Masala Tea "chiya" Recipe

In a heavy-bottomed pot, combine water (480 ml) and grated fresh ginger (10 g). Bring to a gentle simmer over medium heat to release the ginger's aroma.

Add crushed cardamom pods (4), cinnamon stick (1), cloves (3), and black peppercorns (4). Simmer 4–6 minutes to bloom the spices and fill the kitchen with fragrance.

Add black tea leaves (2 tsp) to the simmering spice water. Simmer for 1–2 minutes to extract color and depth from the tea without over-steeping.

Pour in milk (240 ml) and add sugar (2 tsp). Stir gently and bring the mixture back to a light simmer. Avoid a rolling boil to prevent scalding.

Turn off the heat and let the chai steep for 1 minute. Strain the chai into cups to remove the spices and tea leaves. Serve hot, with extra sugar on the side if desired.