Name: Masala Chai
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 8 whole peppercorns; 2 cinnamon sticks; 6 cloves; 10-12 green cardamom pods; 4 inches of ginger, cut into thin rounds; 2 cups of water, room temperature; 2 cups of milk, room temperature; 1-2 tbsp granulated sugar; 2 – 3 tbsp dried black tea (I prefer CTC Assam black tea)

Description

You’re ten minutes away from a cup of the best masala chai.

Ingredients

Units Scale

8 whole peppercorns
2 cinnamon sticks
6 cloves
10–12 green cardamom pods
4 inches of ginger, cut into thin rounds
2 cups of water, room temperature
2 cups of milk, room temperature
1–2 tbsp granulated sugar
2 – 3 tbsp dried black tea (I prefer CTC Assam black tea)

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Instructions

Add all of the whole spices to a mortar and pestle and crush into large pieces.
Bring a stove top pot up to a low/medium heat and add the crushed spices, toast for about 1-2 minutes until fragrant, then add the ginger and continue toasting for another minute until the spices start becoming very aromatic.
Add the water and black tea to the pot and bring to a light boil. Let light boil for about a minute.
Add the milk and let simmer. Do the double boil method. Turn the heat up to a medium high and let the milk simmer up the sides of the pot, removing the pot from the heat before it boils over. Place back onto the heat, and let simmer up the sides of the pot one more time. Remove the pot from the heat before it boils over. Turn off the heat.
Strain chai through a strainer into cup, serve hot. Enjoy!

Notes

*This will give you a basic chai recipe, if you prefer different flavors, add extra spices and experiment with what you like!

Prep Time: 5
Cook Time: 10