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Masala Chai

Servings 2 liters


  • ½ teaspoon cardamom or 2 pods, crushed
  • 8 whole black peppercorns
  • 2 teaspoons fennel seeds crushed
  • 1 tablespoon ground cinnamon
  • 1- inch piece fresh ginger pounded (no need to peel)
  • 4 cups water
  • 3 tablespoons black tea leaves I use darjeeling
  • cup sugar or more to taste (feel free to sub with desired amount of maple syrup or omit sweetener)
  • 4 cups milk regular or non-dairy


  • Combine spices and water in a medium pot. Bring to a boil. Add tea leaves and sugar. Reduce heat to medium-low and simmer for 5 minutes.
  • Rest a fine mesh sieve atop a funnel over clean glass mason jars (or any jars available). Pour tea through sieve, filling jars halfway. Discard any remaining solids.
  • Top jars off with milk. Allow to cool completely before storing in the fridge. Chai may be enjoyed cold or warmed over low heat in a small pot on the stovetop.