Masala Chai Recipe

Toast and grind (optional)

Lightly dry-toast the cardamom pods, cloves, peppercorns, fennel seeds (if using) and cinnamon stick in a small skillet over medium heat for 1–2 minutes until fragrant — shake the pan so spices don't burn. Remove from heat, let cool 2 minutes, then crush coarsely using a mortar and pestle or pulse in a spice grinder for 2–3 short bursts. You want a coarse mix (not super fine powder) so flavors release during simmering.

If you prefer a quicker method, lightly crush the whole spices with the flat side of a knife or in a plastic bag using a rolling pin. Combine with the sliced ginger and set aside.

Simmer spices and water

In a small saucepan, add 2 cups water and the prepared masala (use all prepared spices from this recipe for a robust batch; for milder chai use half). Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer uncovered for 3–4 minutes so the water extracts the spice flavors.

Add tea leaves and sugar

Add 2 teaspoons black tea leaves and 2 tablespoons sugar to the spiced water. Stir to dissolve the sugar. Continue simmering for 1–2 minutes so the tea begins to infuse and darken the liquid.

Add milk and finish brewing

Pour in 1 cup whole milk and raise heat slightly until the mixture just reaches a gentle simmer (do not let it violently boil over). Simmer for another 2–3 minutes, watching carefully — this melds the tea, milk, and spice flavors. Taste and adjust sweetness if desired.

Strain and serve

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

Optional: For froth, pour chai back and forth between two vessels or whisk quickly before serving. Garnish with a light pinch of ground cinnamon or a crushed cardamom pod if desired.