Masala Chai Recipe

Prepare spices

Lightly crush the cardamom pods, cloves, and peppercorns using a mortar and pestle or the flat side of a knife. Break the cinnamon stick into smaller pieces. Thinly slice or finely grate the fresh ginger (about 1 tablespoon grated). Crushing releases the essential oils for a fresher, more aromatic chai.

Optional: make a paste

If you prefer a smoother infusion, pound the ginger with the crushed spices into a coarse paste. This releases more flavor but is optional.

Boil water with spices

In a small saucepan, add 2 cups water and the prepared spices (cardamom, cloves, peppercorns, cinnamon, and grated ginger). Bring to a gentle boil over medium-high heat.

Simmer

Once boiling, reduce heat to medium-low and let the spice-water simmer, uncovered, for 5 minutes. This extracts the spice flavors. Stir once or twice.

Add tea leaves

Add 2 teaspoons loose black tea to the simmering spiced water. Stir, then allow the tea and spices to simmer together for 2 minutes. Adjust time up to 3 minutes for stronger tea; avoid over-brewing to prevent bitterness.

Add milk and sweetener

Pour in 1 cup whole milk and add 2 teaspoons sugar. Increase heat to bring the mixture just to a gentle boil (small bubbles around the edge). Watch carefully to prevent the milk from boiling over.

Final simmer

Once it reaches a gentle boil, reduce heat and simmer for 1–2 more minutes to meld flavors and slightly thicken the milk. Taste and adjust sugar if needed.

Strain and serve

Turn off heat. Using a fine-mesh strainer, strain the chai into two cups, catching the tea leaves and whole spices. Serve hot immediately.