Masala chai isn’t just a drink – it’s a warm hug in a cup. Rich with spice, creamy with milk and sweetened just the way you like it, this Indian favourite is perfect for cosy afternoons.
Classic Masala Chai
Serves 4
15 min
What do I need?
- 4 green cardamom pods, lightly crushed
- 1 small cinnamon stick
- 4 whole cloves
- 2 black peppercorns (optional, for extra heat)
- 2.5 cm piece fresh ginger, thinly sliced
- 2 tbsp loose black tea leaves
- (preferably assam or darjeeling)
- 460 mL whole milk
- 2 tbsp JC’s Pure Australian Honey, to taste
How do I make it?
- Put the cardamom, cinnamon, cloves, peppercorns, ginger and 460 mL water in a medium saucepan. Bring to the boil over medium heat, then reduce to a simmer for 5–7 minutes to infuse the water with the spice flavours.
- Add the tea leaves and stir. Simmer for 2–3 minutes until the tea darkens and the aromas intensify.
- Pour in the milk and add honey. Stir gently and bring the mixture back to the boil – watch closely so it doesn’t boil over. Reduce the heat and simmer for another 2–3 minutes, letting the flavours meld together.
- Remove from heat and strain into cups using a fine mesh strainer. Discard the solids.
- Serve hot, ideally with a sweet or savoury snack for the full chai experience.
