Chestnut Free Masala Chai
Warm, spiced, and deeply aromatic, this homemade masala chai is the kind of drink that turns an ordinary afternoon into something worth savoring. Whole spices ā cardamom, cinnamon, cloves, peppercorns, and fresh ginger ā are simmered together until the water blooms with fragrance, building a flavor base that no store-bought mix can really replicate. The black tea goes in next, deepening the color to a rich amber before the milk transforms everything into that signature creamy, caramel-toned cup. Watching it come to a gentle boil and catching it just before it bubbles over is one of those small, satisfying kitchen moments. Every ingredient here is straightforward and naturally free from tree nut concerns, so you can brew a full pot without scanning labels or second-guessing anything. Strain it into your favorite mug, adjust the sugar to your liking, and drink it while it's hot ā this is comfort in its purest form.
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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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