Meal Prep · Indian
Masala Chai
Warm your soul with this aromatic and invigorating traditional Indian spiced tea.
Ingredients
Tap to check offMethod
Step-by-step- In a small saucepan, combine water, crushed cardamom pods, sliced ginger, cloves, cinnamon stick, and peppercorns (if using). Bring to a boil over medium-high heat.
- Reduce heat to low and simmer the spices for 5-7 minutes, allowing the flavors to infuse deeply into the water.
- Add the black tea leaves to the simmering spice mixture. Increase heat slightly and bring it back to a gentle boil.
- Pour in the milk and add the sugar. Stir well. Bring the chai to a rolling boil, then immediately reduce heat to prevent overflowing. Let it simmer for another 2-3 minutes, stirring occasionally, until it reaches your desired strength and color.
- Remove the saucepan from heat. Strain the chai through a fine-mesh sieve into individual cups, discarding the solids.
- Serve hot and enjoy your homemade Masala Chai!
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 150-200 kcal |
| Protein | 4-6 g |
| Carbohydrates | 25-35 g |
| Fat | 5-8 g |
Storage & Freezer Guide
Make it last Refrigerator 2-3 days
Store leftover strained chai in an airtight container in the refrigerator. It may separate slightly, but stirring will recombine it.
Freezer Not recommended
Freezing prepared chai is not recommended as milk can separate and alter the texture upon thawing.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over low heat until warm, stirring frequently to prevent scorching. Alternatively, microwave in short intervals, stirring in between.
Chef’s Corner
- For a stronger ginger flavor, grate the ginger instead of slicing it. You can also lightly crush all the whole spices in a mortar and pestle for a more intense aroma.
- Adjust the amount of sugar and milk to your personal preference. For a richer chai, use full-fat milk.
- Experiment with different types of black tea. Assam tea provides a robust base, while Darjeeling offers a lighter, more floral note.
- For an extra frothy chai, vigorously whisk it for a minute or two after straining, or use a hand frother.
