Citric Acid Free Masala Chai

Total time20 min

Prep time5 min

Cook time15 min

4.6

(15)

Warm, spiced, and deeply aromatic, this homemade chai is the kind of drink that makes you slow down and actually enjoy your morning. Whole spices like cardamom, cinnamon, cloves, and black pepper are simmered low and slow until the water turns fragrant and richly colored — no shortcuts, no concentrates, no mystery additives. For anyone navigating citric acid sensitivities, this recipe is a genuine win because every single ingredient is straightforward and naturally free of that additive, which hides in a surprising number of packaged teas and flavored drink mixes. Fresh ginger brings a gentle heat that plays beautifully against the sweetness of whole milk and sugar, while the optional star anise adds a subtle, almost floral depth. The technique of building the spice base first, then layering in tea and milk, gives you that café-style caramel color and a flavor that tastes like it took far more effort than it did. Straining everything through a fine-mesh sieve at the end means every sip is silky smooth, with none of the gritty bits. It's the kind of cup you'll want to make again the very next day.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!