Dried Ginger Masala Chai

south asian indian spice ginger tea drink drinks hot drink non-alcoholic milk/cream cardamom asian

Leena Trivedi-Grenier

4 servings

Source

Ingredients

32 green cardamom pods, coarsely crushed in a mortar and pestle

1 tsp. ground ginger

1 tsp. whole black peppercorn, coarsely crushed in a mortar and pestle

2 Tbsp. CTC Assam tea (such as Red Label, Tea India, 24 Mantra Organic, or Wagh Bakri)

3 cups milk, dairy or plant-based

4 tsp. granulated sugar or jaggery, divided, or to taste.

Method

To a 5-qt pot, add 3 cups water, cardamom pods and seeds, ginger, and pepper and bring to a rolling boil over high heat. Then add tea and boil for 4–5 minutes until the water looks darker.

Add milk and let boil until the foam almost overflows the pot. (Not all plant-based milk will rise when it boils. If yours doesn’t, keep it at a rolling boil for 30 seconds before continuing with the recipe.) Place a wooden spoon across the pot to avoid bubbling over, and lower heat briefly. When foam has settled, return to medium heat, continuing to boil for a total of 10 minutes from the time that milk was added, until the liquid has reduced by ⅓ and has a deep tan color. If the foam continues to rise, lower heat slightly.

Remove from heat. Using a strainer, strain tea into 4 teacups. (For a frothy chai, pour the chai from one cup to another a few times until bubbles form.) Add about 1 tsp. sugar (or more to taste) per cup, and serve immediately.

Swap or add in one or all of these spices to make a different cup of chai: 2 tsp. dried mint, 8 cloves (coarsely crushed), one 4-inch cinnamon stick (crushed into smaller pieces).