Nitrate & Nitrite Free Masala Chai
Warming, aromatic, and deeply satisfying, this spiced milk tea is built entirely from whole spices, fresh ginger, real tea leaves, and milk ā nothing processed, nothing cured, nothing you'd need to second-guess on a label. That matters more than you might think, since many packaged chai blends and flavored syrups can sneak in additives you'd rather avoid. Here, everything goes straight from your spice drawer into the pot. Simmering the cardamom, cinnamon, cloves, peppercorns, and ginger in water first coaxes out their essential oils before the tea and milk ever join the party, which is what gives this cup its layered, complex flavor rather than a flat, one-note sweetness. The milk gets stirred in at the end and brought to a gentle boil, turning the whole pot a gorgeous caramel color that looks as good as it tastes. A quick strain into your favorite mug and a small adjustment of sugar is all that stands between you and something genuinely special. Whether you're making it for a quiet morning or sharing it with guests, this is the kind of recipe that earns a permanent spot in your rotation.
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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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