Masala Tea Recipe

Crack and bruise spices

Lightly crush the cardamom pods, cloves, and peppercorns with the flat side of a knife or a mortar and pestle to release oils. Break the cinnamon stick into smaller pieces. Peel and thinly slice or finely grate the fresh ginger (about 1 tablespoon loosely packed).

Optional: For a smoother, more integrated masala, lightly toast the crushed spices and cinnamon pieces in a dry skillet over medium heat for 30–60 seconds until fragrant, then cool briefly.

Simmer spices in water

In a small saucepan, combine 2 cups water with the prepared spices and grated ginger. Bring to a gentle boil over medium-high heat, then reduce heat to medium-low and simmer, uncovered, for 5 minutes to extract the flavors.

Add tea leaves

After 5 minutes of simmering the spices, add 2 teaspoons black tea leaves to the saucepan. Stir once, then simmer for another 1–2 minutes. Taste the strength — if you prefer stronger tea, simmer an additional 30–60 seconds.

Add milk and sugar

Pour in 1 cup milk and add 2 teaspoons sugar. Raise heat and bring the mixture just to a gentle boil (watch closely to avoid overflowing). As it rises to a simmer/boil, reduce heat immediately and let it simmer gently for 1–2 minutes so the milk takes on the spice and tea flavor. Stir occasionally to prevent scalding.

Adjust and strain

Turn off the heat. Taste and adjust sweetness, adding more sugar if desired (add 1 teaspoon at a time). Strain the masala tea through a fine-mesh strainer or tea strainer into cups to remove the whole spices, ginger and tea leaves.

Pour into two warmed cups and serve immediately hot. Optionally garnish with a light pinch of ground cardamom or a small cinnamon stick. Discard solids.