Classic Masala Chai
Add ½ tsp Estate Chai Masala to the boiling water at the same time as the tea leaves. It remains in the saucepan during brewing and is removed naturally when the chai is strained.
Ingredients
Ingredients
- Water — 1 cup / 240 ml
- Full-fat milk — 1 cup / 240 ml
- Black tea leaves — 2½ tsp / about 5 g
- Estate Chai Masala — ½ tsp / about 1.5–2 g
- Sugar — 2–3 tsp, or to taste
Cooking Instructions
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1Add water to a small saucepan and bring to a boil.
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2Add tea leaves and Estate Chai Masala.
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3Simmer for 1 minute so the spices begin infusing.
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4Add milk and sugar.
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5Bring the chai up to a strong boil, watching carefully so it does not overflow.
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6Reduce the heat and simmer for 2–3 minutes.
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7For a stronger cup, allow the tea to rise once more before reducing the heat.
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8Strain immediately into two cups and serve hot.
Do not boil the tea leaves for an extended period before adding milk. Over-extracted tea can become harsh and mask the aromatic character of the masala.
🍽️ Perfect Serving Pairings
My Take On Classic Masala Chai
This is the everyday benchmark recipe for Estate Chai Masala: robust black tea, milk, sugar and a measured amount of warming spice. The blend brings cinnamon, dry ginger, cardamom, cloves, pepper, fennel, nutmeg, mace and star anise, so no extra whole spices are necessary.
The Secret: Do not boil the tea leaves for an extended period before adding milk. Over-extracted tea can become harsh and mask the aromatic character of the masala.