Masala Chai with Fresh Ginger
A bold, fragrant stovetop chai built on fresh ginger, crushed green cardamom and cloves, simmered with strong black tea and whole milk until creamy, spicy and warming.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Makes
- 2 mugs (about 1 cup / 240 ml each)
Steps
Before you start
- Use loose-leaf Assam or CTC (granulated) black tea if you can; it holds up to milk and spice better than delicate teas.
- Have a fine-mesh strainer and two warmed mugs ready before you start, because the final steps move quickly.
- Choose a saucepan at least 2 quarts (2 L) so the milk has room to rise without boiling over.
- Crush the spices right before simmering for the strongest aroma.
Crush the spices
- Place the cardamom pods, cloves, peppercorns and cinnamon pieces in a mortar and crush a few times, just until the cardamom pods split and the seeds are exposed.
- Don't grind to a powder, or the chai will be gritty and cloudy.
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Ready when: Pods are split open and smell strongly floral and warm.
Tip: No mortar? Put the spices on a board and press down with the flat side of a heavy knife.
Prep the ginger
- Scrub the ginger and coarsely grate 1 tablespoon (about 10 g), or slice it into thin coins.
- Grated ginger gives a sharper, spicier chai; coins give a gentler, rounder heat.
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Ready when: Ginger is grated into a moist, fibrous pile.
Tip: Freeze the ginger for 20 minutes first to make grating easier and less stringy.
Simmer water and spices
- Pour the 1 cup (240 ml) cold water into the saucepan and add the ginger and all crushed spices.
- Bring to a boil over medium-high heat, then reduce to medium-low and simmer, uncovered, for 3 minutes.
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Ready when: The water turns pale golden and the kitchen smells of ginger and cardamom.
Brew the tea
- Add the 2 teaspoons tea leaves and let them simmer gently for 1 minute, stirring once.
- The liquid should turn deep reddish-brown.
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Ready when: Liquid is dark reddish-brown and the leaves have unfurled.
Tip: Don't simmer the tea longer than 2 minutes before adding milk, or it turns bitter.
Add milk and sugar
- Pour in the 1 cup (240 ml) cold milk and add the 2 teaspoons sugar.
- Raise the heat to medium and stir to dissolve the sugar.
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Ready when: Sugar has dissolved and the liquid is a uniform light caramel color.
Bring to a rise
- Heat, stirring occasionally, until the surface foams and the chai rises toward the top of the pan, about 3 minutes.
- Immediately lower the heat to low, let it settle, then bring it up to rise once more.
- Repeat once or twice for a total of 2 to 3 minutes.
- Watch closely, as milk boils over fast.
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Ready when: Chai is a rich, creamy tan color with a foamy surface, smelling strongly of spice.
Tip: Stay at the stove; lift the pan off the heat the moment the foam climbs near the rim.
Strain and serve
- Pour the chai through a fine-mesh strainer into two warmed mugs, pressing the spices lightly with a spoon to extract the last of the flavor.
- Taste and stir in a little more sugar if you like.
- Serve hot.
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Ready when: Chai is hot, smooth and fragrant, with no tea leaves in the cup.
Tip: Serve right away; chai develops a skin and cools quickly.
Good to know
Tips
- Start with cold milk and cold water so flavors extract gradually and the milk is less likely to scorch.
- For stronger chai, add an extra ½ teaspoon of tea rather than simmering longer, which only brings bitterness.
- Adjust the ginger to taste: 2 teaspoons for mild, 2 tablespoons for a fiery, sinus-clearing cup.
- Scrape the bottom of the pan as you stir to prevent milk from sticking and burning.
Make ahead
Make a double batch of the spiced tea base (steps 1 to 4) and refrigerate strained for up to 2 days. Add milk and sugar and bring to a rise when ready to serve.
Storage & reheating
Best served immediately. Refrigerate leftover strained chai in a covered container for up to 2 days; reheat gently in a saucepan over medium-low heat or in the microwave in 30-second bursts until steaming. Not recommended for freezing, though chai can be frozen in ice cube trays for iced chai for up to 1 month.
Substitutions
- whole milk → unsweetened oat milk. Closest dairy-free match for creaminess; add it as in the recipe but watch for a slightly lower rise.
- fresh ginger → dried ground ginger. Use ¼ teaspoon; the flavor is warmer and less bright.
- granulated sugar or jaggery → honey or maple syrup. Stir in off the heat after straining, 1 to 2 teaspoons to taste.
- loose-leaf Assam or CTC black tea → 2 black tea bags. Use English breakfast or Assam bags and remove after 1 minute; the chai will be slightly lighter.