recipes from the escobosa kitchen

Masala Chai

There are a thousand and one variations of this tea and they are all worth trying.

source Countless generations of Indian wisdom
for about 44 people
  • 2 stick cinnamon
  • 6 cardamom pods, cracked
  • 6 cloves, whole
  • 0.5½ star anise pod (optional)
  • 8 black peppercorns, whole
  • 1 inch of ginger, peeled and thinly sliced
  • 4 cups water
  • 2 tablespoons loose black tea (PG Tips, if possible)
  • 2 tablespoons sugar (or honey)
  • 1 cup milk
  1. Place cinnamon, cardamom, cloves, star anise, ginger, peppercorns and water into a small pot and bring to a boil. Cover, reduce heat and simmer until water level has reduced by at least a quarter. [Note: For a spicier chai, simmer longer until water level is closer to half of the original but start with an extra cup of water.]
  2. Return pot to a boil. Remove from heat, add tea, cover and set aside to let steep for 3 to 5 minutes.
  3. Strain through a fine mesh sieve, discarding solids, then return liquid to the pot.
  4. Stir in sugar and milk and heat over low heat for 1 minute.
  5. Pour into cups and serve.
  6. Note: More ginger and more peppercorns will make it hotter. More cardamom and star anise will give it a stronger licorice taste.