Indian
Masala Chai
Assam black tea simmered with crushed ginger, cardamom, cinnamon, cloves, pepper, milk, and sugar for a robust, warming pot of masala chai.
4 servings · 8 minutes prep · 12 minutes cook
Ingredients
Spice Decoction
- 3 cups water
- 1 ounce fresh ginger, thinly sliced and lightly crushed
- 8 green cardamom pods, lightly cracked
- 1 cinnamon stick, about 3 inches
- 4 whole cloves
- 6 black peppercorns
Tea and Milk
- 2 level tablespoons strong Assam or CTC black tea
- 2 cups whole milk
- 4 tablespoons granulated sugar
Directions
Open the Spices
- Lightly crush the cardamom, cinnamon, cloves, and peppercorns in a mortar just until the pods crack open and release a distinct spice aroma.
- Combine them with the water and ginger in a saucepan. Bring to a boil, lower the heat, and simmer uncovered for 6 minutes.
Cook the Tea
- Add the black tea and simmer for 2 minutes. Stir in the whole milk and granulated sugar.
- Raise the heat until the chai foams toward the rim, immediately lower it, and simmer gently for 2 minutes more. Do not let the milk boil over.
Strain and Serve
- Strain directly into four warmed cups, dividing the foam. Taste the first cup; for a future batch, adjust ginger, cardamom, or sugar separately rather than extending the tea steep. Serve immediately.
