MSG Free Masala Chai
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 entirely from whole spices, fresh ginger, real milk, and good loose-leaf tea ā nothing processed, nothing powdered, nothing that could sneak in unwanted additives. For anyone avoiding monosodium glutamate, that simplicity is a genuine relief, since so many packaged chai mixes and flavored syrups carry hidden flavor enhancers you'd never expect in a tea drink. The method here is all about layering: the spices bloom in simmering water first, the tea steeps into a deep amber, and then the milk rounds everything out into that signature caramel color. A slow simmer and a final strain through a fine-mesh strainer means every cup is silky, fragrant, and perfectly balanced. Adjust the sugar to your liking before serving ā this one is entirely yours to dial in.
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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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