Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 2
Tea
Equipment
Saucepan; fine sieve; cups.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Simmer spices · About 4 min
- Simmer 300 ml water, 10 g ginger, sliced, 3 cardamom pods, crushed and 1 cinnamon stick for 4 minutes.
Brew · About 3 min
- Add 2 tsp loose black tea; simmer for 2–3 minutes.
Add milk · About 3 min
- Add 200 ml whole milk and 20 g sugar. Heat until the tea rises toward the top; lower the heat and simmer for 2 minutes. Strain.
Check: Watch the saucepan closely to prevent boiling over.
Tips
- Adjust sugar after brewing.
- Keep the pan under constant watch after adding milk.
Substitutions
- Use oat milk instead of dairy milk; avoid a hard boil.
- Use two strong black-tea bags instead of loose tea.
Storage
- Get perishable Masala chai into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Masala chai within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Masala chai to 74°C / 165°F, stirring or turning it for even heating. When Masala chai is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Crush spices ahead.
- Brew near serving time; reheated tea can taste bitter.
FAQ
Why is chai bitter?
Tea may have boiled too long. Reduce the tea simmer next time.
Can I omit sugar?
Yes. Sugar affects sweetness, not brewing.
Does it contain caffeine?
Black tea contains caffeine. This recipe does not calculate its amount.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
