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


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Masala Chai


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”


  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.