Gluten Free Masala Chai
Warm, spiced, and deeply aromatic, this homemade chai is the kind of drink that makes you want to curl up and slow down. Whole cardamom pods, cinnamon, cloves, black pepper, and fresh ginger simmer together until the water turns fragrant and richly tinted — that's where all the magic happens before a drop of tea or milk even enters the pot. The good news for anyone navigating gluten sensitivities is that this recipe is built entirely from whole spices, loose-leaf tea, milk, and sugar — nothing processed, nothing hidden, nothing to second-guess on a label. Store-bought spiced tea blends and chai concentrates can be surprisingly tricky, with flavorings or additives that aren't always clearly disclosed, so brewing from scratch like this puts you fully in control. Whole milk gives the finished cup a luscious, creamy body, and simmering everything together at the end pulls the flavors into one smooth, caramel-colored pour. Strain it into your favorite mug, adjust the sugar to your liking, and you've got a café-quality chai that's genuinely better than anything in a bottle.
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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.
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