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
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.
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.
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
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.
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.