Chai Recipe

Toast and grind spices

Lightly toast cardamom pods, cloves, peppercorns and the cinnamon piece in a dry skillet over medium heat for 30–45 seconds until aromatic. Transfer to a mortar and pestle or spice grinder, add the fresh ginger (peeled and roughly chopped), and grind to a coarse powder. Set 1/2 to 3/4 teaspoon of this masala aside for the recipe; store any leftover in an airtight jar for up to 2 weeks.

Pour 2 cups of water into a small saucepan and add the freshly ground masala (about 1/2–3/4 tsp) and the optional star anise or fennel seeds if using.

Bring the spiced water to a gentle boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 2 minutes to extract the spice flavors.

Add 2 tablespoons of black tea leaves to the simmering spiced water. Stir once, then simmer for 1 minute (for medium strength) or up to 2 minutes for stronger tea. Watch carefully to avoid over-brewing, which can make the tea bitter.

Add 1 cup of whole milk and 2 teaspoons of granulated sugar (adjust to taste). Turn the heat up to bring the mixture back to a gentle boil. As it nears boiling, reduce heat and allow it to rise to the edge of a simmer once or twice — do not let it boil over. This helps develop a rich, creamy texture.

Lower the heat and simmer for another 1 minute to blend the flavors. Taste and adjust sweetness or spice. If you prefer a dairy-free version, substitute with an equal amount of oat or almond milk; note texture and heat-up behavior will differ.

Remove the saucepan from heat. Strain the chai through a fine mesh sieve or tea strainer into a teapot or directly into cups to capture tea leaves and spice bits.

Serve hot. Optionally sweeten with honey or a small piece of jaggery, and garnish with a light pinch of freshly ground masala on top.