Homemade masala chai: black tea, milk and spices
Masala chai is the spiced tea of India: black tea, milk, sugar and spices simmered together. Made with whole spices crushed just before, it has an aroma that tea bags never reach.
Ingredients for two cups
- 250 ml of water and 250 ml of milk, plant milk works too.
- 2 teaspoons of loose black tea, ideally an Assam.
- 4 cardamom pods, lightly crushed.
- 1 small piece of cinnamon stick.
- 3 or 4 slices of fresh ginger.
- 2 cloves and 3 or 4 black peppercorns.
- Sugar or honey to taste.
Method
- Put the water and spices in a small pan and simmer for 5 minutes, until the water is fragrant.
- Add the tea and simmer gently for 2 minutes.
- Pour in the milk, bring back almost to the boil and turn off the heat.
- Sweeten, strain and serve straight away.
Why whole spices
Whole spices keep their aromatic oils much longer than ground ones. Crushing them just before, with the bottom of a glass or in a mortar, releases the aroma exactly when you need it.
Variations
- Spicier: add more ginger and pepper.
- Sweeter and rounder: add a vanilla pod or a star anise.
- Caffeine-free: use rooibos instead of black tea.
- Iced: let it cool, then serve over ice.
Make your own blend
If you drink it often, keep a jar of ready-mixed spices. In our shop you will find loose black tea and spices weighed in the quantity you need.
The right tea
Chai needs a robust black tea that stands up to milk and spices. Assam is the classic choice. Broken leaves give colour and body within a few minutes of simmering.