Classic masala chai
This classic masala chai recipe combines aromatic spices, strong black tea, and creamy milk to create a deeply comforting and flavourful drink. Perfect for warming up on a chilly day or enjoying with friends, it’s a timeless blend that captures the essence of Indian tea culture.
Have you tried these moreish chai cupcakes?
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Ingredients
- 460ml water
- 460ml whole milk (or dairy-alternative like almond or oat)
- 2 tbsp loose black tea leaves (preferably Assam or Darjeeling)
- 4-5 green cardamom pods, lightly crushed
- 1 small cinnamon stick
- 3-4 whole cloves
- 1-2 black peppercorns (optional, for extra heat)
- 2.5cm piece of fresh ginger, thinly sliced
- 1-2 tablespoons sugar, jaggery, or honey (to taste)
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Method
- Put the water, cardamom, cinnamon, cloves, black pepper and ginger in a medium saucepan. Bring it to a boil over a medium heat. Let the mixture simmer for 5-7 minutes to allow the spices to release their aromas and infuse the water.
- Add the tea leaves to the simmering water. Stir well, then let it simmer for 2-3 minutes. The tea should begin to darken and the flavour should start to infuse.
- Pour in the milk and add your desired sweetener (sugar, jaggery, or honey). Bring the mixture back to a boil, stirring occasionally to ensure the milk doesn’t overflow. Keep a close eye on the pan, as milk tends to froth and boil over quickly. Once the tea reaches a boil, reduce the heat and let it simmer for 2-3 more minutes, allowing the flavours to meld. The longer you simmer, the stronger the flavour of the chai.5 Remove the chai from heat and strain it into cups using a fine mesh strainer to remove the tea leaves and spices. Serve the chai hot, ideally with a side of biscuits or savoury snacks like samosas or pakoras. Enjoy the rich, spiced warmth!
Nutrition
- 88kcals Calories
- 4.1g (2.6g saturated) Fat
- 3.9g Protein
- 8.8g (8.8g sugars) Carbs
- 0g Fibre
- 0.1g Salt
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