Masala Chai
Photo by Andrea Behrends

recipe heading-plus-icon


1 serving

  • 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.
  • From Chef Maneet Chauhan of Chauhan Ale & Masala House, Nashville, TN

Leave a Reply

Be the first to comment.