Masala Chai

“…I believe that the best way to experience masala chai is to have it made the long way – brewed from scratch with tea leaves/leaf tea along with the whole spices that bloom and flavour the tea. High quality tea bags are not a bad substitute for this particular tea but nothing quite beats making the tea with leaf tea.” – Cynthia Nelson, Tastes Like Home


Masala Chai
Course: Drinks
Servings: 4
Author: Cynthia Nelson
  • 2 cups tap water
  • 5–6 tsp.  tea leaves/leaf tea
  • 8–10 green cardamom pods slightly crushed to reveal their seeds
  • 1 large star anise or 2 small ones
  • 1 2 or 3-inch piece of whole cinnamon
  • 1/2 tsp.  whole cloves
  • 1/2 tsp.  whole black pepper corns
  • 4–6 slices fresh root ginger peeled
  • Sugar to taste
  • 2 cups whole milk
  1. Add the water and all of the spices to a medium sized pot, cover and place over medium heat. Bring to a boil and let cook for 2 minutes only.
  2. Sweeten with sugar to taste then add the milk. Stir, cover and bring to a boil, when it comes to a boil, reduce the heat to low and let simmer for 8 to 10 minutes.
  3. Strain using a sieve and serve hot.
Cook's Notes

As a substitute use your favourite strong black teabag. For the recipe, use 4 to 5 teabags. - Watch the pot when you add the milk and it comes to a boil because it can froth and run over. Words & Photos by Cynthia Nelson

Read Making Masala Chai: The 4 Components HERE.
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