- Prep time5 mins
- Cook time10 mins
- Servings2
- DifficultyEasy
- CategoryDrink
Masala chai is brewed, not steeped. The spices go in with the water first so they bloom, then the tea boils hard — that rolling boil is what gives chai its body and color — and the milk goes in last for a final rise. Crush the spices fresh; pre-ground masala tastes flat by comparison. One boil over and you have a stove to clean, so watch the pot.
Ingredients
- 2 cups (470 ml) water
- 4 green cardamom pods, crushed
- 1-inch piece fresh ginger, sliced
- 4 cloves
- 1-inch cinnamon stick
- 4 black peppercorns
- 2 tbsp Assam tea leaves (or 2 tea bags)
- 1 cup (240 ml) whole milk
- 2 to 3 tbsp sugar, to taste
Method
- Bring the water to a boil with the cardamom, ginger, cloves, cinnamon and peppercorns. Simmer 3 minutes until fragrant.
- Add the tea leaves and boil hard for 2 minutes — the liquor should turn deep amber.
- Pour in the milk and sugar. Bring back to a rolling boil, letting it rise to the rim, then pull it off the heat. Repeat the rise once more for a stronger brew.
- Strain into cups and serve immediately.
Tips for success
- The double rise (boil, rest, boil) builds the creamy body that defines good chai.
- Whole milk only — skimmed milk makes thin, sad chai.
- Adjust the ginger and pepper to taste; that gentle heat at the back of the throat is the point.
Watch video tutorial
Prefer to watch it being made? This from Homemade Goodness walkthrough covers the same masala chai step by step — the spoken narration doubles as an audio tutorial.