Black Chai Recipe
Make Black Chai Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tea Base
Spices (Masala)
Milk & Sweetener
Method
Tea Base
- 1
Boil water with spices
Crush the cardamom pods slightly with the flat of a knife (no need to remove seeds). Lightly crush the cloves and peppercorns. Thinly slice or grate the fresh ginger. In a small saucepan, add 2 cups water, crushed cardamom, cloves, peppercorns, sliced ginger, and the cinnamon stick. Bring to a gentle boil over medium-high heat.
- 2
Simmer to extract flavor
Once boiling, reduce heat to medium-low and simmer the spiced water for 4–5 minutes so the spices release their oils and aroma. Keep the pan uncovered or partially covered so flavors concentrate slightly.
- 3
Add tea leaves
After the spice simmer, add 2 tablespoons of strong black tea leaves to the spiced water. Stir once, then return to a gentle boil for 1 minute to steep the tea leaves and deepen the color and strength.
Milk & Sweetener
- 4
Add milk and dissolve sugar
Reduce heat to low. Pour in 1 cup milk and add 2 teaspoons sugar. Stir to dissolve the sugar. Warm the mixture gently — do not let it come to a vigorous boil. Heat until steam rises and the color becomes a rich tan (about 2–3 minutes). Taste and adjust sweetness if needed.
- 5
Final simmer and strain
Allow the chai to come to a gentle simmer for 30–45 seconds so flavors meld, then remove from heat. Using a fine mesh strainer or tea strainer, strain the chai into two cups, catching the tea leaves and spices. Serve immediately hot.
