-
Active Time
5 minutes
-
Total Time
30 minutes
While this spicy and milky South Asian black teastarted as a popular street drink, today it’s made in many homes. This version highlights the bright, citrusy and fiery notes of fresh ginger. (We also have a recipe forchai flavored with dried ginger.) When you’re prepping the ginger, wash the peel well and leave it on; it’s only worth removing if the skin is dried and withered. Gently crushing the green cardamom and black pepper helps to release their flavors faster. This yields a spicy cup; for a milder version, barely crush the peppercorns or use half the ginger. Fresh ginger is acidic and can curdle milk between 140–158°, so the milk is added once the ginger and water are boiling to avoid getting chunky masala chai.
CTC teas are processed tea granules that produce a strong black tea which lacks nuance but can stand up to the strong spices in a typical masala chai. At Indian grocery stores oronline, they’re sometimes labeled mamri tea. CTC tea has a lot of caffeine, so if you’re sensitive, you can use as little as 2 teaspoons.To make a single cup of chai, divide ingredient quantities by 4, then cook for 4 minutes with the water and 5 minutes with the milk in a small pot.
Ingredients
Serves 4
Step 1
Combine ginger, cardamom pods and seeds, peppercorns and 3 cups water in a 5-quart pot. Bring mixture to a rolling boil over high heat. Add the tea and boil 4–5 minutes, until the water is dark brown.
Step 2
Add the milk and return to a strong boil until it threatens to boil over, about 4 minutes. (Not all plant based milk will rise when it boils. If yours doesn’t, let boil for 30 seconds before continuing with the recipe and lowering the heat.) Place a wooden spoon across the pot to avoid bubbling over. Reduce heat to low, then, when foam has settled, return to medium high heat. Continue to boil for a total of 10 minutes from the time that milk was added, until the liquid has reduced by ⅓ and has a deep tan color. If the foam continues to rise, lower heat slightly.
Step 3
Remove from heat. Using a strainer, strain tea into 4 teacups. (For a frothy chai, pour the chai from one cup to another a few times until bubbles form.) Add about 1 tsp. sugar (or more to taste) per cup, and serve immediately.
Masala chai is meant to be customized. Swap or add in one or all of these spices for a different cup of chai: 2 tsp. dried mint, 8 cloves (gently crushed), 4 inches of cinnamon stick (gently crushed into smaller pieces).
Leave a Review
Reviews (4)
Back to Top32 cardamom pods may be a typo. Maybe LEENA TRIVEDI-GRENIER meant 2-3 pods total?
Sustainthis
Seattle, WA
11/2/2021
This recipe is the BOMB. I halved it for two cups, used cloves and cinnamon too, and Oatly instead of dairy milk. It's like a magical brew from a cauldron: sweet, spicy, creamy. The history article that accompanies this recipe is also super fascinating. Make a cup of this fantastic masala chai and read it!
syj
Singapore
5/3/2021
This recipe is the BOMB. I halved it for two cups, used cloves and cinnamon too, and Oatly instead of dairy milk. It's like a magical brew from a cauldron: sweet, spicy, creamy. The histor
syj
Singapore
5/3/2021
I read the initial article and was so excited to try this but for some reason mine came out very bland. I even added extra spices and made sure to partially smash them in my pestel and morter. I'm going to try again and smash them more and see if that helps.
stephannemarie27
Amsterdam
4/26/2021
See Related Recipes and Cooking Tips
-
13 Hot Drinks to Sip by the Fire
Warm up with these easy drink recipes for cozy cool-weather beverages. -
There’s a Lot More to Masala Chai Than Spiced Milk Tea
Born of colonial rule and Indian resistance, masala chai is more than just spiced milk tea. Epi contributor Leena Trivedi-Grenier traces the legacy of chai—and how Indians turned a tool of oppression into an enduring tradition—then shows you how to brew a great cup.
