Ingredients
- 2 cups (480ml) Water
- 1 cup (240ml) Whole Milk (Oat milk also works well)
- 2-3 tsp Loose Black Tea (Assam or English Breakfast)
- 4-6 Green Cardamom pods, lightly crushed
- 4 Cloves
- 1 Cinnamon stick
- 1 inch Fresh Ginger, sliced or grated
- 4-5 Black Peppercorns (for heat)
- 2-3 tsp Sugar or Honey (essential for bringing out spice)
Nutrition per serving:
Calories: 210
Fat: 6g
Sugar: 18g
Protein: 4g
Instructions
1
Prep Spices: Gently crush the cardamom pods, cloves, and peppercorns in a mortar and pestle just enough to crack them open.
2
Simmer Water: In a saucepan, add the water, fresh ginger, and crushed spices. Bring to a boil, then reduce heat and simmer for 10 minutes. The water should turn a light amber colour and smell spicy.
3
Add Tea & Milk: Add the loose tea leaves and milk. Increase heat to bring the mixture back to a rolling boil.
4
The Double Boil: Once it boils up, turn the heat down to low for 2 minutes. Watch carefully so it doesn't spill over. This "cooking" of the milk thickens the tea.
5
Sweeten & Strain: Add the sugar or honey, stir to dissolve. Strain through a fine-mesh sieve into mugs. Discard the spices.
Expert Tip: Don't Skip the Sugar
Even if you prefer unsweetened tea, Masala Chai needs a small amount of sweetener to amplify the spices. Without sugar, the cloves and ginger can taste bitter rather than warming. Try just 1/2 tsp if you are cutting back.