Masala Chai

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Gather and Prep

   First, gather all your tools: a saucepan, mortar and pestle, measuring cups and spoons, a small sieve, and two mugs. Peel the 1-inch piece of ginger using a small spoon or knife. Place the peeled ginger and 3 green cardamom pods into the mortar and pestle.

2. 02

   Crush Aromatics

   Using the pestle, gently but firmly crush the ginger and cardamom pods. You want the ginger to be pulpy and the cardamom pods to be split open with the seeds exposed, but not completely powdered. This will release their lovely aromas.

3. 03

   Boil Water and Aromatics

   Pour 1 cup (240ml) of water into the saucepan. Add the crushed ginger and cardamom to the water. Place the saucepan on your stove and turn the flame to high. Bring the water to a rolling boil, which means you will see lots of big bubbles forming rapidly – this should take about 2-3 minutes.

4. 04

   Add Tea Leaves and Sugar

   Once the water is boiling, reduce the flame to medium. Add 2 teaspoons of black tea leaves and 2 tablespoons of sugar to the saucepan. Stir gently with a spoon to mix everything. The water will start to turn a light brown color.

5. 05

   Simmer Tea Base

   Let the tea leaves and sugar simmer in the water for 1 minute on medium flame. You'll notice the color of the water deepening to a darker brown, and a fragrant tea smell will start to fill your kitchen. Keep an eye on it to prevent it from boiling over.

6. 06

   Pour in Milk

   Carefully pour 1 cup (240ml) of milk into the saucepan. The mixture will change color to a creamy light brown. Increase the flame to medium-high again, but watch it very closely.

7. 07

   Bring to a Boil and Simmer

   Bring the chai mixture to a gentle boil, where you see small bubbles forming around the edges and the liquid starts to rise. Immediately reduce the flame to low to prevent it from overflowing. Let it simmer gently for 3 minutes, stirring occasionally. The chai will become a richer, deeper brown color and smell wonderfully spicy and sweet.

8. 08

   Strain and Serve

   After 3 minutes of simmering, turn off the flame. Place the small sieve over one of your mugs. Carefully pour the chai through the sieve into the mug, holding the sieve steady. Repeat for the second mug. Discard the strained ginger, cardamom, and tea leaves. Serve your hot Masala Chai immediately.