Authentic Masala Chai Recipe
Ingredients
- 40 g green cardamom pods (whole pods, ¼ + ⅛ cup)
- 20 g cinnamon quills (Ceylon cinnamon is best, but cassia is fine in a pinch too, about 3 quills)
- 20 g whole black peppercorns (2 tbsp)
- 20 g whole cloves (6 - 8 tsp)
- 10 g whole fennel seeds (4 tsp)
- ½ nutmeg
- 20 g ground ginger (2 tbsp)
- 480 mL water (2 cups)
- 15 g good quality loose leaf black tea (Assam tea or black tea)
- 2 tsp spice mix
- 240 mL whole milk (2% milk is fine too, 1 cup)
- Honey or sugar to sweeten to taste
Steps
- 1
Place all the spices (except for the ground ginger) in a dry non-stick pan.
- 2
Heat over medium heat, and keep moving the spices in the pan until they are fragrant. The time will depend on the heat of your stove, and how fast it heats up.
- 3
Remove the spices from the pan and place them in a bowl or plate.
- 4
In batches, process the whole spices in a spice blender until completely ground.
- 5
Place the ground spices in a large jar or bowl and add the ground ginger. Whisk until the ginger is mixed through.
- 6
Keep the spice mix in an airtight container, preferably a glass jar.
- 7
Place the water, tea, and spice mix in a saucepan.
- 8
Close the lid and bring the water to a boil. When the water is at a boil, remove the lid and adjust the heat of your stove to allow the tea to simmer for about 4 - 5 minutes.
- 9
Stir in the milk, and increase the heat to allow the tea to come to a simmer again. Let it simmer for about 1 minute.
- 10
Strain the tea out of your spiced tea, and add sugar or honey to sweeten to your liking.
- 11
Optional - froth the masala chai using a frothing wand.
- 12
Serve immediately.