Masala Chai
A creamy, fragrant spiced tea balanced with fresh ginger and warming peppercorns.
Why This Recipe Works
Boiling the tea directly on the stovetop is the essential technique for extracting the full depth of flavor from both the whole spices and the tea leaves. This version uses oat milk for a rich, creamy texture that rivals traditional dairy versions without being overly spicy.
Instructions
Gently crush the cinnamon, peppercorns, cardamom pods, and fennel seeds using a mortar and pestle.
Combine the water and sugar in a medium saucepan and bring to a simmer. Add the ginger and crushed spices, then reduce the heat and simmer for about 5 minutes until the liquid is caramel-colored and highly fragrant.
Stir in the tea leaves and continue to simmer for 3 minutes to allow the infusion to steep and the color to deepen.
Pour in the oat milk and increase the heat to medium-high. Lift a ladleful of the tea and pour it back into the pot from a height several times—this aerates the liquid to enhance the flavor and create a lighter texture.
Allow the tea to boil up to the brim of the pot for 2 to 3 minutes, watching closely to ensure it doesn't overflow. Remove from the heat, then return to the flame and boil once more to the brim for about 30 seconds before straining into mugs.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 2 days.
What substitutions can I make?
- CTC black tea: 1.5 tbsp loose-leaf black tea
