Drinks
Masala Chai
Strong black tea simmered with ginger, cardamom, cinnamon, cloves, milk, and just enough sugar for a fragrant, warming cup.
Inspired by Indian masala chai
Prep
8 min
Cook
12 min
Serves
4 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 8 ingredients
- • 3 cups water
- • 1 1/2-inch piece fresh ginger, thinly sliced and lightly crushed
- • 8 green cardamom pods, lightly crushed
- • 1 small cinnamon stick
- • 4 whole cloves
- • 6 black peppercorns, lightly crushed
- • 4 teaspoons loose Assam black tea or 4 strong black tea bags
- • 2 cups whole milk
View ingredient-by-ingredient match
- 3 cups waterMissing
- 1 1/2-inch piece fresh ginger, thinly sliced and lightly crushedMissing
- 8 green cardamom pods, lightly crushedMissing
- 1 small cinnamon stickMissing
- 4 whole clovesMissing
- 6 black peppercorns, lightly crushedMissing
- 4 teaspoons loose Assam black tea or 4 strong black tea bagsMissing
- 2 cups whole milkMissing
Optional ingredients are not counted as required.
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Method
Recipe notes
Simmer whole spices before adding tea so they have time to infuse without overextracting the leaves. Assam provides enough maltiness to remain present after milk is added. A controlled foamy rise develops body, but unattended milk can boil over in seconds.
Planning, storage, and serving
Storage and reheating
Strain and refrigerate leftover chai within 2 hours for up to 3 days. Reheat gently to steaming without boiling; repeated boiling dulls the tea and milk flavors.
Make-ahead tips
Simmer the spice-water base up to 3 days ahead and refrigerate it strained. Add tea, milk, and sugar when reheating for fresher flavor.
What to serve with it
- - Vegetable samosas
- - Cardamom biscuits
- - A savory breakfast wrap
Equipment needed
- - Medium saucepan with room for foaming
- - Fine-mesh sieve
- - Wooden spoon and four cups
Difficulty explained
The method is easy, but the milk must be watched closely and the tea should not simmer long enough to become bitter.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
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2% milk
Use the same amount of 2% milk for a straightforward lower-fat swap.
Unsweetened oat milk
Use an equal amount of unsweetened oat milk for a widely available dairy-free swap.
Decaffeinated black tea
Use the same number or measured amount of decaffeinated black tea for a lower-caffeine drink.
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Pitfalls to Watch Out For
- Adding tea at the beginning makes the finished chai bitter before the spices are fully extracted.
- A small saucepan encourages milk to boil over; use a medium pan and lower the heat as soon as foam rises.
- Ground spices make the drink gritty and difficult to strain; crush whole spices instead.
Nutrition Context
- Milk supplies protein and saturated fat, while sugar accounts for most added carbohydrate.
- Black tea contains caffeine; the amount varies by tea and simmer time, so decaf is appropriate for caffeine-sensitive drinkers.
FAQ
What tea works best?
A strong malty Assam stands up best to milk and spices, though another robust black tea will work.
Why is my chai bitter?
The tea simmered too long. Extract the spices first, then simmer the leaves for only about 2 minutes.
Can I use ground spices?
Whole lightly crushed spices give a cleaner drink. Ground spices can taste dusty and pass through the strainer.
Can I make it dairy-free?
Yes. Barista oatmilk works well; add it over moderate heat and avoid a hard boil.
Can I make the spice base ahead?
Yes. Refrigerate the strained spice-water base up to 3 days, then add fresh tea, milk, and sugar.
What sides pair best with this dish?
Samosas, cardamom biscuits, or a savory breakfast wrap pairs well with the fragrant sweet tea.