Masala Chai

1. 1
   Crush the ginger and spices. Crush a small piece of ginger, then gently crush the cinnamon, cloves, black pepper, star anise and cardamom. They don't need to be powdered.
   ▶ Watch at 0:31
2. 2
   Boil the water with the spices. Heat 2 cups of water on high, add the ginger and spices, and bring to a boil.
   ▶ Watch at 0:59
3. 3
   Add the tea. Once bubbling, reduce to medium and add 2 tsp of tea. It bubbles up quickly, so lower the heat and let it bubble for just under a minute.
   ▶ Watch at 1:33
4. 4
   Add the milk. ½ cup for 2 cups of tea (about ¼ cup per cup of water).
   ▶ Watch at 1:47
5. 5
   Simmer 5–10 minutes. This is the most important part: it lets the tea and masala blend. Simmer longer if you have time.
   ▶ Watch at 2:06
6. 6
   Froth it. Pour from one pot to another from a height to create the froth, in true grandpa style.
   ▶ Watch at 2:27
7. 7
   Strain and serve. It tastes great without sugar, or add ½ tsp of honey or sugar for a chai-latte feel.
   ▶ Watch at 2:48

Tips from the video

💡 Extra tips, not in the video Bonus tips