Masala Chai

1. 1
   prep · ~2 min

   Prepare the spices.

   1.Lightly crush the green cardamom pods with a mortar and pestle.

   2.Crush the black peppercorns slightly.

   3.Break the cinnamon stick into smaller pieces.

   TIPGently crushing releases the oils without turning it into powder.
2. 2
   simmer · ~7 min

   Simmer the spices in water.

   1.Pour 3 cups of water into a saucepan and set over high heat.

   2.Add crushed cardamom, cloves, peppercorns, cinnamon, and grated ginger.

   3.Bring to a rolling boil, then lower the heat and simmer for 5 minutes until the water becomes fragrant and slightly colored.

   TIPSimmer long enough for the spices to infuse deeply — this builds the base flavor.
3. 3
   boil · ~3 min

   Add tea leaves and milk.

   1.Add 4 teaspoons of tea leaves to the simmering spiced water.

   2.Pour in 1 cup of whole milk.

   3.Stir and bring to a boil over medium heat. Watch closely so it doesn't boil over.

   TIPCTC tea gives the bold, strong flavor that defines good masala chai.
4. 4
   simmer · ~4 min

   Simmer and let the tea develop color.

   1.Once the tea comes to a boil, lower the heat.

   2.Let it gently simmer for 3-4 minutes until the color deepens to a rich brown.

   3.Stir occasionally to prevent a skin from forming.

   TIPSimmering extracts the full body from the tea — don't skip this step.
5. 5
   mix · ~1 min

   Add sugar and strain.

   1.Add 4 teaspoons of sugar (or adjust to taste) and stir well until dissolved.

   2.Strain the hot chai through a fine-mesh strainer directly into cups or a teapot.
6. 6
   serve

   Serve the masala chai hot.

   TIPPour from a height to create a light froth — it aerates the chai and enhances the flavor.

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