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Ingredients
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Masala Chai Concentrate (for one 12 oz serving)
Garnish / Serving
Method
Masala Chai Concentrate (for one 12 oz serving)
Toast and crush spices (optional)
Lightly toast cardamom pods, cloves, peppercorns, and cinnamon in a small dry skillet over medium heat for 30–45 seconds until fragrant. Remove from heat and crush gently with the back of a spoon or mortar and pestle to release oils.
Combine water and spices
In a small saucepan combine 1 cup water with the crushed toasted spices, sliced/crushed ginger, and star anise (if using). Bring to a gentle boil over medium-high heat.
Simmer to infuse
Once boiling, reduce heat to medium-low and simmer uncovered for 4 minutes to let the spices infuse and mellow. Keep an eye to avoid boiling off too much liquid.
Add tea leaves and sugar
Add 2 tsp black tea leaves and 1.5 tsp sugar to the simmering spiced water. Stir, then simmer for another 2–3 minutes. Taste briefly (careful — hot) and adjust sweetness or steeping time if a stronger tea flavor is desired.
Strain
Remove the saucepan from heat. Strain the chai through a fine-mesh sieve or cheesecloth directly into a 12 oz heatproof cup or mug, pressing on solids to extract remaining liquid but not forcing bitter tannins.
Garnish / Serving
If desired, froth or warm an extra 2 tbsp milk and spoon on top for a light foam. Dust with a small pinch (about 1/8 tsp) of ground cinnamon. Serve immediately while hot.