Turmeric Free Masala Chai
Masala chai is one of those drinks that fills the whole kitchen with warmth the moment it hits the stove ā cardamom, cinnamon, cloves, ginger, and black pepper simmering together into something that smells almost impossibly good. Many spiced tea blends and chai powders on the market sneak in turmeric for color or wellness appeal, which makes this from-scratch version such a relief to have in your back pocket. Every ingredient here is straightforward and easy to verify, so you know exactly what's going into your cup. The method is simple but intentional: the whole spices get a proper simmer in water first, coaxing out their oils before the tea and milk ever join the party. Whole milk gives the finished chai that creamy, caramel-colored body that makes it feel like a real treat rather than a quick shortcut. A fine-mesh strainer at the end pulls everything together into a silky, deeply fragrant mug that's sweet, spiced, and completely satisfying. It's the kind of recipe you'll make once and then find yourself reaching for on every cold morning after.
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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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