World Chai Recipe

Toast and grind spices

Lightly toast the cardamom pods, cloves, black peppercorns, fennel seeds, and star anise in a dry skillet over medium heat for 1–2 minutes until fragrant, shaking the pan so nothing burns. Remove from heat and let cool 2 minutes. Crack the cinnamon stick into smaller pieces and peel the ginger (if using fresh). Place the toasted spices, cinnamon, fresh ginger, and a pinch of grated nutmeg into a spice grinder or mortar and pestle. Grind to a coarse powder. If using dried lavender, add it at the end and pulse once so it does not overpower the mix. Set aside 1 tsp of the blended masala for garnish and keep the remainder for brewing.

Bring water and spices to a simmer

In a small saucepan, combine 2 cups water and 1 to 1 1/2 teaspoons of the freshly ground masala (adjust to taste). Bring to a gentle simmer over medium heat for 3 minutes to infuse the water with spice. If you prefer a stronger spice presence, simmer up to 5 minutes.

Add tea

Add 3 teaspoons black tea leaves to the simmering spiced water. Reduce heat slightly and simmer for 2–3 minutes, stirring once, to extract the tea’s flavor without becoming overly bitter.

Add milk and sweetener

Pour in 1 cup whole milk and add 2 tablespoons sugar (or 1 tablespoon honey or jaggery if using instead). Increase heat gently and bring the mixture back to a low simmer — do not boil vigorously, as that can scald the milk. Simmer for another 3–4 minutes so the milk takes on the color and aroma of the tea and spices. Taste and adjust sweetness or spice: add more honey/jaggery if you prefer.

Strain

Remove the pan from heat. Strain the chai through a fine-mesh strainer into a heatproof teapot or directly into cups to remove tea leaves and spice solids. Press lightly on solids with the back of a spoon to extract remaining liquid (avoid forcing fine grit through).

Sweeten and froth

If you used less sweetener earlier or want honey instead, stir in 1 tablespoon honey or additional jaggery to taste while chai is still hot so it dissolves. For a creamier top, froth 1/4 cup warmed milk with a small handheld frother or whisk vigorously and spoon the foam onto each cup.

Serve

Pour the strained chai into cups. Sprinkle a light pinch (about 1/4 to 1/2 tsp) of the reserved masala on top, and garnish with crushed pistachios or toasted almond slivers. Serve immediately while hot.

Storage

Store any leftover blended masala in an airtight jar in a cool, dark place for up to 1 month. Leftover brewed chai can be refrigerated for up to 48 hours; reheat gently on the stove with a splash of milk.