Masala Chai (Spiced Milk Tea)

Black tea simmered with ginger and whole spices, then boiled with milk and strained.

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Method

7 clear steps

1
Smash the ginger, crack the cardamom pods with the back of a knife to expose the seeds, and crush the peppercorns.
2
Pour 120 ml water into a small saucepan and add the ginger, cardamom, cinnamon stick, cloves and pepper.
3
Bring to a boil over high heat, turn to low and cook 2 minutes to release the spice flavor. Add 8 g black tea and cook another 2 minutes until the tea turns darker.
4
Pour in 120 ml whole milk and heat on medium. Watch closely: when the tea starts to rise and foam, turn to low heat at once, because milk boils over easily.
5
Simmer on low heat 2–3 minutes, lifting the pot and pouring the tea back 3–4 times so the tea and milk blend.
6
Add 10–15 g sugar and stir to dissolve, then turn off the heat.
7
Strain through a sieve into a cup to remove the tea and spices, and drink hot.

General

Black tea simmered with ginger and whole spices, then boiled with milk and strained.

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7 clear steps

1
Smash the ginger, crack the cardamom pods with the back of a knife to expose the seeds, and crush the peppercorns.
2
Pour 120 ml water into a small saucepan and add the ginger, cardamom, cinnamon stick, cloves and pepper.
3
Bring to a boil over high heat, turn to low and cook 2 minutes to release the spice flavor. Add 8 g black tea and cook another 2 minutes until the tea turns darker.
4
Pour in 120 ml whole milk and heat on medium. Watch closely: when the tea starts to rise and foam, turn to low heat at once, because milk boils over easily.
5
Simmer on low heat 2–3 minutes, lifting the pot and pouring the tea back 3–4 times so the tea and milk blend.
6
Add 10–15 g sugar and stir to dissolve, then turn off the heat.
7
Strain through a sieve into a cup to remove the tea and spices, and drink hot.