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Masala Chai

The Quirky Foodster Team

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5 minutes
Prep
10 minutes
Cook
4
Servings

Ingredients

  • 500 ml (2 cups) water
  • 4 green cardamom pods, lightly crushed
  • 1 cinnamon stick
  • 3 cloves
  • 1 tsp fresh ginger, grated
  • 3 tsp loose black tea leaves (or 3 tea bags)
  • 400 ml (1.75 cups) whole milk
  • 2-3 tbsp sugar, or to taste

Method

  1. Combine the water, cardamom, cinnamon, cloves and ginger in a saucepan. Bring to a boil and simmer for 5 minutes to infuse the spices.
  2. Add the tea leaves and simmer for 2 minutes.
  3. Pour in the milk and sugar, and bring back to a gentle boil, watching closely to prevent it boiling over.
  4. Reduce heat and simmer for 2-3 minutes until well infused and the colour deepens.
  5. Strain into cups or a teapot and serve hot.

Introduction: Masala chai, meaning 'spiced tea', is the daily drink of the Indian subcontinent, made by simmering black
tea with milk and a fragrant blend of whole spices such as cardamom, cinnamon, ginger and cloves.
Served throughout the day in homes, halal restaurants and street-side chai stalls, it is as much a social
ritual as a drink, often shared with guests as a gesture of hospitality.

Cultural Background: Masala chai, meaning 'spiced tea', is the daily drink of the Indian subcontinent, made by simmering black
tea with milk and a fragrant blend of whole spices such as cardamom, cinnamon, ginger and cloves.
Served throughout the day in homes, halal restaurants and street-side chai stalls, it is as much a social
ritual as a drink, often shared with guests as a gesture of hospitality.

Tips: Crushing the cardamom pods lightly before adding releases more of their fragrant oils. Watch the pot closely once milk is added, as chai can boil over quickly. Simmering longer deepens the flavour, but avoid over-boiling the tea leaves, which can make it bitter.

Variations: Add a pinch of ground black pepper for extra warmth, as done in some regional versions. Use a plant-based milk such as oat or almond milk for a dairy-free version. Add a few saffron strands for a fragrant, festive variation.

Storage: Best served fresh. Leftover chai can be refrigerated for up to 1 day and gently reheated.

Reheating: Reheat gently in a saucepan over low heat, stirring, until hot — avoid boiling vigorously to preserve flavour.

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