Masala Chai

Don't Make These Mistakes

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.

How to Make Masala Chai

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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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Storage and Reheating

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

Swaps and Variations

• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

Good With

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

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: optional ingredients are counted; part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.