Masala Chai widenly known as Chai tea; originating in India, is a cultural emblem with roots deeply embedded in daily life. This aromatic blend of black tea, cardamom, cinnamon, ginger, cloves, and pepper has transcended borders, becoming a global phenomenon. Traditionally prepared by boiling the spices with tea leaves in milk and water, chai is a comforting ritual that fosters connection. As it permeates cafes worldwide, chai adapts, with Western iterations like chai lattes. In each sip, we taste not just a blend of flavours but a journey through centuries, embracing the communal essence and cultural richness that define the art of chai. Beyond its delightful taste, chai embodies a sense of community and shared moments, making it more than just a beverage—it's a tapestry of tradition and connection that unites tea enthusiasts across the globe.
- 2 cups water
- 2 cups milk (we use cashew)
- 2 tablespoons of loose english breakfast tea
- 4 green cardamom pods, crushed
- 1 cinnamon stick or 1 tsp ground cinnamon
- 1-inch fresh ginger, sliced or 1/2 tsp ground ginger
- 4 cloves
- 4 black peppercorns
- 2 tablespoons demerara sugar or agave syrup (adjust to taste)
- Optional: a pinch of nutmeg or a dash of vanilla extract
Boil the water with crushed cardamom pods, cinnamon, ginger, cloves, and black peppercorns in a saucepan. Bring to a boil, then reduce heat and let it simmer for 5 minutes to infuse the spices.
Add loose tea leaves to the simmering spice-infused water. Let it steep for 3-5 minutes.
Pour in milk and stir well. Simmer for an additional 5 minutes, allowing flavours to meld and the mixture to heat through.
Sweeten to taste with sugar or agave, adjusting sweetness to your liking. Optionally, add a pinch of nutmeg or a dash of vanilla extract for extra flavour.
Strain out loose tea leaves and spices.
Pour into mugs or glasses and optionally garnish with a sprinkle of cinnamon or a dollop of frothed milk.
Enjoy your homemade spiced Masala Chia, perfect for cozy autumn mornings or as an evening treat.