Stovetop Masala Chai
Strong black tea simmered with milk, fresh ginger and whole spices. The drink that fuels every Diwali visit and every cold autumn morning.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Makes
- 2 cups
- Level
- Easy
Masala chai is not a tea bag steeped in hot milk. It is tea and spices boiled together on the stove, so the flavors are bold enough to stand up to milk and sugar.
Use strong Assam CTC tea (the small, granular kind) for the classic color and body. The spice mix below is a balanced starting point; many families add a little more ginger when the weather turns cold.
Method
Boil the spices
In a small saucepan, bring the water, cardamom, ginger, cloves, cinnamon and peppercorns to a boil. Simmer for 3 to 4 minutes, until the water turns fragrant and slightly golden.
Add the tea
Add the tea leaves and simmer for 1 minute, until the liquid is dark.
Add milk and sugar
Pour in the milk and add the sugar. Bring back to a rolling boil, watching closely, then lower the heat as it rises. Let it rise and fall twice; this deepens the color and flavor.
Strain and serve
Strain into cups and serve hot.
Tips for success
- Crush the cardamom just before using; pre-ground cardamom loses its aroma quickly.
- For a dairy-free chai, use oat milk and add it off the heat to prevent splitting.
Storage and make-ahead
Best fresh. You can boil the spice-infused water ahead and keep it in the fridge for 2 days.
