Simple Cardamom Tea
A warm, aromatic cup of Indian-style tea infused with the gentle fragrance of crushed green cardamom. Milk, water, tea leaves, and cardamom simmer together to create a soothing, flavorful chai that's ready in just 10 minutes.
For 2 servings
- prep
Crush the cardamom pods.
Lightly crush 4 green cardamom pods using a mortar and pestle just until the pods crack open and release their seeds and aroma. Keep the husks — they add flavor too.
TIPDon't powder the cardamom — a gentle crack releases the oils without making the tea gritty. - boil · ~2 min
Boil water with crushed cardamom.
1.Pour 1.5 cups water into a medium saucepan.2.Add the crushed cardamom pods with husks.3.Bring to a rolling boil over medium-high heat and let bubble for 1 minute. - boil · ~2 min
Add tea leaves and sugar.
1.Add 2 teaspoons loose black tea leaves to the boiling water.2.Add 1 teaspoon sugar.3.Stir and let boil for 2 minutes until the water turns deep amber.TIPCTC tea leaves give the strongest color and body for chai. If using leaf tea, boil slightly longer. - boil · ~2 min
Pour in the milk and simmer.
1.Pour in 0.5 cup room-temperature milk.2.As the chai begins to rise, reduce heat to low and simmer gently for 2 minutes.3.Let it rise and settle twice for a deeper, richer flavor.TIPSimmering, not just boiling, is the secret to thick, kadak chai. The liquid should reduce slightly and darken. - serve
Strain and serve hot.
1.Remove the saucepan from heat.2.Place a tea strainer over a cup and pour the chai through it.3.Repeat for the second cup. Serve immediately.TIPPour the chai from one cup to another from a height to aerate and build a light foam on top — just like street-side chaiwallahs.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Gently crack cardamom pods, not crush them to powder, to release oils without grit.
- 2Use full-fat milk for a creamier, richer chai that doesn't curdle at high heat.
- 3Simmer the chai until it reduces slightly for a thick, kadak (strong) texture.
- 4Let the chai rise and settle twice after adding milk to deepen the flavor.
- 5Strain through a fine-mesh strainer to catch all husk and leaf particles.
- 6Pour chai from a height between cups to aerate and create a light foam.
Adapt it for your goals.
Sweetness-free
Omit the sugar entirely for an unsweetened chai, letting the natural sweetness of the milk and gentle spice shine — ideal for low-sugar diets.
vegan dairy freeVegan-dairy-free
Replace whole milk with full-fat oat or coconut milk for a creamy, dairy-free chai that still simmers well and doesn't split.
extra spicedExtra-spiced
Add a 1-inch piece of ginger (smashed) and a small cinnamon stick along with the cardamom for a warming, spiced masala chai.
stronger teaStronger-tea
Increase tea leaves to 3 teaspoons for a more robust, caffeine-heavy brew — perfect for mornings or a strong afternoon pick-me-up.
Why this is on our healthy list.
Digestive Aid from Cardamom
Cardamom is traditionally used to soothe digestion and reduce bloating, making this a comforting post-meal drink.
Natural Energy from Black Tea
Black tea provides a gentle caffeine lift along with antioxidants called theaflavins that support overall wellness.
Calcium from Whole Milk
Full-fat milk adds a natural source of calcium and vitamin D, supporting bone health in a daily cup of chai.
Frequently asked questions
Yes, but add just a tiny pinch (about 1/8 tsp) at the end of simmering, as ground cardamom can turn bitter if boiled too long.
