Description

Masala Chai is a favorite in almost every household in India. This chai is packed with aromas and with the best plant-based milk I have tried.

Scale

Ingredients

Chai Masala Ingredients (large batch)

1/2 cup green cardamom pods
1/4 cup peppercorns
1/4 cup cloves
3 (3-inch) cinnamon sticks or 3 tsp cinnamon powder or 1 1/2 tsp allspice or you can add 2 tsp cinnamon + 1 tsp allspice
1 tsp nutmeg (optional- for extra spice / flavor variation)

Chai Ingredients (serves 2)

1 1/3 cup water
3 tsp loose tea (I use RedLabel)
1 cup oat milk
1/8 tsp/dash of chai masala (or) 3 green cardamom pods, 2 cloves, 1/2 inch cinnamon, 3-4 black peppercorn, a pinch of nutmeg
1 tsp fresh ginger grated (or adjust to taste)
sugar as per taste

Instructions

Grind all the spices for chai masala in a blender to a coarse powder. Store it in an airtight container for up to 6 months.
In a small saucepan at medium heat add water, tea leaves, chai masala blend, or crush spices using a mortar and pestle, sugar, and grated ginger. Bring to a boil.
Add oat milk and stir in. Boil for 6-7 mins
Strain the tea into a cup and enjoy!

Notes

The milk to water ratio depends on the type of milk (low-fat, fat-free, full fat, etc.) you are using and individual taste. I usually prefer either 1:1 or 1:1 1/3 (milk to water) ratio. If you like thicker tea, use 1:1 (milk to water) ratio and for a stronger chai; use 1: 1 1/2 (milk to water) ratio.

Adjust the chai masala to your taste. I started with a pinch of chai masala now I add half spoon of this mini coffee spoon which is similar to 1/8 tsp.

If you don’t have fresh ginger, you can also use ginger powder. But I like the taste and aroma of a fresh ginger