Masala Chai (Indian Spiced Milk Tea)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Masala chai is the everyday tea of India: strong black tea simmered with milk and a handful of warming spices. Making it takes ten minutes and the smell alone is worth it.

Simmer the spices in water first, then add the tea and milk. That order pulls the most flavor from the spices without turning the tea bitter.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Sanket Sawale on Pexels; Photo 2: vishranthanadka7 on Pexels; Photo 3: Sanket Sawale on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Masala Chai (Indian Spiced Milk Tea)

Author: KP Cooking Method: Simmering Cuisine: Indian Courses: Drinks Recipe Keys: Quick Meals Vegetarian Meals

Prep Time 3 mins Cook Time 8 mins Total Time 11 mins

Servings: 2

Description

Authentic masala chai made on the stove with black tea, milk, cardamom, cinnamon, ginger and black pepper. Ready in 10 minutes.

Ingredients

Servings

• 1 cup water (240 ml)
• 1 cup whole milk (240 ml)
• 2 tsp loose black tea (or 2 tea bags; CTC or Assam works best)
• 4 green cardamom pods (lightly crushed)
• 1 small cinnamon stick
• 4 black peppercorns (crushed)
• 1 inch fresh ginger (grated)
• 2-3 tsp sugar (to taste)

Instructions

1. Bring the water, cardamom, cinnamon, peppercorns and ginger to a boil in a small pot. Simmer 3-4 minutes.
2. Add the tea and simmer for 1 minute until the water turns dark.
3. Pour in the milk and sugar. Bring to a boil, then lower the heat and simmer 2 minutes, watching so it does not boil over.
4. Strain into cups and serve hot.

Note

Adjust the strength with the amount of tea and the simmering time. For a vegan chai use oat milk, which froths and holds up well. Crush the spices just before using for the strongest aroma. Best made fresh.