Traditional Masala Chai
Nothing replaces the aroma of chai simmering on the stove. This authentic method extracts the full depth of the spices and the strength of the tea leaves. The Indian secret: the silky texture obtained by raising and lowering the heat several times.
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Ingredients
- Black CTC tea (ideal) or loose-leaf Assam: 1.5 teaspoons
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Green cardamom pods (lightly crushed): 2
- Fresh ginger slices: 2
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Small cinnamon stick: 1
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Cloves: 2
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Black peppercorns: 2
- Water: 150ml
- Whole milk (or oat milk): 100ml
- Sugar: 1/2 teaspoon (adjust to taste)
Instructions
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1
The Spice Infusion — In a saucepan, pour the water and add all the spices (cardamom, ginger, cinnamon, pepper, cloves). Bring to a boil. Let it boil for 2 to 3 minutes until the water is fragrant and lightly coloured.
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2
The Tea — Add the black or CTC tea leaves. Let it boil for 1 more minute so the tea releases its strength and deep colour.
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3
The Milk and Sugar — Pour in the milk and add the sugar. Bring back to a boil.
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4
Indian-Style Cooking — Once the mixture starts to rise in the saucepan, lower the heat. Repeat (raise and lower the heat) two or three times: this is what gives chai its silky, unique texture.
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5
The Serving — Strain through a sieve directly into your cup.
Tips
☕ The perfect pairing: Masala chai pairs beautifully with butter shortbread, madeleines or financiers: the ultimate Franco-Indian match!
🌿 Caffeine-free variation: Replace the black tea with rooibos for a caffeine-free version, ideal for the evening. The spices stay the same.
💡 For a first try, reduce the tea to 1 tsp: you can dose stronger as you go. Traditional chai is sweeter than a French tea.
Spices used
Find the spices from this recipe in our shop.
Njallani Green Cardamom
Palakudi Green Cardamom
Whole Cloves
Ceylon Cinnamon Alba
Whole Malabar black pepper
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