Warm, spiced, and deeply aromatic, this homemade masala chai is the kind of drink that turns an ordinary afternoon into something worth savoring. Whole spices — cardamom, cinnamon, cloves, peppercorn, and fresh ginger — are simmered together until the water is fragrant and richly tinted before the tea even hits the pot. That layering process is what separates a truly complex cup from anything you'd get out of a packet or a coffee shop drive-through. The milk goes in last, transforming the brew into a creamy, caramel-colored drink with a gentle heat that builds beautifully with every sip. For anyone navigating grain sensitivities, this recipe is naturally a safe choice — every single ingredient is a whole spice, a dairy staple, or a classic black tea, with zero grain-based fillers or flavorings to worry about. Adjust the sugar to your liking and strain it right into your favorite mug for a finish that's smooth, warming, and completely satisfying.
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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.
Add the black tea and simmer for 2 minutes, until the liquid is a deep amber-brown.
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