Masala Chai

Ingredients

• 1.5 cups Water
• 1 cup Whole milk or an unsweetened dairy-free milk suitable for heating
• 2 teaspoons Loose Assam black tea or 2 black tea bags
• 10 grams Fresh ginger thinly sliced or lightly crushed
• 4 pods Green cardamom pods lightly crushed
• 1 2-inch piece Cinnamon stick
• 2 cloves Whole cloves
• 2 peppercorns Black peppercorns optional, lightly crushed
• 2 teaspoons Granulated sugar adjust to taste

Instructions

1. Lightly crush the cardamom pods, ginger, and optional peppercorns so they release their aroma without becoming powdery.
2. Add the water, ginger, cardamom, cinnamon, cloves, and optional peppercorns to a saucepan with enough headroom to prevent boil-over. Bring to a gentle boil, then simmer for 3 minutes.
3. Add the black tea and simmer for 1 to 2 minutes. Avoid steeping much longer at this stage, which can make the chai bitter.
4. Reduce the heat, pour in the milk gradually, and stir. Return to a gentle simmer for 3 to 4 minutes, watching continuously because hot milk can foam and boil over quickly.
5. Stir in the sugar until dissolved. Strain into heat-safe cups, let the chai cool briefly, and serve warm rather than boiling hot.

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Healthier Option & Substitutions

Storage & Serving Advice

Storage

Masala chai is best served fresh. Cool leftovers promptly, refrigerate in a covered container for up to 24 hours, and reheat once over gentle heat until steaming. Do not leave milk chai at room temperature for more than 2 hours; discard it if it smells sour or appears curdled.

Serving

Strain into heat-safe cups and let the chai stand briefly before drinking. Serve warm, not boiling hot. This drink contains caffeine and contains dairy when prepared with cow's milk.