How to make proper stovetop masala chai with black tea, fresh ginger, cardamom and cinnamon simmered in milk. No concentrate, no syrup.
In India, chai simply means tea, and most households make it the same way: spices and strong black tea boiled together, then simmered with milk until it turns the colour of caramel. It takes ten minutes and needs one small saucepan.
Getting it right
- Use strong tea. Assam or a granular CTC tea stands up to milk. Delicate teas disappear.
- Boil it. Unlike Western tea, chai is simmered. Letting it rise and fall concentrates the flavour.
- Fresh ginger beats powder. Crush it so it releases its juice.
Make your own chai masala
Grind together 2 tbsp green cardamom, 1 tbsp black peppercorns, 1 tbsp cloves, a 2-inch stick of cinnamon and 1 tbsp dry ginger. Use a pinch per cup in place of whole spices.
Recipe
Masala chai, the way it's made at home
Ingredients
- 1 cup (240 ml) water
- 1 inch fresh ginger, crushed
- 3 green cardamom pods, cracked
- 1 small piece of cinnamon and 2 cloves (optional)
- 2 tsp loose black tea, preferably strong Assam or a CTC blend
- 1 cup (240 ml) whole milk
- 2–3 tsp sugar, to taste
Method
- Simmer the spices. Bring the water to a boil with the ginger, cardamom, cinnamon and cloves. Simmer for 2 minutes.
- Add the tea. Add the tea leaves and simmer for 1 minute, until the water is dark.
- Add milk and sugar. Pour in the milk and sugar. Bring it up to a rolling boil, watching closely, then lower the heat. Let it rise and fall two or three times over 3–4 minutes.
- Strain. Strain into cups and serve hot.
Home-style recipe from the Biryani Pot Indian Bar & Grill Journal. It is not our restaurant's own recipe; for that, visit us.