Masala Chai Recipe
How to make authentic Masala Chai, like they do in India, using whole spices. Vegan and Sugar Free adaptable.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 1 large mug 1x
- Category: drinks, tea, hot beverage
- Method: stove-top
- Cuisine: Indian
Ingredients
- 5–7 green cardamom pods
- 3–4 whole cloves
- 1–2 star anise ( optional )
- 5–7 peppercorns ( optional)
- 1 cup of water
- 2–3 slices ginger ( skins ok)
- ½ cinnamon stick- split lengthwise ( use your fingers to separate)
- 2 tablespoons black tea, loose leaf ( or 1–2 tea bags) Or sub decaf black tea
- 1 cup milk of your choice- almond, oat, soy, cashew, hemp, macadamia, or organic whole milk ( I like unsweetened, vanilla-flavored almond or oat milk)
- 2–3 teaspoons ( or more or less) maple syrup, honey, sugar or alternative. (Sugar is traditional, but I prefer maple. )
Instructions
- Lightly crush cardamom, cloves, star anise and peppercorns, and place in a small pot with 1 cup of water. Add ginger, cinnamon and black tea. I like to muddle the ginger a bit.
- Bring to a boil. Turn off heat and let seep 10 minutes…. or for several hours. The longer, the more flavor.
- Add milk. Bring to a simmer once more, turn off the heat.
- Sweeten, taste, strain into a glass.
- Feel the love. xoxo
Notes
I typically use a ratio of ½ water and ½ milk. Feel free to make this richer and thicker by using more milk and less water, or even all milk, simmering spices directly in the milk. You can also make the tea as strong as you like.
This can also be made with ground spices, which I will update here shortly.
You can make a big batch of the masala chai ( without the milk) and refrigerate, and heat up with the milk when ready to serve.
You can add more whole spices and more black tea for an even stronger more concentrated version.
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