- Ingredients:
- 1 cup Water
- 1 cup Milk (പാൽ)
- 2 tsp Loose Black Tea Leaves (Assam or Mamri CTC preferred)
- 1-inch piece Fresh Ginger (ഇഞ്ചി ചതച്ചത്)
- 2-3 Green Cardamom pods (ഏലയ്ക്ക ചതച്ചത്)
- 1 small piece Cinnamon stick (ചെറിയ കഷണം കറുവപ്പട്ട)
- 1-2 tsp Sugar (to taste)
The beauty of masala chai lies in its simplicity and the perfect harmony of its ingredients. The combination of fresh ginger, cardamom, and cinnamon creates a warming spice profile that complements the robust, malty character of black tea. The addition of whole milk gives the chai its signature creamy texture, while a touch of sweetness brings all the elements together. Unlike tea bags, using loose black tea leaves—especially Assam or Mamri CTC—ensures a full-bodied brew that can stand up to the powerful spices.
Begin by bringing water to a boil in a saucepan with the crushed ginger, cardamom, and cinnamon. Let it simmer for two minutes to allow the spices to release their essential oils and infuse the water with their warm, aromatic flavors. Add the black tea leaves and simmer for another minute or two until the water turns a deep, dark amber color. This step is crucial—the longer you boil the tea leaves, the stronger and more robust the brew becomes.
Pour in the whole milk and add sugar to your preference. Bring the mixture to a rolling boil, letting it rise to the top of the pan. Lower the heat and repeat this bubble-up process two to three times. This traditional technique, known as “boiling the chai,” helps develop a richer, creamier texture and ensures the flavors meld together seamlessly. Strain the chai directly into mugs using a fine-mesh tea strainer and serve immediately. The result is a perfectly balanced cup of masala chai—warming, invigorating, and deeply satisfying, just like the ones made in Indian households across the world.