Few drinks say "home" to an Indian family like a steaming cup of masala chai. It is the first thing many of us reach for in the morning, the reason a conversation starts at four o'clock, and the cure for almost every rainy day. This recipe shows you how to make it the way it is made in Indian kitchens: strong, milky and full of warming spices.
Tea: Assam CTC (crush, tear, curl) tea gives the deep colour and strength that masala chai is known for. Milk: Whole milk makes the creamiest cup. Spices: Always crush whole spices just before use because pre-ground versions lose their fragrance quickly.
Start the spices in cold water so the ginger and cardamom have time to infuse. Add tea only after the spices have simmered, then pour in the milk and watch the pan closely as it rises. Simmering gently for two minutes after the milk goes in gives chai its rich, rounded taste without any bitterness.
Serve hot with rusk, biscuits or crispy snacks. Chai is best fresh, but you can refrigerate leftovers for up to one day and reheat gently on low heat. For a quick morning routine, grind a jar of chai masala powder and keep it ready.
Masala chai is black tea simmered with milk, water, sweetener and whole spices such as cardamom, ginger, cinnamon, cloves and black pepper. Regular tea is usually just leaves steeped in hot water, so chai tastes richer, creamier and far more aromatic.
Strong Assam CTC or another robust black tea is the best choice because its bold flavour stands up to milk and spices. Delicate teas such as Darjeeling or green tea tend to taste weak and get lost in the spices.
Bitterness usually comes from boiling the tea leaves too long or using too many of them. Simmer the leaves for two to three minutes, then add the milk and bring it to a gentle boil once, rather than letting it bubble hard for a long time.
Yes. Oat milk gives the creamiest, most chai-like result, and soy milk also works well. Add the plant milk after the tea and spices have simmered, and heat it gently so it does not split or turn thin.
Freshly crushed whole spices give a brighter, cleaner aroma and a smoother cup. Ground spices work in a pinch, but use less because they are stronger and can leave a gritty texture, so strain carefully.
Leftover chai keeps for a day in the refrigerator and reheats best on the stove over low heat. A homemade chai masala powder stays fragrant for up to three months in an airtight jar kept away from heat and sunlight.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.