½inchfresh ginger, thinly sliced or gratedor ⅛ teaspoon ground ginger
½teaspoonfennel seedsor ⅛ teaspoon fennel powder
1cinnamon stickor ¼ teaspoon ground cinnamon
4cardamom pods, peeled open or ⅛ teaspoon ground cardamom
4clovesor ⅛ teaspoon ground clove
Pinch ofground black pepper
Pinch ofsea salt
2teaspoonsloose black teaor 2 tea bags
2teaspoonscane sugarto taste
Boil water and spices: In a small saucepan over medium-high heat, combine water and ginger, cardamom, fennel, cloves, cinnamon, black pepper, and salt. Bring the water to a gentle boil. Simmer for 5 minutes to allow the water to infuse the flavors from the ingredients.
Add tea: Add the tea to the mixture and continue simmering the mixture for an additional 5 minutes.
Add milk and sweetener: Lower the heat to medium-low and add milk and sweetener. Simmer for 2-3 minutes more minutes and turn off the heat.
Strain and serve: Using a fine-mesh strainer, divide the chai into two cups. Serve immediately.
Use fresh spices: The spices bring this beverage to life so it’s key to be using spices you’ve purchased within the past year at most. Fresh is always better and will make the most flavorful result.
Use whole spices: Use whole spices instead of ground spices. And for added flavor, slightly crush them using a rolling pin before making chai.
Sweetener: Instead of using cane sugar, try using honey or maple syrup. While chai is traditionally pretty sweet, feel free to adjust accordingly or completely omit.
Milk: While masala chai has always been made using whole milk in India, you can use any dairy-free alternative. Oat milk and almond milk taste great!