Barley Free Masala Chai
There is something deeply comforting about a pot of spiced chai simmering on the stove, filling the kitchen with the warm scent of cardamom, cinnamon, and ginger. This version is built the traditional way ā whole spices simmered in water first, then layered with strong black tea and whole milk until everything melds into a rich, caramel-colored cup. The combination of crushed cardamom pods, cloves, black peppercorns, and fresh ginger creates a complexity that no powder blend can quite replicate. Whole milk gives the chai its signature creamy body, and a few minutes of gentle simmering at the end rounds out the flavor beautifully. For anyone navigating grain sensitivities, this recipe is naturally free of any grain-based ingredients ā every component is a spice, a dairy, or a tea leaf, so there is nothing hidden to worry about. Straining through a fine-mesh sieve at the end gives you a silky, clean pour with all the bold flavor and none of the grit. Adjust the sugar to your liking and settle in ā this is the kind of drink that makes a slow morning feel like a small luxury.
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Learn more āIngredients
4 servings
- 8 green cardamom pods, lightly crushed
- 1 cinnamon stick (about 3 inches)
- 4 whole cloves
- 6 black peppercorns
- 1 inch fresh ginger, thinly sliced
- 1 star anise (optional)
- 2 cups water
- 3 tsp loose-leaf black tea or 3 black tea bags (such as assam or darjeeling)
- 2 cups whole milk
- 2ā3 tbsp sugar, or to taste
Instructions
- 1
Combine the cardamom pods, cinnamon stick, cloves, peppercorns, ginger, and star anise (if using) in a medium saucepan with the water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes, until the water is fragrant and lightly tinted.
- 2
Add the black tea and simmer for 2 minutes, until the liquid is a deep amber-brown.
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