South Asian · Drinks
Masala chai
assam tea · crushed cardamom · fresh ginger
AI-generated photograph
- Total15 minutes
- Prep5 minutes
- Cook10 minutes
- Serves4
Strong black tea simmered with milk, fresh ginger, cardamom, cinnamon and clove, the spiced milky tea poured on every street corner in India.
Contains: milk, as written. Contains milk, from the whole milk. With the oat milk swap, check the carton for gluten, as some oat milks are not gluten free.
Let's cook
- Lightly crush the cardamom pods, cloves, cinnamon and peppercorns in a pestle and mortar, or with the bottom of a mug on a board. You want them cracked open, not powdered.
- Put 500ml water in a saucepan with the crushed spices and the ginger. Bring to the boil, then simmer for 5 minutes so the water takes on the flavour of the spices.
- Add the tea and simmer for 2 minutes. The liquid turns dark brown.
- Pour in the milk and add the sugar. Bring it back up until it starts to rise in the pan, then turn the heat down and simmer for 2 minutes. Watch it closely: milk boils over fast.
- Pour through a fine sieve into a warm teapot or straight into cups. Taste and add more sugar if you like it sweeter.
Tips
- Pouring the chai from a little height into the cup makes a light froth on top, the way chai sellers do it.
- For a stronger chai, let it simmer for another minute after the milk goes in.
Swaps
- Vegan: use oat milk (choose a gluten free oat milk to keep it gluten free). It is then dairy free and vegan.
- No caffeine: use decaffeinated tea bags.
More in the South Asian meal plan
Our own recipe. The photograph is AI-generated.
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