📝 About This Recipe
Transport your senses to the bustling streets of India with this deeply aromatic and soul-warming Masala Chai. This isn't just tea; it's a balanced alchemy of brisk Assam black tea, creamy whole milk, and a hand-crushed medley of warming spices like green cardamom and spicy ginger. Perfectly sweetened and simmered to a rich, caramel hue, this recipe offers the ultimate comfort in a cup.
🥗 Ingredients
The Liquid Base
- 1 1/2 cups Water (filtered water is preferred)
- 1 cup Whole Milk (full-fat provides the best mouthfeel)
The Fresh Aromatics
- 1 inch Fresh Ginger (peeled and roughly sliced)
- 4-5 pieces Green Cardamom Pods (slightly crushed to expose seeds)
- 2-3 pieces Black Peppercorns (adds a subtle back-of-the-throat heat)
The Dry Spices
- 1/2 inch Cinnamon Stick (Ceylon cinnamon is best for sweetness)
- 2 pieces Cloves (use sparingly as they are very potent)
- 1/4 teaspoon Fennel Seeds (adds a cooling, digestive note)
The Tea and Sweetener
- 3-4 teaspoons Loose Leaf Black Tea (CTC Assam tea or Mamri tea for strength)
- 2-3 teaspoons Granulated Sugar (adjust to personal preference)
👨🍳 Instructions
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1
In a mortar and pestle, combine the fresh ginger, cardamom pods, peppercorns, cloves, and fennel seeds.
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2
Crush the ingredients together until the ginger is bruised and juicy and the spices are broken into small fragments, but not a fine powder.
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3
Add 1 1/2 cups of water to a small, deep saucepan and bring it to a rolling boil over medium-high heat.
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4
Once boiling, add the crushed spice mixture and the cinnamon stick to the water.
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5
Reduce the heat to medium and let the spices simmer for 2-3 minutes. You will notice the water turning a pale yellow and becoming very fragrant.
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6
Add the loose leaf black tea leaves to the spiced water and increase the heat slightly.
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7
Allow the tea to boil for 1-2 minutes until the water turns a deep, dark reddish-brown.
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8
Pour in the 1 cup of whole milk. The color will instantly transform into a creamy tan.
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9
Stir in the sugar and bring the mixture back to a boil.
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10
Watch the pot closely; as the chai begins to rise and foam toward the rim (the 'uphaan'), lift the pan off the heat or turn it down to prevent spilling.
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11
Lower the heat and let it simmer for another 3-4 minutes. This 'slow cook' phase is essential for developing the thick, creamy texture.
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12
Optional: Aerate the tea by using a large spoon to scoop it up and pour it back into the pot from a height several times while simmering.
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13
Turn off the heat once the chai has reached a rich, biscuit-brown color.
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14
Place a fine-mesh strainer over your serving mugs and pour the tea through to catch the tea leaves and whole spices.
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15
Serve immediately while steaming hot for the best experience.
💡 Chef's Tips
Always use fresh ginger rather than powder for the most authentic, zesty bite. Don't rush the boil; letting the tea leaves simmer with the milk is what creates the characteristic 'kadak' (strong) flavor. If using non-dairy milk, Oat milk is the best substitute as it mimics the creaminess of dairy without curdling easily. Adjust the tea quantity based on the 'grade' of your tea; CTC (Crush, Tear, Curl) tea is much stronger than whole leaf tea. Store your tea leaves in an airtight container away from light to keep the tannins fresh and vibrant.
🍽️ Serving Suggestions
Pair with crispy Parle-G biscuits for the classic Indian childhood experience. Serve alongside spicy vegetable pakoras or samosas to balance the sweetness of the chai. Enjoy with a side of buttery toasted rusks for a light morning snack. Accompany with a small bowl of salted roasted makhana (fox nuts) for a healthy crunch. Serve in small clay cups (kulhads) to add an earthy aroma to every sip.