“A simpler chai tea recipe, from Etsy's Kitty Greenwald. She says: To use spices for infusions, cracking them releases their oils, but toasting isn’t necessary. Traditionally, masala chai has less milk. Feel free to add more milk or extra sweetener.”
READY IN:
15mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. With mortar and pestle, crush the cloves, cardamom pods and cinnamon.
  2. Place crushed spices in a small saucepan with the water, ginger and peppercorns and bring to a boil. Remove the pan from the heat, cover and let steep for 5 minutes.
  3. Add the milk and sugar to the pan and bring to a boil. Remove from the heat and add the tea. Let the tea steep, covered, for 3 minutes.
  4. To serve, strain chai into a warmed teapot or cups.

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