Masala Chai

Masala chai is my absolute favorite drink, especially when the weather starts to get chilly. I like my chai spicy and minimally sweetened but I know that some people prefer a sweeter and less spicy chai. That's why I created this recipe, which can be adjusted to fit any spice and sweetness level. 

Depending on the strength of your spices and how much you crush them, this recipe can yield a very concentrated mix. I suggest following the recipe as-is and then adjusting with more water, milk or sweetener as needed. Depending on your tastes and spices, you may not need to dilute the chai at all.

I adapted this recipe from The Hathi Cooks How to Make [the best] Chai [ever] recipe. Please know that I am not Indian, so this adaptation is simply my take, as a Westerner, on a classic Indian drink.

Tell me what you think of the recipe in the comments and don’t forget to follow the sustainability tips below! 

Time: 45 minutes

Makes: About 1/2 a gallon of chai

Special Equipment: Mesh strainer

Ingredients

• 15 grams whole peppercorns

• 1 ginger root about 2-inches long and 1-inch thick 

• 7 grams whole green cardamom seeds (removed from their pods)

  •  You might have to go to a specialty spice shop to buy cardamom seeds that are already out of their pods, but this will save you the effort of removing the pods by hand.

• 7 grams cinnamon sticks (about 2 sticks)

• 1 gram whole cloves

• 2 tablespoons loose leaf black tea or about 5 black tea bags

• 5 cups water 

• 1-3 cups milk of choice

  •  Many vegan milks, like almond milk and cashew milk, split when added to hot drinks. Oat milk is a great option here because it does not tend to curdle. Cow’s milk is also a good option.

• about 2 tablespoons granulated sugar (more or less, to taste)

• Extra water, milk or sugar, to taste

Steps

1. Lightly crush peppercorns, cardamom and cloves in a mortar and pestle or spice grinder, or in a bag with a rolling pin or heavy pan. Cut the cinnamon sticks in half lengthwise, and cut ginger into slices about 1/4 of an inch thick. Place the spices, tea bags, and water in a large pot over medium-high heat. Bring to a boil. 

2. Once the mixture comes to a boil, lower heat to medium-low and add milk and sugar. Stir and let sit for about 10 minutes, until warmed through. (The longer it sits, the stronger the flavor will be.) Strain through a mesh strainer and serve warm, with more water, milk or sweetener if desired. Store in the fridge and reheat in the microwave or on the stove to serve. 

Sustainability Tips

• Cinnamon: Cinnamon is naturally a pretty sustainable crop, but if you're a real go-getter, buy fair trade or rainforest alliance certified cinnamon sticks. 

• Milk: Since cows contribute a lot to climate change, I like to use non-dairy milk in this recipe. Alternatively, you could buy cows milk from a B Corps (aka a company held to a really high environmental and social standard.)