Hot Masala Chai Tea Recipe

Crush whole spices

Lightly crush the cardamom pods, cloves and peppercorns using the flat side of a knife or mortar and pestle to crack the shells and release oils. Keep seeds in the pods.

Slice fresh ginger into thin rounds (about 1 tablespoon). Break cinnamon stick into 1–2 pieces if large.

Boil spices in water

In a small saucepan, add 1 cup water, the crushed cardamom, cloves, peppercorns, sliced ginger and broken cinnamon stick. Bring to a gentle boil over medium heat.

Simmer to concentrate

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

Add tea leaves

Add 2 tsp black tea leaves to the spiced water, raise heat to medium so the liquid comes to a low boil again, then simmer for 1 minute. Stir gently to incorporate.

Add milk and sweeten

Pour in 1/2 cup whole milk, add a pinch of salt and 2 tsp granulated sugar (or 1 tsp honey). Raise heat and bring the chai just to a gentle boil (small bubbles at the edges) — about 30–45 seconds. Watch carefully to prevent overflow.

Steep briefly

Turn off heat and let the masala chai steep off-heat for 1 minute to meld flavors and reduce bitterness.

Strain

Using a fine-mesh sieve or tea strainer, strain the chai into a 12 oz cup, pressing lightly on the solids to extract liquid but not crushing spices into the drink.

Adjust & serve

Taste and adjust sweetness if needed (add up to 1 tsp more sugar or honey). Serve hot. Discard solids.