Jaggery-Spiced Masala Chai
A comforting and aromatic Indian spiced tea, this Jaggery-Spiced Masala Chai uses the deep, caramel notes of jaggery to perfectly complement a robust blend of warming spices and strong black tea.
For 2 servings
Gather all your spices. Lightly crush the green cardamom pods, whole cloves, and black peppercorns using a mortar and pestle or the back of a spoon. Grate or finely crush the fresh ginger.
In a small saucepan, combine the water, crushed ginger, crushed cardamom, cinnamon stick, cloves, and black peppercorns. Bring the mixture to a rolling boil over medium-high heat.
Reduce the heat to medium-low and let the spices simmer in the water for 3-4 minutes. This allows the flavors to infuse deeply into the water, creating a strong spice base.
Add the black tea leaves to the simmering spice mixture. Continue to simmer for another 1-2 minutes, ensuring the tea has a chance to brew without becoming overly bitter.
Pour in the milk and increase the heat slightly. Bring the chai to a gentle boil, then immediately reduce the heat to low and let it simmer for 2-3 minutes. Watch carefully to prevent it from boiling over, allowing the milk to meld with the spiced tea.
Stir in the grated or powdered jaggery until it is completely dissolved. Taste and adjust the sweetness if desired, adding more jaggery a little at a time.
Remove the saucepan from the heat. Carefully strain the chai through a fine-mesh sieve directly into your serving mugs, discarding the spent spices and tea leaves.
Serve the Jaggery-Spiced Masala Chai immediately, hot and fragrant. Enjoy the comforting warmth and rich flavors.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use fresh, whole spices and crush them just before brewing for the most potent and aromatic chai. Pre-ground spices lose their potency quickly.
- 2Avoid over-boiling the milk, as this can alter its texture and sometimes lead to curdling, especially if using certain types of plant-based milks.
- 3For a stronger, more robust chai, you can simmer the tea and spices for an extra minute or two before adding milk, or use a slightly higher quantity of tea leaves.
- 4Adjust the amount of jaggery to your personal preference. Start with the recommended amount and add more in small increments until you reach your desired sweetness.
Adapt it for your goals.
Vegan/Dairy-Free
Substitute whole milk with a creamy plant-based alternative like oat milk, almond milk, or cashew milk. Ensure it's unsweetened to control the sugar content from jaggery.
Spicier KickSpicier Kick
For those who prefer more heat, add an extra black peppercorn or a tiny pinch of cayenne pepper along with the other spices during the initial simmer.
Iced Masala ChaiIced Masala Chai
Prepare the chai as directed, then let it cool completely. Strain, then chill in the refrigerator. Serve over ice with an optional garnish of a cinnamon stick.
Why this is on our healthy list.
Digestive Aid
Ginger and cardamom are known for their carminative properties, which can help soothe digestion and reduce bloating.
Rich in Antioxidants
Black tea and many of the spices like cinnamon and cloves are packed with antioxidants that combat oxidative stress in the body.
Natural Sweetener
Jaggery is an unrefined sugar that retains more minerals (like iron and magnesium) compared to white sugar, offering a slightly healthier sweetening option.
Frequently asked questions
A strong, granular black tea like Assam CTC (Crush, Tear, Curl) is ideal for masala chai as it provides a robust base that stands up well to the strong spices and milk. Darjeeling tea is generally too delicate.
