If there’s anything we associate with fall, it’s the feeling of having a hot drink in our hands. (Queue the annual pumpkin spice latte craze that has lines wrapped around every Starbucks in America.) Over the past few years, one of my most steady autumn rituals has been making a big pot of masala chai at home from scratch. Not only does it make my house smell fantastic, but it’s the perfect drink to bring us into this season (and beyond, as it is still perfectly appropriate iced during the summer).
Native to India, masala chai (or chai masala) is a tea drink made with milk and spices. In the states, we often refer to it as “chai tea” which is a bit redundant since the word “chai” itself means tea. Chances are, you’ve had or seen a chai latte at just about any coffee or tea shop around. This is not that. While I would still never turn down a chai from a coffee shop, I almost always find that they are under flavored and watered-down for my liking. So I’ve spent some time settling on this recipe. It’s a bit spicier than what you’d get at a coffee shop or at a grocery store, but I (and just about anyone I’ve shared it with) think it’s delicious. If you enjoy chai already, then you should definitely give this a try!
Recipe
Makes approximately 7 cups (roughly 5 to 7 servings) | Cook Time: 30 minutes
Ingredients
2 inch (5cm) piece of fresh ginger, thinly sliced
2 cinnamon sticks
7 to 10 cardamom pods
7 to 10 whole cloves
2 to 3 star anise pods
2 teaspoons (8g) black peppercorns
6 teaspoons (8g) black tea (English Breakfast is what I use. Would personally stay away from Earl Grey (too overpowering) or Darjeeling (not strong enough)) If you don’t have loose leaf tea you can use 6 tea bags.
1/2 cup (110g) granulated or cane sugar (can replace with 1/3 cup maple syrup if needed)
2 (500mL) cups milk* (I use whole milk)
*A note on milk options. I’m all for non-dairy milk, so if you’re dairy free, please feel encouraged to stay that way. You can still make this. However, while I’ve trialed this recipe over the past couple years I’ve found that a lot of non-dairy milk will curdle in the process of heating. Not only that, but many of them end up more watery than I’d like and I guess I desire a creamier chai at the end. I do my best to avoid preservatives and usually opt for non-dairy milk brands like Malk or Elmhurst (this is just what’s available near me) and these have especially been terrible in the curdling department. I’ve had better luck with larger brands like Chobani, Oatly, or Planet Oat. Go for “extra creamy” or “barista” versions if possible.
Instructions
Step 1
Going one spice at a time, grind all whole spices in a mortar & pestle or a molcajete*. Add these to a pot and stir with 6 cups of water.
If you don’t have one you can grind the dry spices (excluding the ginger since it’s wet) in a spice grinder or a coffee grinder, but keep in mind that the end product should still be quite coarse. We’re not looking for a fine/sandy texture, more of something like loose leaf tea.
*If you don’t have one of these in your kitchen I would HIGHLY recommend investing in one. They are relatively inexpensive, I found mine at an antique store for about $20. They’re a very handy tool and often also add a nice variety of texture in your kitchen. Here’s a video from Jaime Oliver on how to use a mortar & pestle if you haven’t before.
Step 2
Let the mixture heat up on medium-high heat, for a total of 7-10 minutes to the point that everything gets to a simmer or a gentle boil.
Step 3
Take the pot off of the heat and add 6 teaspoons of loose leaf or bagged tea. Steep for 3-5 minutes and then remove tea. If you are using loose leaf tea, make sure you are using something that can be picked up out of the pot without using your hands.
Step 4
Add 1/2 cup granulated sugar and 2 cups milk and stir. Place back on heat at low-medium heat for about 5 minutes.
Step 5
Give everything one final stir and then strain the mixture over a fine mesh strainer. If you have a pour-over coffee pot that has a metal filter than this is a great apparatus to use for this step.
Step 6
Serve the final product directly into mugs while hot or let cool and store in mason jars or other large glass container. Can serve iced after being chilled. To reheat, place desired amount on low heat on stove or heat in a microwave safe container for 1-2 minutes.
If you don’t want to go through any of this trouble (which is certainly understandable) then I recommend getting a high quality pre-made chai mix like this one from Kolkata Chai Co. You can still have a great product without going through all of these steps.
Alright, that’s it for today. I’ll be back soon with the next installment of Let’s Chirp. For now, chai on.
Tenderly,
-Zach
