Masala Chai Recipe Made From Scratch
Masala chai sounds fancy, doesn’t it? Well it’s not. In fact you can easily make it from scratch because the recipe is nothing more than a cup of tea brewed in water that you simmer with a few sweet spices. Brightened with fresh ginger and finished with honey and milk, this scratch recipe for masala chai is tea luxury. And you do not need to buy a ready made mix. No wonder so many households in India sip it for breakfast alongside idli (check out my idli recipe here), sambar and chutney.
Steeping In Sweetness
Basically, you simmer cardamom, cinnamon, peppercorns, cloves and ginger in water. Their warm flavours steep out, making the water tasty enough to drink as is. Once the spices and ginger release their flavours, you add tea. Any black tea will do, whether in a bag or loose. It doesn’t have to be fancy tea, everyday orange pekoe works great.
Once you steep the tea in the spicy water (the ideal time is four minutes)—with a lid on—add milk and honey according to your taste. In fact, adjust the whole recipe according to your taste. The recipe down below is just how I make it. Some households only use ginger and cardamom. I added the cinnamon, peppercorns and clove because they are used in other circles and they give the best flavour.
Honey and milk are typical in masala chai but again the amounts vary as much as one takes their coffee. If the option permits, the tea base can be made and anyone can add milk and honey as per their preference.
Whether you stick with simple masala chai or elevate the recipe to a barista grade latte (check out the video for how to do that!) you will love how easy it is to make this warm and cozy beverage that’s great any time of day.
Masala Chai
Ingredients
- 1 1/2 cups water
- 2 teaspoons fresh ginger, finely chopped
- 1 inch cinnamon stick
- 3 green cardamoms, cracked
- 3 black peppercorns
- 1 clove
- 1 teabag, orange pekoe or any black tea
- 1 tablespoon honey
- 2-4 tablespoons milk
Instructions
- In a saucepan combine water, ginger and spices. Bring to a boil. Lower heat and cover, then simmer 5 minutes or a little longer for spicier chai.
- Remove from heat and add teabag. Cover and steep 4 minutes.
- Add honey and milk. Stir well. Strain chai into a serving vessel and enjoy.