Masala Chai

contains dairy
start to finish: 15 minutes
yields 2 cups (500 ml)

This subtly fragrant and balanced mixed tea is slowly cooked on the stove for about 10 minutes. It is supposed to be milky, aromatic and sweet—and it always needs to be laboured over. Boil the spices first before adding the tea leaves, as this will ensure you will adequately infuse the water with the flavour of the spices. Always add the ginger first, and remember a little cinnamon goes a long way: too much and it will dominate. The lemon peel is a bit of a twist—so we hope you enjoy it. Make this satisfying chai with your preferred black tea, using tea bags or loose leaves.

Ingredients:

2½ cups (625 ml) water
1 tablespoon, heaping, thick chunks of peeled fresh ginger (or grated ginger)
10 whole green cardamom pods (see the “Tip” below)
4 cloves
5 whole black peppercorns
1½-inch piece of cinnamon stick
1½-inch-wide round slice of lemon peel
2 bags of black tea of your choice, or 1 tablespoon loose black tea leaves
¾ cup (185 ml) 2% milk, to taste
4 teaspoons sugar, to taste

Utensils:

• 1-litre or 2-litre saucepan

• strainer or fine sieve

• ladle (optional)
  
  

Method:

1. Use a saucepan to boil 2½ cups of water on HIGH heat on the stovetop.

2. When the water starts to steam, add the chunks of ginger. Let the ginger infuse the water on its own for a minute or two.

3. As the ginger cooks, use your fingers to gently crack open the cardamom pods without breaking the shells into pieces and without letting the seeds escape. This will allow better transfer of flavour from the seeds to the water.

4. When the water comes to a rolling boil, add the cardamom, cloves, peppercorn, cinnamon and lemon peel to the pan. Stir. Reduce the heat to MEDIUM-HIGH. Let the spices boil for 3 minutes.

5. Add the tea and give it a stir. Reduce the heat further to MEDIUM and let the tea cook for 3 minutes.

6. Add the milk and sugar. Stir regularly as the chai cooks for another 4-5 minutes. Constant stirring will eliminate the formation of a skin of burnt milk on the top.  

7. Pour the spiced tea through a strainer into two cups. Use a ladle to reduce spillage.

Tip: If you want a more intense cardamom flavour, remove the seeds from their pods, and discard the green shells. Use a mortar and pestle to lightly crush the seeds before adding them to the boiling water. The strainer will ensure no bits get into your cup to tickle your throat or ruin the smooth texture of the chai.