Shellfish Free Masala Chai
Warming, spiced, and deeply aromatic, this homemade masala chai is the kind of drink that turns an ordinary afternoon into something worth savoring. Whole spices ā cardamom, cinnamon, cloves, peppercorns, and ginger ā are simmered low and slow until the water is fragrant and alive before the tea ever hits the pot. That layering process is what separates a truly great chai from anything you'd get out of a packet or a coffee shop drive-through. The milk goes in last, transforming the deep amber brew into a silky, caramel-colored cup that's rich without being heavy. A fine-mesh strainer catches every last bit of spice, so each sip is smooth and clean all the way through. Naturally free from any seafood or ocean-derived ingredients, this recipe is built entirely from pantry staples and fresh aromatics ā no label-reading required. Adjust the sugar to your liking and drink it while it's hot; this one doesn't wait.
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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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