📝 About This Recipe
Transport your senses to the bustling streets of Delhi with this cooling, sophisticated take on traditional Masala Chai. This recipe features a hand-crushed spice blend simmered into a potent concentrate, balanced with creamy milk and a touch of floral sweetness. What sets this apart is the slow-steeped method, ensuring a bold, tannic structure that holds its own against melting ice for a refreshing yet deeply warming experience.
🥗 Ingredients
The Whole Spice Blend
- 8-10 pieces Green Cardamom Pods (lightly crushed to expose seeds)
- 2 sticks Cinnamon Stick (3-inch length, Ceylon preferred)
- 6 pieces Whole Black Peppercorns (for a subtle, lingering heat)
- 4 pieces Whole Cloves (adds deep aromatic base)
- 1 piece Star Anise (provides a faint licorice note)
- 2 inch piece Fresh Ginger (peeled and sliced into thin coins)
The Tea Base
- 2 cups Water (filtered for best flavor)
- 4 tablespoons Loose Leaf Assam Black Tea (or 6 high-quality black tea bags)
- 1 teaspoon Pure Vanilla Extract (added off-heat)
- 3-4 tablespoons Jaggery or Brown Sugar (adjust to preferred sweetness)
Assembly and Garnish
- 2 cups Whole Milk or Oat Milk (chilled)
- 4 cups Ice Cubes (large cubes melt slower)
- 1 pinch Ground Cinnamon (for dusting)
- 4 pieces Fresh Mint Sprigs (optional garnish)
👨🍳 Instructions
-
1
Place the cardamom pods, cinnamon sticks, peppercorns, cloves, and star anise in a mortar and pestle. Lightly bruise the spices to release their volatile oils without pulverizing them into powder.
-
2
In a medium saucepan, combine the 2 cups of filtered water with the crushed spices and the sliced fresh ginger.
-
3
Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 10 minutes to extract the full essence of the spices.
-
4
Remove the lid and stir in your sweetener (jaggery or brown sugar). Stir until completely dissolved.
-
5
Add the loose-leaf Assam tea to the spiced water. Increase the heat slightly and let it simmer for exactly 4-5 minutes. Do not over-steep, or the tea will become unpleasantly bitter.
-
6
Remove the saucepan from the heat. Stir in the vanilla extract, which adds a creamy aroma that bridges the spices and the milk.
-
7
Strain the tea concentrate through a fine-mesh sieve into a heat-proof glass pitcher or jar, discarding the solids.
-
8
Allow the concentrate to cool to room temperature for about 15 minutes, then place it in the refrigerator to chill completely if time allows. For immediate serving, proceed to the next step.
-
9
Fill four tall glasses to the brim with large ice cubes. The more ice you use, the slower it will melt, keeping your drink colder for longer.
-
10
Pour approximately 1/2 cup of the spiced tea concentrate into each glass, filling them halfway.
-
11
Slowly pour 1/2 cup of chilled milk (or milk alternative) over the tea in each glass. Watching the milk swirl into the dark tea creates a beautiful marbled effect.
-
12
Stir gently with a long spoon to combine the layers.
-
13
Finish with a light dusting of ground cinnamon and a sprig of fresh mint for an aromatic touch.
💡 Chef's Tips
For the best flavor, use whole spices rather than pre-ground powders; the difference in aromatic depth is staggering. If using a milk alternative, Oat milk is the chef's choice for iced chai as its natural sweetness and creaminess mimic dairy perfectly. Make a double batch of the tea concentrate and store it in the fridge for up to 5 days for instant chai throughout the week. To prevent a watered-down drink, consider making 'chai ice cubes' by freezing a portion of the tea concentrate in an ice tray. Always add the tea leaves only after the spices have simmered; tea leaves require less time than hardy spices to release their flavor.
🍽️ Serving Suggestions
Pair with warm, buttery shortbread cookies to contrast the spicy notes. Serve alongside a bowl of salty roasted cashews or pistachios. Complements spicy savory snacks like vegetable samosas or pakoras beautifully. Enjoy as a mid-afternoon pick-me-up with a slice of lemon poppyseed loaf. For a 'Dirty Iced Chai,' add a chilled shot of espresso to each glass before adding the milk.