Masala Chai Recipe

Crush spices

Lightly crush the cardamom pods, cloves and peppercorns using the flat side of a knife or a mortar and pestle just enough to split the pods and bruise the spices. Break the cinnamon stick into two if needed. Thinly slice or grate the fresh ginger (about 1 tablespoon). Crushing releases the essential oils for a fuller aroma.

Toast (optional)

In a small dry skillet over medium heat, toast the crushed spices and cinnamon for 30–60 seconds while stirring until aromatic. Remove from heat immediately to avoid burning.

Simmer water with spices and ginger

In a small saucepan, add 2 cups water and the prepared spices and ginger. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low and simmer uncovered for 4–6 minutes to extract flavors (longer for stronger spice flavor).

Add tea leaves

Add 2 teaspoons of black tea leaves to the simmering spiced water. Stir, then let it simmer gently for 2–3 minutes so the tea infuses and the liquid darkens.

Add milk and simmer

Pour in 1 cup whole milk and increase heat slightly to bring the mixture back to a gentle simmer. Watch carefully to prevent boiling over. Simmer for another 2–3 minutes so the milk takes on the spice-tea flavor and the chai develops a rich color.

Sweeten

Add sugar (or honey) to taste. For the provided measurement, stir in 2 teaspoons sugar and taste, adding more if you prefer sweeter chai. Stir until dissolved and simmer for 30 seconds more to combine.

Strain and serve

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

Storage / Reheat

If making ahead, cool to room temperature, refrigerate for up to 2 days. Reheat gently on the stove; do not boil. If spices become too strong after sitting, dilute with a splash of fresh milk or water.