Equipment
Ingredients
Liquids
- 250 ml water, cold
- 250 ml whole milk, cold
Aromatics and Tea
- 10 g fresh ginger, sliced
- green cardamom pods
- 2 g cinnamon stick, broken into smaller pieces
- 10 g loose black tea leaves
- 15 g granulated sugar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 133 kcal
- Protein
- 5 g
- Carbohydrates
- 19 g
- Fat
- 4 g
- Fiber
- 1 g
- Sugar
- 14 g
- Sodium
- 60 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 13 mg
- Potassium
- 225 mg
- Calcium
- 181 mg
- Iron
- 1.1 mg
- Magnesium
- 21 mg
- Phosphorus
- 125 mg
- Zinc
- 0.6 mg
- Vitamin A
- 58 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 1.6 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.22 mg
- Niacin
- 0.2 mg
- Folate
- 7 mcg
- Water
- 239 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the sliced fresh ginger, green cardamom pods, and cinnamon pieces into a mortar and pestle. Crush them firmly to crack the pods and release the aromatic oils from the ginger.
In a small saucepan, combine the cold water and the crushed spices. Place over medium-high heat and bring to a rolling boil, reaching roughly 100 degrees Celsius or 212 degrees Fahrenheit.
Once boiling, reduce the heat to medium-low. Add the loose black tea leaves and simmer gently to extract the robust flavor and deep amber color.
Pour in the whole milk and add the sugar. Increase the heat slightly to medium and bring the mixture back up to a frothy boil, keeping a close eye on the pot so the milk does not spill over.
Remove the saucepan from the heat immediately as the foam reaches the top. Pour the hot liquid through a fine mesh strainer directly into two mugs to catch the tea leaves and whole spices. Serve hot.
Chef's Notes
- Using CTC (Crush, Tear, Curl) Assam black tea is highly recommended, as it provides the authentic, robust backbone necessary to stand up to the spices and whole milk.
- Always crush whole spices right before brewing rather than relying on pre-ground powders, as the essential oils and volatile flavor compounds dissipate quickly once ground.
- The technique of pulling the chai, which involves ladling the hot liquid high above the pot and pouring it back in, helps cool the tea slightly while creating a delightful frothy texture.
Storage
Refrigerator: 2 days — Store in an airtight container. Reheat gently on the stove without bringing to a rapid boil to prevent a skin from forming.
Reheating: Warm in a saucepan over medium-low heat until steaming.
Troubleshooting
Chai is excessively bitter
Cause: Tea leaves were boiled aggressively for too long, extracting harsh tannins.
Fix: Stir in a splash of extra milk and a pinch more sugar to balance the bitterness.
Prevention: Only simmer the tea leaves briefly over low heat before adding the milk.
Milk curdles and separates upon boiling
Cause: The milk was nearing expiration or the ginger was highly acidic and added to the milk before boiling the water.
Fix: Cannot be fixed.
Prevention: Ensure milk is fresh and always boil the ginger in the water first before introducing the milk.
Cultural Context
Masala chai is an integral pillar of daily life and hospitality in India, historically evolving from ancient Ayurvedic spice decoctions called kadha. The integration of black tea leaves and milk became widespread during the British colonial era, transforming the medicinal brew into the beloved, sweet, and milky spiced beverage enjoyed globally today.
