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Masala Chai

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beverages•indian•vegetarian, gluten-free
15 minutes•4 small cups•

Ingredients

  • 6 pods green cardamom pods – lightly crushed
  • 1 stick cinnamon stick – broken in half
  • 4 cloves whole cloves – lightly crushed
  • 6 peppercorns black peppercorns – lightly crushed
  • 1 tbsp fresh ginger – thinly sliced
  • 2 cups water
  • 2 1/2 tbsp black tea leaves – loose (CTC Assam or strong black)
  • 2 cups whole milk
  • 3 tbsp granulated sugar
Masala Chai

Instructions

1. Lightly crush the cardamom pods, cloves, and peppercorns, break the cinnamon stick, and thinly slice the fresh ginger.

2. Combine the water, cardamom, cinnamon, cloves, peppercorns, and ginger in a medium saucepan and bring to a boil over medium-high heat.

3. Reduce heat to maintain a lively simmer and cook 5–7 minutes until very aromatic and the liquid is slightly reduced.

4. Stir in the black tea leaves and simmer 1–2 minutes until the water turns deep reddish-brown and tastes robust.

5. Add the whole milk and granulated sugar, stir, and return to a rolling boil, 2–3 minutes, watching to prevent boil-over.

6. Reduce heat to medium and simmer 2–3 minutes, letting the chai rise and settle once or twice; it should be creamy tan and well-spiced.

7. Turn off the heat, cover, and let steep 1 minute. Taste and adjust sugar if needed.

8. Strain through a fine-mesh sieve into 4 small cups and serve hot.

Masala chai is a spiced milk tea with a malty backbone, creamy body, and layered warmth from whole spices. Cardamom and ginger lead the aroma, while cinnamon, cloves, and a hint of pepper lend depth and gentle heat. Balanced sweetness ties the brisk black tea to the lush milk, yielding a comforting, invigorating cup.

Originating in the Indian subcontinent, masala chai grew from a fusion of local spice traditions and tea cultivation introduced during the colonial era. By the mid-20th century, it became a daily ritual across India, brewed by chaiwallahs on street corners and in homes alike. Regional spice blends and techniques vary, but the essential practice of boiling spices, tea, and milk together remains a defining hallmark.