Cashew Free Masala Chai

Total time20 min

Prep time5 min

Cook time15 min

4.6

(15)

There is something deeply comforting about a pot of chai simmering on the stove, filling the kitchen with the warm scent of cardamom, cinnamon, and ginger. This version is built the traditional way — whole spices cracked and coaxed into the water first, so every layer of flavor has time to bloom before the tea and milk ever enter the picture. The result is a rich, caramel-colored cup that tastes far more complex than the short ingredient list suggests. For anyone navigating tree nut allergies, chai can actually be one of the trickier café orders since flavored syrups and blended drinks often share equipment or contain hidden additives — making a homemade pot like this a genuinely stress-free pleasure. The whole milk gives it that silky, rounded body, and the final simmer pulls everything together into something that feels almost like a hug in a mug. Strain it into your favorite mugs, adjust the sugar to your liking, and enjoy it exactly the way you want it.

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Ingredients

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
2–3 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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