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Masala Chai

Serves 4 to 6 Beverage vegetarian, Beverages

Masala Chai

Masala Chai, a staple in Indian households, is the aromatic heartbeat of countless mornings, brewed with care and instinct. Each family has its own cherished version, passed down through generations, with proportions of spices and tea leaves adjusted to personal taste. This recipe mirrors the authenticity of a home kitchen, where the balance of salt, fat, and sweetness is judged by hand, creating a warm and inviting start to the day.

The chai should be a harmonious blend of robust black tea, fragrant cardamom, and spicy ginger, all softened by creamy milk. The cinnamon adds a gentle warmth, while the sugar is a personal choice, rounding out the flavors to the drinker’s preference. It's a comfort in a cup, designed to be shared, sipped leisurely, and savored.

Ingredients

  • 500 mlwater
  • 200 mlmilk
  • 2 tbspblack tea
  • 4cardamom pods
  • 1cinnamon stick
  • ginger — sliced
  • to tastesugar

Method

  1. Begin by placing a medium-sized saucepan on the stove. Pour in 500 ml of water and set the heat to medium-high. As the water begins to heat, lightly crush 4 cardamom pods with the back of a spoon to release their aromatic oils. Add the crushed cardamom and 1 cinnamon stick to the water, allowing the spices to infuse as the water comes to a gentle boil.
  2. While the water is heating, prepare the ginger by peeling a small piece, about the size of your thumb, and grating it finely. Add the grated ginger to the saucepan. The ginger will add a warming spice and depth to the chai, and you should start to smell its fragrance as it mingles with the cardamom and cinnamon.
  3. Once the water reaches a rolling boil, add 2 tablespoons of black tea. Stir gently to ensure the tea leaves are fully submerged and begin to release their flavor. Allow the tea to boil for 2-3 minutes, or until the water takes on a rich, dark hue and the aroma of the tea is robust.
  4. Reduce the heat to low and slowly pour in 200 ml of milk. Stir gently to combine, ensuring the milk does not scald. The milk will lighten the color of the chai to a warm, caramel tone. Keep the mixture on low heat, allowing it to simmer gently for another 2-3 minutes to meld the flavors together.
  5. Taste the chai and add sugar to your preference, starting with a teaspoon and adjusting as needed. Stir until the sugar is fully dissolved. The sweetness should balance the spices and tea, creating a harmonious blend.
  6. Once the sugar is dissolved and the chai has reached a creamy consistency, remove the saucepan from the heat. Strain the chai into a teapot or directly into traditional Indian glassware to remove the tea leaves and spices. Serve immediately while the chai is hot, enjoying the comforting aroma and warmth of this traditional beverage.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

This recipe is from Authentic Indian Cuisine by Yassine Sbiti — the Indian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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