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This uses whole spices crushed just before brewing rather than a pre-made powder, which is what gives homemade masala chai a sharper, more fragrant kick than the mellow blends found in most tea bags. Simmering the spices in water before the milk goes in also pulls out far more flavor than simply steeping them together all at once.
Per serving
140kcal
Calories
5g
Protein
17g
Carbs
Prep Time
8 min
Cook Time
12 min
Servings
2 people
Difficulty
medium
5g
Fat
1g
Fiber
15g
Sugar
Follow step-by-step with voice guidance.
Lightly crush the cardamom pods, cloves, cinnamon stick, black peppercorns, and ginger using a mortar and pestle.
Bring the water to a boil in a saucepan and add the crushed spices.
Simmer for 3 to 4 minutes to let the spices infuse the water.
Add the black tea leaves and simmer for another 2 minutes.
Pour in the milk and bring the mixture back to a gentle boil.
Reduce the heat and let it simmer for 3 to 5 minutes, allowing the color to deepen.
Add sugar to taste and stir well.
Strain into cups and serve hot.
Crush Whole Spices Fresh: Freshly crushed spices release far more essential oils than pre ground masala powder that has been sitting in a jar for months. Simmer the Spices in Water First: Building the spice base in water before adding milk extracts more flavor than adding everything together at once. Adjust the Spice Blend to Your Taste: Some households favor more ginger for heat, while others lean on extra cardamom for fragrance, so feel free to shift the ratios.
The most common blend includes cardamom, cloves, cinnamon, black pepper, and ginger, though households often adjust the ratios or add fennel and star anise for their own variation.
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