Masala Chai Latte

Method

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1. Crush the cardamom pods, cloves, cinnamon and peppercorns roughly in a pestle and mortar — cracked, not powdered.

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2. Put them in a saucepan with the star anise, ginger and water and bring to a boil.

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3. Simmer 5 minutes. The water should turn pale gold and smell strongly spiced.

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4. Add the milk and the sugar and bring back to a bare simmer without letting it boil over.

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5. Add the tea, take the pan off the heat, and steep 3 to 4 minutes only. Longer and it turns bitter.

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6. Return to the heat for 30 seconds until steaming, then strain through a fine sieve into two mugs, pressing the spices.

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7. Taste for sweetness, add the vanilla if using, and serve very hot.

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Chef’s Tips

• Whole spices, cracked. Ground spice makes a gritty, dusty cup.
• Steep the tea off the heat and watch the clock; this is where most homemade chai goes wrong.
• Double the spice-and-water base and keep it in the fridge for a week — then it is a two-minute drink.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• A biscuit for dunking
• Cold weather
• Samosas

Storage & Reheating

The spiced water base keeps 1 week refrigerated. The finished chai does not keep well; make it fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.