The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
10 Issues of
Print Edition
- and -
FREE Digital Edition
for $24.99 a year!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Masala Chai

Advertisement

Ingredients

¾ cup water

¼ cup milk

Fresh ginger, skin on,
sliced into 2–3 thin slices

1–2 cinnamon sticks*

2 green cardamom pods

¼ teaspoon fennel seeds

2–3 whole black peppercorns

2 teaspoons loose black tea leaves
(ideally Assam or Ceylon tea – English Breakfast will do)

* Note: “real cinnamon” not Cassia / it may be labeled “Vietnamese cinnamon”

Directions

  1. Heat water with milk. Before it comes to a boil, add ginger, cardamom, cinnamon stick(s), fennel seeds, and peppercorns.
  2. Bring to a boil and immediately add loose tea. Turn off heat and steep for 2 minutes. Pour into a cup through a sieve to strain out tea leaves and spices. Add sugar, or sweetener of preference, to taste.