Masala tea brings together robust black tea, milk and fragrant spices in a cup that is warming, energising and deeply comforting.
Assam or Darjeeling tea creates a bold foundation. Cardamom adds citrusy perfume, cinnamon brings warmth, ginger gives gentle heat, and cloves and black pepper round out the blend.
Ingredients
- 2 cups water
- 1 cup milk
- 2 to 3 teaspoons loose black tea
- 2 or 3 green cardamom pods, lightly crushed
- 1 small cinnamon stick
- 1 inch fresh ginger, grated
- 2 cloves and a pinch of black pepper
- Sugar or honey to taste
Brew the chai
- Bring the water to a boil with cardamom, cinnamon, ginger, cloves and pepper.
- Reduce the heat and simmer for 3 to 4 minutes to extract the spices.
- Add the tea and milk, then simmer gently for another 2 to 3 minutes.
- Sweeten to taste, strain into cups and serve immediately.
For stronger spice flavour, simmer the spices a little longer before adding the tea. Avoid boiling the tea for too long, which can make the cup bitter.
A flexible ritual
Every household has its own masala blend. Fennel, star anise or nutmeg can introduce another layer, while reducing the milk produces a lighter cup. Ginger and cardamom are especially popular for their bright aroma and warming character.
Enjoy masala tea with samosas, pakoras, biscuits or a quiet pause in the afternoon.