Hot Masala Chai Tea Recipe

Crush whole spices

Lightly crush the cardamom pods, cloves and peppercorns with the flat side of a knife or a mortar and pestle to crack the pods and release the oils. Peel and thinly slice or finely grate enough fresh ginger to yield about 1 tsp.

If you prefer a very fine spice infusion, place the crushed spices and grated ginger in a small spice grinder or mortar and pestle and pulse once—do not pulverize to powder; coarse cracked pieces are ideal.

Combine water and spices

In a small saucepan (suitable for ~12 oz yield), add 1 cup water and the prepared crushed spice mixture (cardamom, cloves, peppercorns, cinnamon and ginger). Bring to a gentle boil over medium-high heat.

Simmer to extract flavors

Once boiling, reduce heat to low and simmer uncovered for 3–4 minutes to allow the spices to infuse the water. You should smell the spices strongly.

Add tea leaves and sugar

Add 2 tsp black tea leaves and 1.5 tbsp sugar to the spiced water. Stir once to dissolve the sugar. Return to a gentle simmer and simmer for 1–2 minutes. For stronger tea, simmer up to 3 minutes—avoid boiling vigorously to prevent bitter extraction.

Add milk and finish brewing

Pour in 1/2 cup whole milk and increase heat slightly just until the mixture comes to a near-boil (small bubbles forming at the edges and a rising foam). Watch carefully so it doesn't boil over. Let it come to the edge of a boil for about 30–45 seconds to meld flavors.

Strain and serve

Remove the saucepan from heat. Using a fine-mesh strainer (or a tea strainer), strain the chai into a 12 oz cup, catching the tea leaves and spice pieces. Taste and adjust sweetness: if you prefer honey, stir in 1 tsp now as an alternative to sugar.

Optional garnish: sprinkle a very light pinch (about 1/8 tsp) of ground cinnamon on top before serving.