Masala Chai

Method

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1. Crush the ginger and bruise the cardamom pods with the flat of a knife or a pestle. Do not grind them.

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2. Put the water, ginger and all the whole spices in a saucepan and bring to the boil.

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3. Boil for 3 to 4 minutes so the spices have time to give up their oils.

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4. Add the tea leaves and boil a further 2 minutes. The liquid should turn very dark.

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5. Add the milk and sugar and bring back to the boil.

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6. When it rises up the pan, take it off the heat and let it settle. Return it to the heat and repeat this twice more — three risings is the traditional count and it is what builds the body.

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7. Simmer 2 minutes more, then taste and adjust the sugar.

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8. Strain through a fine sieve into cups, pressing the leaves to extract everything.

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9. Serve very hot, ideally in small glasses.

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Chef’s Tips

• Let it rise and fall three times. Rushed chai tastes like spiced milk.
• Bruise the spices, do not grind them. Ground spice makes the cup gritty.
• Strong tea leaves, not delicate ones. Assam or a CTC blend stands up to the milk.

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

• Biscuits for dunking
• Pakoras on a wet afternoon
• Vada pav

Storage & Reheating

Best made fresh. It keeps a day refrigerated and can be reheated, though it loses its edge.

Common questions

Nutritional Highlights

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