Masala Chai Recipe

Prepare whole spices

Lightly crush the cardamom pods with the flat side of a knife to open them. Break the cinnamon stick into a couple pieces if large. Crush the cloves and peppercorns lightly in a mortar and pestle or using the knife edge so they release aroma but remain mostly whole.

Prepare ginger

Peel the fresh ginger and slice it thinly or grate it to release more flavor (about 1 tablespoon grated or thin slices). If you prefer a milder ginger note, use thin slices; for more heat, grate finely.

Combine the crushed cardamom, cloves, peppercorns, fennel (if using), and cinnamon pieces. Keep the spice mix ready to add to the liquid.

Boil water with spices

In a small saucepan, add 2 cups of water and the prepared spice mix plus the ginger. Bring to a rolling simmer over medium-high heat. Once simmering, reduce heat to medium-low and simmer gently for 4–6 minutes to extract spice flavors. If you like stronger spice, simmer up to 8 minutes.

Add tea leaves

Add 2 tablespoons of black tea leaves to the simmering spiced water. Stir briefly, then simmer for 1–2 minutes. For a stronger, more astringent brew, steep up to 3 minutes but avoid over-steeping which can make the tea bitter.

Add milk and sugar

Pour in 1 cup of whole milk and add 2 teaspoons of granulated sugar (adjust to taste). Increase heat to bring the mixture back to a gentle simmer. Watch carefully to prevent boiling over. Once it just begins to rise toward a simmer, lower heat and simmer for 2–3 minutes so the tea and milk marry and the color turns a rich tan.

Final simmer and strain

Taste and adjust sweetness if needed. When flavor is balanced (after 2–3 minutes with milk), remove from heat. Strain the chai through a fine-mesh sieve or tea strainer into a teapot or directly into cups to remove tea leaves, whole spices, and ginger.

Serve

Serve hot in small cups. Optionally, garnish with a lightly crushed cardamom pod or a small pinch of ground cinnamon on top. Discard the used spices/tea leaves or compost them.