Masala Chai Recipe

Crush whole spices

Lightly crush the cardamom pods, cloves and peppercorns using a mortar and pestle or the flat side of a knife so they release aroma but remain chunky. Break the cinnamon stick into 1–2 pieces. Peel and thinly slice or grate the fresh ginger to yield about 1 tablespoon.

If you prefer a finer masala, pulse the crushed spices and ginger briefly in a spice grinder or mortar until a coarse powder forms. Set aside.

Combine water and spices: In a small saucepan, add 2 cups water and the prepared crushed spices (cardamom, cloves, peppercorns, cinnamon pieces and ginger).

Bring to a boil: Place the saucepan over medium-high heat and bring the mixture to a gentle boil. Once boiling, reduce heat to medium-low and simmer uncovered for 4–5 minutes to infuse the water with spice flavors.

Add tea leaves: Add 2 tsp black tea leaves to the simmering spiced water. Stir once, then simmer for 1–2 minutes for strong flavor (reduce to 30–45 seconds for a lighter brew).

Add milk and sweetener: Pour in 1 cup milk and add 2 tsp sugar (and 1 tsp honey or jaggery if using). Increase heat slightly and bring the mixture just to a single gentle boil. Watch carefully to prevent the milk from boiling over.

Simmer to meld flavors: Once it reaches a gentle boil, reduce heat and simmer for 2–3 minutes, stirring occasionally. This allows the milk to take on the tea and spice flavors and the sweetener to dissolve fully.

Adjust sweetness and strength: Taste the chai carefully (it will be hot). If needed, add more sugar or honey to taste, or simmer another 30–60 seconds for stronger tea.

Strain: Remove the saucepan from heat. Place a fine-mesh strainer or tea strainer over a teapot or directly over heatproof cups and pour the chai through to remove the solids (spices, tea leaves, ginger). Use the back of a spoon to press gently on solids if you want more flavor, but avoid forcing gritty bits through.

Serve: Pour the strained masala chai into cups. Optionally garnish with a lightly crushed cardamom pod or a small sprinkle of freshly grated nutmeg. Serve immediately while hot.

Storage: Leftover chai can be refrigerated up to 2 days. Reheat gently on the stove — avoid boiling — and stir before serving. Do not re-steep spent tea leaves; fresh tea will give best flavor.