Shahi Kesar Masala Chai Recipe

Heat water with spices

In a medium saucepan, bring 600 ml water to a gentle boil over medium heat. Add the crushed cardamom pods, cinnamon stick, sliced ginger, crushed peppercorns, and cloves. Reduce heat to medium-low and simmer for 4 minutes to release the spice oils.

Brew the tea

Add 8 g 2nd Flush Muscatel Sikkim loose-leaf tea to the spiced water. Stir once and simmer gently for 2 minutes. Do not boil vigorously to preserve the floral muscatel notes.

Combine milk and condensed milk

While the tea is brewing, in a separate small saucepan warm 300 ml whole milk with 100 ml sweetened condensed milk over low heat. Stir occasionally until mixture is warm and slightly thickened, about 3–4 minutes. Do not boil.

Dissolve saffron jaggery

Add 20 g grated Afghani saffron jaggery to the warm milk mixture and stir until fully dissolved. Taste and adjust sweetness — the condensed milk provides most sweetness; jaggery adds depth and saffron aroma.

Add chai masala

After the tea has steeped for ~2 minutes, sprinkle in 1 tsp chai masala and stir to combine. Simmer the tea-spice infusion 30–45 seconds more to meld the flavors, keeping the heat low to preserve aromatics.

Strain and combine

Turn off the heat under both pans. Strain the spiced tea through a fine mesh sieve into the warm milk and condensed milk mixture, discarding the used leaves and whole spice solids.

Steep saffron

Pour 2 tablespoons (30–40 ml) of the hot chai into a small heatproof bowl containing the 8 saffron threads to bloom for 1–2 minutes. Stir the saffron infusion back into the chai for color and aroma.

Final warm-through

Return the combined chai to low heat and warm gently for 30 seconds to integrate the saffron infusion. Taste and, if needed, add a pinch more grated jaggery or a drop more condensed milk. Do not boil.

Garnish and serve

Pour the Shahi Kesar Masala Chai into warmed cups. Carefully place small pieces of edible gold leaf atop the froth on each cup (use tweezers). Serve immediately.