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Indian Masala Chai

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5 minutes
Prep
10 minutes
Cook

Ingredients

  • Water: 250 ml (1 cup)
  • Whole milk: 250 ml (1 cup)
  • Black tea leaves (Assam): 10 g (2 tbsp)
  • Fresh ginger, crushed: 10 g (1 tbsp)
  • Cardamom pods, crushed: 3 (3)
  • Cloves: 2 (2)
  • Cinnamon stick: 1 small piece (1 small piece)
  • Sugar: 20 g (1.5 tbsp)

Method

  1. Bring water to a boil with ginger, cardamom, cloves and cinnamon; simmer 3-4 minutes to infuse.
  2. Add tea leaves and simmer 2 minutes more.
  3. Pour in milk, bring back to a gentle boil, then simmer 3-4 minutes until well infused and coloured.
  4. Add sugar to taste, stir, and strain into cups.
  5. Serve hot.

Introduction: Masala chai, black tea simmered with milk and warming spices, became widespread across India in the 20th century and today is a daily ritual served on street corners, trains and in homes throughout the country.

Cultural Background: Masala chai, black tea simmered with milk and warming spices, became widespread across India in the 20th century and today is a daily ritual served on street corners, trains and in homes throughout the country.

Tips: Simmering the spices in water first, before adding milk, extracts more flavour than adding everything at once.

Variations: Kashmiri kahwa uses saffron and almonds instead of milk for a lighter, greener tea.

Storage: Best made fresh; not suitable for long storage.

Reheating: Reheat gently on the stovetop, stirring, without boiling too vigorously.

FAQs:

Q: Can masala chai be made without dairy?

A: Yes, substitute oat or almond milk, adjusting simmer time slightly as plant milks can heat faster.

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