20 Min
NF
Masala Chai
There are many versions of masala chai, from a simple one powered with ginger or just cardamom, with a medley of spices or sometimes with the addition of herbs like lemongrass or mint. Here is the recipe for the masala chai we have been making for over a dozen years at Pondicheri, using our hand-ground Chai Masala – it is hands down our most popular hot beverage and despite traipsing India several times every year, we’ve never tasted a better chai.
There are many versions of masala chai, from a simple one powered with ginger or just cardamom, with a medley of spices or sometimes with the addition of herbs like lemongrass or mint. Here is the recipe for the masala chai we have been making for over a dozen years at Pondicheri, using our hand-ground Chai Masala – it is hands down our most popular hot beverage and despite traipsing India several times every year, we’ve never tasted a better chai.
Cook Time
20 Minutes
Serves
4
Directions
Step 1
Smash the ginger on the countertop using a rolling pin or in a mortar and pestle until it is small bit and pieces. This extracts the juices from the ginger most effectively.
Step 2
In a large stockpot over high heat, combine the water with ginger and chai masala and bring it to a boil. Lower the heat, cover, and simmer for 5 to 7 minutes.
Step 3
Add the milk and the mint and bring it to a boil. Immediately, add the tea bags and as soon as the mixture has come to a boil, turn it off, again cover it and let it rest for 5 minutes. The chai should be a golden-brown color. Using a fine metal strainer, strain and enjoy!
Notes & Variations
- To make your own chai masala, use a combination of crushed cardamom, cinnamon, cloves and black pepper.
- Whole cow’s milk is best for masala chai. If you must substitute, try using oat or cashew milk.
- PG tips is a brand that is commonly available at most Indian or Middle eastern stores. You could switch to another brand like Tetley or Lipton, however, we would suggest using 5 or 6 tea bags.
- The chai will keep in a thermos for up to 6 to 8 hours. Alternately, you could refrigerate it and bring it to a boil when ready to drink it.
Ingredients
Step 1
Smash the ginger on the countertop using a rolling pin or in a mortar and pestle until it is small bit and pieces. This extracts the juices from the ginger most effectively.
Step 2
In a large stockpot over high heat, combine the water with ginger and chai masala and bring it to a boil. Lower the heat, cover, and simmer for 5 to 7 minutes.
Step 3
Add the milk and the mint and bring it to a boil. Immediately, add the tea bags and as soon as the mixture has come to a boil, turn it off, again cover it and let it rest for 5 minutes. The chai should be a golden-brown color. Using a fine metal strainer, strain and enjoy!
Notes & Variations
- To make your own chai masala, use a combination of crushed cardamom, cinnamon, cloves and black pepper.
- Whole cow’s milk is best for masala chai. If you must substitute, try using oat or cashew milk.
- PG tips is a brand that is commonly available at most Indian or Middle eastern stores. You could switch to another brand like Tetley or Lipton, however, we would suggest using 5 or 6 tea bags.
- The chai will keep in a thermos for up to 6 to 8 hours. Alternately, you could refrigerate it and bring it to a boil when ready to drink it.
Tags:
20 Min
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.
Chai Masala
$12
A fragrant blend of cardamom, cinnamon, mace, clove and more to liven up a cup of tea.
Tags:
20 Min
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Chai Masala
$12
TEA TIME, ALL THE TIME.
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