Walnut Free 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 is built from whole spices ā crushed cardamom pods, cloves, black peppercorns, a cinnamon stick, and fresh ginger ā simmered in water before the tea and milk ever touch the pan, which means every sip is layered and aromatic rather than flat or one-note. Assam or Darjeeling black tea gives the base a bold, malty backbone that holds up beautifully against the richness of whole milk. The technique of bringing the milk and tea to a gentle boil together is what transforms this from a simple steeped drink into something that tastes like it came from a proper chai wallah. Naturally free from tree nuts of any kind, this recipe relies entirely on pantry spices, tea, and dairy ā no hidden ingredients to second-guess. Sweeten it to your liking and strain it into your favorite mug for a cup that is warming, fragrant, and completely satisfying any time of day.
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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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