Classic Masala Chai
From vibrant Indian markets to your kitchen.
- 2¾ cups milk
- 14 green cardamom pods lightly crushed, or ¾ teaspoon cardamom seeds, lightly crushed
- 1 piece fresh ginger 1½ inch, unpeeled, coarsely grated
- 1 cinnamon stick 3-inches
- 6 teaspoons strong loose leaf black tea or 6 tea bags
- ¼ cup pure maple syrup
In a medium saucepan over medium high heat, bring ginger, cinnamon, and 3½ cups water to a boil. Lower the heat to simmer for about 20 minutes or until liquid is reduced by one-third and fragrant.
Remove pan from heat, stir in tea and cardamom, and let steep for 5 minutes.
Return the pan to medium-high heat and stir in milk and maple syrup. Cook, keeping your eye on it, until mixture begins to foam up and boil, about 5 minutes. Immediately remove from heat and let sit 5 minutes. Strain chai through a fine-mesh sieve into a teapot or pitcher and serve.