Masala Chai Recipe

Crush spices

Lightly crush the cardamom pods, cinnamon stick, cloves, and peppercorns using a mortar and pestle or the flat side of a knife. Aim for cracked pieces, not a fine powder. If using fresh ginger, peel and thinly slice or grate it (about 1 tablespoon).

Combine the crushed spices and ginger in a small bowl and set aside. This ensures the aromatic oils are released when simmered.

Heat water with spices

In a small saucepan, add 1 cup water and the prepared spice blend. Bring to a gentle boil over medium heat, then reduce to a simmer for 3–4 minutes to extract the spice flavors.

Add tea

Add 2 tablespoons loose black tea to the simmering spiced water. Stir once to combine and simmer for 1 minute.

Add milk and sugar

Pour in 2 cups whole milk and add 2 teaspoons granulated sugar. Increase heat to bring the mixture to a gentle simmer — watch carefully to prevent boiling over. Once it begins to steam and small bubbles form at the edges (do not let it vigorously boil), reduce heat.

Simmer to blend flavors

Simmer the chai on low for 3–5 minutes, uncovered, stirring occasionally. Taste after 3 minutes and simmer longer if you prefer a stronger spice or tea flavor. Skim any foam if desired.

Strain and serve

Turn off heat. Using a fine-mesh strainer or a tea strainer, pour the chai into cups to remove tea leaves and spice solids. If you want a smoother finish, strain through a second finer strainer or cheesecloth.

Sweeten to taste with honey or additional sugar if desired. If serving café-style, top with a small amount of steamed milk or milk foam.

Serve immediately while hot. Leftover chai can be refrigerated for up to 48 hours and reheated gently on the stovetop; stir before serving.