Citrus Free Masala Chai

Warm, spiced, and deeply aromatic, this homemade chai is the kind of drink that turns an ordinary afternoon into something worth savoring. Whole spices like cardamom, cinnamon, cloves, and black pepper are simmered low and slow until the water is fragrant and richly tinted — no shortcuts, just real depth of flavor. Fresh ginger adds a gentle heat that builds beautifully once the milk goes in, and the result is a smooth, caramel-colored cup that tastes far more complex than the ingredient list suggests. For anyone navigating citrus sensitivities, this recipe is naturally a safe choice — every ingredient here is straightforward, with no citrus peel, juice, or zest hiding anywhere in the process. Loose-leaf Assam or Darjeeling brings a bold, malty backbone that holds its own against the spices without getting lost. A final strain through a fine-mesh sieve gives you a silky, clean pour every single time. Adjust the sugar to your liking and settle in — this one is a keeper.

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