Masala Tea Recipe

Crush whole spices and slice ginger

Lightly crush the green cardamom pods with the flat side of a knife or in a mortar and pestle to open them and expose the seeds. Lightly crush the black peppercorns and cloves. Peel and thinly slice or finely grate the fresh ginger to yield about 1 tablespoon.

In a small saucepan, add 2 cups water and all the prepared whole spices (crushed cardamom, peppercorns, cloves), grated/sliced ginger, and 1 tsp ground cinnamon. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to medium-low and simmer the spiced water for 3–4 minutes to extract the flavors from the spices and ginger. Stir once or twice.

Add the 2 teaspoons black tea leaves to the spiced simmering water. Stir, then let the tea simmer for 1–2 minutes until the water takes on a deep amber color. Taste the strength and continue up to 2 more minutes if needed for stronger brew.

Pour in 1 cup whole milk and increase heat to bring the mixture just to a gentle simmer (do not let it boil over). Watch carefully — when it begins to foam and rise, reduce heat immediately.

Add 2 teaspoons sugar (or adjust to taste) and stir to dissolve. Simmer the milk-tea-spice mixture together for 2–3 minutes so flavors meld and the tea reaches the desired body and color.

Remove the saucepan from heat. Using a fine-mesh strainer or tea strainer, strain the masala tea into cups to remove the tea leaves, spices, and ginger pieces.

Serve hot immediately. Optionally garnish with a lightly crushed cardamom pod or a small pinch of ground cinnamon. Adjust sweetness if desired.