Mustard Free Masala Chai
Warm, spiced, and deeply aromatic, this homemade chai is the kind of drink that makes you want to 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 ā a step that makes all the difference compared to a quick steep. Fresh ginger adds a gentle heat that builds beautifully once the milk goes in, creating that signature creamy, caramel-hued cup. For anyone navigating condiment or spice blend allergies, this recipe is wonderfully straightforward ā every ingredient is whole, fresh, or clearly labeled, so there's no guesswork about hidden additives. The technique of bringing the milk and tea to a gentle boil together is the traditional method, and it gives the chai a rounded, full-bodied flavor that bagged shortcuts simply can't match. Strain it into your favorite mug, adjust the sugar to your liking, and you've got a coffeehouse-quality drink made entirely on your own terms.
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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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