Chai Masala—Spicer
Indian Recipe

This recipe plays with proportion for a slightly stronger Chai. A beautiful harmony of ingredients results in a gentle, but very flavorful, spiced cup that tastes great any time of day.

Directions   Print recipe     Email to a friend
Serves 2
2 cups water
1/2 teaspoon ground ginger
8 whole green cardamom pods
1 3-inch cinnamon stick
8  whole black peppercorns
1 star anise
4 whole cloves
3 tablespoons sugar
2 cups whole milk
2 tablespoons black tea*

* Black teas like Darjeeling and orange pekoe from Assam, India, work well in this recipe. Known brands such as Taj Mahal are available at Indian groceries and online.


Have a fine mesh strainer ready for step 5.

  1. Begin by slightly crushing the whole spices with the flat side of a chef’s knife. It will open the pods and expose more surface area for more flavor.
  2. Pour the water into a medium saucepan and bring to a boil. Add the spices and boil until fragrant, approximately 3 minutes. Add the sugar and continue to boil for another minute.
  3. Stir in the milk. Bring ingredients back to a boil and then remove from heat.
  4. Stir in the black tea. Cover pan with a lid and steep tea for 10 minutes.
  5. Strain the tea through a fine mesh strainer. Pour into a teapot or heat-resistant mugs or glasses and serve.
Preparation Time: 
Less than 20 minutes.