Vegetarian Masala Chai
There is something deeply comforting about a pot of chai simmering on the stove, filling the kitchen with the warm scent of cardamom, cinnamon, and ginger. This version builds its flavor the right way ā whole spices are simmered in water first, coaxing out every bit of their fragrance before the tea and milk ever touch the pan. The result is a deeply spiced, caramel-colored cup that tastes far more complex than the handful of ingredients would suggest. Whole milk gives the chai a rich, creamy body that balances the bold black tea and the gentle heat from the peppercorns and ginger. A touch of sugar rounds everything out, though you can dial it up or down entirely to your taste. It is the kind of drink that makes a slow morning feel intentional, or turns a rainy afternoon into something worth savoring.
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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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