Masala Chai Recipe (Indian Masala Tea)

Method9 steps · about 10 min

1. 1

   Step 1: Choose whole or ground alternatives for each spice, not both. Crush the selected whole cardamom, cloves, cinnamon and optional peppercorns, or combine their exact separately listed ground replacements.

   Uses four whole cardamoms only if ground alternative omitted · 2–3 whole cloves only if ground alternative omitted · half-to-three-quarter inch cinnamon only if ground alternative omitted · two optional peppercorns only if ground alternative omitted · quarter teaspoon cardamom only replacing whole pods · eighth teaspoon ground cloves only replacing whole cloves · eighth teaspoon cinnamon only replacing stick · pinch pepper only replacing peppercorns

   
2. 2

   Step 2: Heat the 1½ cups water and add the chosen spice mixture and optional ginger (½ tsp). Choose only one tea route: initially 2½ tsp loose leaves or 1¼ tsp tea dust or three black tea bags. Reserve only the remaining upper-range tea for 4 if needed.

   Uses 1½ cup water · ½ tsp ginger · initial 2½ tsp loose leaves only chosen leaf route · initial 1¼ tsp dust only replacing leaves/bags · initial three tea bags only replacing leaves/dust · same one whole or ground choice for each spice

   
3. 3

   Step 3: Bring this to a rolling boil and reduce the heat to medium. Boil for 3 mins until the decoction turns dark.

   Boil tea decoction · 3 minUses same water with chosen tea and spice supply

   
4. 4

   Step 4: Pour in the cup whole milk and add sugar to taste from the 2–3 tsp supply. Bring to a boil over medium-high. Remove tea bags at this stage if used. If more strength is needed, use only remaining up to half teaspoon leaves or quarter teaspoon dust or one bag from the chosen supply, then separately listed extra tea only if still needed. Extra milk/sugar are optional adjustments.

   Uses 1 cup full-fat milk · 2–3 tsp sugar to taste · extra sugar only to taste · extra milk only to taste · extra chosen tea only if listed range still insufficient · only remaining up to half teaspoon chosen leaves if needed · only remaining up to quarter teaspoon chosen dust if needed · only remaining one bag if needed, not four fresh bags

   
5. 5

   Step 5: Reduce the heat and simmer until the chai (tea) becomes dark, for about 2 mins.

   Simmer chai · 2 minUses same tea with milk and chosen sugar amount

   
6. 6

   Step 6: When the same chai is dark and the milk is infused, a cream layer appears. Turn off the heat.

   Uses same two-minute simmered tea

7. 7

   Step 7: Optionally aerate the finished chai with a ladle, or pour some into a handled measuring cup and return it in a slow controlled stream over the stable pot. Keep hands clear of the hot stream and avoid splashing.

   Uses same finished tea, heat off

8. 8

   Step 8: Repeat optional pulling four to five times with the same tea to mix its cream back in. Skip pulling if preferred.

   Uses same tea, do not add fresh milk stock

   
9. 9

   Step 9: Strain the same finished chai into two serving cups and serve.

   Uses same completed batch