Masala chai, the real way
Black tea simmered with ginger, cardamom, cinnamon, and whole peppercorns, finished with whole milk. India's answer to every morning — warm, insistent, and perfect.
Method
01
Simmer the spices.
Combine water, ginger, cardamom, cinnamon, peppercorns, and cloves in a small saucepan. Bring to a boil, then reduce heat and simmer for 3 minutes to extract the spice oils.
02
Add tea and sugar.
Add the loose tea and sugar. Stir and simmer for 2 minutes — the water will turn deep amber.
Note. Do not steep the tea too long at this stage. Bitterness comes from over-stewing.
03
Add milk and bring to a boil.
Pour in the milk and increase heat to medium-high. Bring just to a full, rolling boil — watch carefully, as it foams up fast. As soon as it boils, reduce to a simmer for 1 more minute.
Note. The traditional method is to let it boil up twice for a richer flavour. Remove from heat when it rises, let it settle, then bring to boil once more.
04
Strain and serve.
Strain through a fine sieve into two cups. Adjust sugar to taste. Drink hot.
A note. In India, chai is made a hundred ways — this is the North Indian spice blend. Adjust the spices to your morning. Less pepper if you like it gentle, more ginger if you want the heat.
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