of spice and sweetness in every sip."
1 Ingredients
| Qty | Item |
|---|---|
| 3 cups | Water |
| 2 cups | Whole Milk |
| 4 tbsp | Loose Leaf Black Tea (Assam) |
| 2 inch piece | Fresh Ginger (peeled and crushed) |
| 8 pods | Green Cardamom Pods (cracked) |
| 1 large | Cinnamon Stick |
| 4 pieces | Whole Cloves |
| 4 tbsp | Granulated Sugar or Jaggery |
2 Instructions
In a medium saucepan, combine the water, crushed ginger, cracked cardamom pods, cinnamon stick, and cloves.
Bring the mixture to a boil over medium-high heat and let it simmer for 5 minutes until the water becomes highly aromatic and turns a light amber color.
Add the loose leaf black tea to the spiced water and simmer for another 2-3 minutes.
Pour in the milk and add the sugar. Stir well to combine.
Bring the chai to a rolling boil. As the milk rises, lower the heat slightly to prevent it from overflowing.
Repeat the boiling process twice (raising and lowering the heat) to develop a deep, rich color and flavor profile.
Turn off the heat and let the tea steep for 1 minute.
Strain the chai through a fine-mesh sieve directly into mugs and serve piping hot.
💡 Tips & Tricks
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·
Always use fresh ginger and crush it with a mortar and pestle for the most intense flavor.
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·
For a traditional frothy finish, pour the tea from a height into the mugs or 'pull' the tea between two pots.
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·
Use a strong black tea like Assam or Ceylon; delicate teas like Darjeeling may get lost under the spices and milk.
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·
If using a dairy-free alternative, oat milk provides the best creamy consistency for chai.
? Frequently Asked Questions
Can I use tea bags instead of loose leaf?
How can I make my chai spicier?
Can I make Masala Chai ahead of time?
What is the best sweetener for Masala Chai?
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