Traditional Spiced Masala Chai
The secret to real chai is patience. You are looking for a strong, concentrated infusion that balances the bite of the ginger with the creaminess of the milk.
Freshness determines the depth of the cup.
Use whole spices and crush them just before they hit the pot to release the essential oils. If the spices are old, the tea will taste like dust.
- small heavy-bottomed saucepan
- mortar and pestle
- fine-mesh strainer
What goes in.
- 1 cupwater
- 1 cupwhole milk
- 2 tsploose black tea (Assam or CTC)
- 1-inch piecefresh ginger, smashed
- 3green cardamom pods, cracked
- 2whole cloves
- 1small cinnamon stick
- 1-2 tspsugar (optional)
Controlling the Reduction
You must bring the mixture to a rolling boil and then drop the heat to a simmer, repeating this three times. This process extracts the tannins from the tea and binds the spices to the milk fat.
The method.
Crush the spices
Use a mortar and pestle to coarsely crack the cardamom, cloves, and cinnamon. Pound the ginger until it is flattened and fibrous.
Infuse the water
Add water, ginger, and spices to the saucepan. Bring to a boil over medium-high heat until the water turns pale gold.
Add tea and sugar
Stir in the tea leaves and sugar. Let it bubble for thirty seconds until the tea darkens the water.
Incorporate the milk
Pour in the milk. Bring it back to a boil, watching closely so it does not spill over the sides.
Simmer and strain
Lower the heat and let it bubble gently for 3-4 minutes. Once the color is a rich tan, pour through a strainer into mugs.
Other turns to take.
Peppercorn Heat
Add two whole black peppercorns in the mortar with the other spices for a sharper finish.
Tulsi Chai
Add 3-4 fresh holy basil leaves during the final simmer for an herbal, earthy aroma.
When it doesn't go to plan.
Use full-fat dairy for a balanced, rounded body.
Do not over-boil the tea leaves, or the drink will become excessively astringent.
If using a ceramic stove, move the pan off the burner momentarily when the milk starts to rise to prevent overflowing.
The ones that keep coming up.
Can I use tea bags?
You can, but the strength will be lower. If you must use them, cut the bags open and dump the contents into the water.
Why is my chai thin?
The ratio of water to milk or the simmering time is likely off. Ensure you are reducing the liquid long enough for the milk to thicken slightly.
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