Masala Chai

METHOD

STEP 1

Shake or stir the masala chai to ensure tea and spices are nicely mixed.

STEP 2

Add 500ml boiling water and the masala chai to a large saucepan. For particularly good, spicy chai, add in a few slices of ginger if you wish.

STEP 3

Bring to the boil, then let it simmer vigorously for 10 minutes.

STEP 4

For whole milk:— Add the sugar and milk to the pan and bring back to the boil. Reduce your chai by half, stirring occasionally, for around 10 minutes. (A skin will form, but this is strained off at the end.) Taste to see if the chai is to your liking; simmer a little more if you wish for a stronger flavour. Patience will be rewarded! Strain, discard the solids and serve.

For plant-based milks:— Add the sugar to the pan and boil for 5 minutes, stirring occasionally. Turn the heat down, add the milk and stir until warmed through. Remove from the heat and leave to sit for 5 minutes. Strain, discard the solids and serve. For an extra-nice texture, pulse with a hand blender after straining.

NOTES

*We recommend full-fat oat milk if you’re using plant-based milk.

This recipe will make two cups, plus a little extra to refill, and can easily be scaled up as you please. For each additional cup of chai you require, add an extra 1 tsp of masala chai, 200ml water, 200ml whole milk or 100ml plant-based milk, and 1 tsp of granulated white sugar. At step 4, boil for longer until reduced by half (this doesn't apply if you're using a plant-based milk).