Homemade Masala Chai from Scratch

Before you start

Masala chai is brewed, not steeped. Water, spices and tea simmer together in a pot, then milk goes in and the whole thing comes back to a boil, so the tea and spices extract fully and the milk takes on their flavor. Styles vary widely between regions and households, and there is no single correct spice blend.

This version is built around a strong Assam, fresh ginger and green cardamom, with cinnamon, clove and black pepper in supporting roles. The decisions that matter are crushing the spices so they actually release flavor, using a robust tea that can carry milk, and simmering long enough to turn the chai a deep tan color without stewing it bitter.

Ingredients

• 250 ml (1 cup) water
• 4 green cardamom pods — lightly crushed
• 2 whole cloves
• 1 piece, about 3 cm (1 inch) cinnamon stick
• 4 black peppercorns — cracked
• 2 cm (¾ inch) piece fresh ginger — grated or smashed
• 6 g (2 heaped tsp) loose black tea — Assam CTC or another strong, malty tea
• 250 ml (1 cup) whole milk
• 2 to 4 tsp (8 to 16 g) sugar — or jaggery, to taste

Method

1. Crush the cardamom pods, cloves and peppercorns in the mortar just until the pods split and the pepper cracks. Whole spices give almost no flavor in a short simmer.
2. Put the water, crushed spices, cinnamon and ginger in the saucepan and bring to a boil over medium heat. Simmer for 3 minutes, until the water smells strongly of spice and turns faintly golden.
3. Add the tea leaves and simmer for 1 to 2 minutes, until the liquid is dark reddish brown.
4. Pour in the milk and add the sugar. Bring it back up to a boil, watching closely; milk foams up fast and can boil over in seconds.
5. When it rises, lower the heat and let it bubble gently for 2 to 3 minutes. Many cooks raise and lower the heat two or three times to let it froth up, which deepens the color and gives a fuller taste.
6. Taste. The chai should be strong, spicy and tan. If it is pale, simmer a minute longer; if the ginger is not coming through, add a little more next time.
7. Strain into cups through the tea strainer, pressing the leaves lightly. Pouring from a little height adds a light froth on top.

Tips for success

• CTC tea, made of small rolled granules, brews strong and fast and is the usual choice for chai. Whole-leaf teas need a longer simmer.
• Add ginger with the water, not with the milk. Fresh ginger can sometimes curdle milk if it is added straight to it at high heat.
• Make your own dry spice mix by grinding equal parts cardamom and cinnamon with half parts clove and pepper; use about 1/2 teaspoon per 2 cups.

Substitutions

Whole milk

Oat milk works well and does not split. Almond milk tends to taste thin and may separate at a hard boil, so warm it gently instead of boiling.

Sugar

Jaggery adds caramel and molasses notes. Honey should be stirred into the cup after straining, since boiling dulls its flavor.

Assam tea

Two strong black tea bags per cup will do. Darjeeling and Earl Grey are too delicate and get lost under milk and spice.

Variations

Fennel and star anise chai

Add 1/2 teaspoon fennel seeds and half a star anise to the water for a sweeter, licorice-scented chai.

Iced masala chai

Brew with half the milk, strain, cool, then pour over ice and top with cold milk.

Troubleshooting

The chai tastes weak and milky

Use more tea, simmer the tea longer before adding milk, and make sure your spices are crushed and fresh.

It is bitter and harsh

The tea simmered too long or there was too much clove. Cut the tea simmer to 1 minute and use one clove.

The milk curdled

Grated ginger can react with milk. Simmer the ginger in the water first, and use fresh, cold milk.

Storage

Chai is best poured fresh. Leftovers can be cooled and refrigerated in a covered jar for up to 2 days; reheat gently. Do not leave milky chai at room temperature for more than 2 hours.

Safety notes

Black tea contains caffeine; the FDA cites 400 mg a day as an amount not generally associated with negative effects for most healthy adults. Contains dairy.