How to make the perfect Masala Chai

Masala Chai. Do you love it? Do you make it? Do you buy it in tea bags or do you grab and go with a chai latte from your favourite coffee store? 

Making chai is a personal endeavour, from selecting the spices to how you choose to make it. A recipe for Masala Chai varies by geography, family and individual - making every cup of chai unique.

I was commissioned by Creative Nature Journal to submit a photo story.  I chose Masala Chai.

I wanted to capture the process of making chai, from the ingredients I selected for my personal recipe, to the tumblers I bought from my local Indian grocery store and the peace and contentment when I drink chai.

Chai seems so ubiquitous; every major coffee chain sells their ‘chai latte’, chai-flavored syrup and steamed milk. You can buy ready-made chai tea bags at any supermarket. I feel this detracts from the quiet moment we can take out of our day to make a cup of chai.

What’s the secret to creating the perfect Masala Chai?

There is no secret. Because there is no perfect blend, no perfect method. It’s simply down to personal preference.

I favour a blend with strong hints of ginger, black pepper, and cardamom.

Below is my way, feel free to experiment and create and enjoy your own personal (and perfect) Masala Chai. 

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How to make Masala Chai

Utensils 

Have the following to hand: a pestle and mortar, small saucepan, tea strainer.

Makes two cups

Ingredients

• ½ tsp black peppercorns 

• 5g ginger sliced 

• 4 cardamom pods 

• 2 cloves 

• A pinch of cinnamon quill 

• 400 ml water 

• 2 tsp black tea

• 50 ml milk

• Jaggery or sugar to sweeten

Select the dry spices and gently crush them in a pestle and mortar to release their natural oils. Tip the spices into a saucepan of water with the ginger.

Bring to a boil then spoon in the black tea. Reduce the heat to a simmer for 5 - 7 minutes. Pour in the milk and strain into waiting cups. Sweeten with jaggery or sugar.