Masala chai
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Masala chai

By Anna Glover

Blend black tea with cardamom, cinnamon, cloves, ginger and black peppercorns to make a cup of Indian-inspired chai – it’s sure to liven the senses

  • Prep:10 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 88
  • fat 2g
  • saturates 1g
  • carbs 15g
  • sugars 0g
  • fibre 0g
  • protein 3g
  • salt 0.11g

Ingredients

  • 200ml-250ml milk (dairy or other)
  • 1-2 tbsp sugar or syrup, like stevia, maple syrup, to taste
  • 3 green cardamom pods, bashed and husks removed
  • ½ cinnamon stick
  • 2 cloves
  • 3 black peppercorns
  • ½ tsp ground ginger
  • 2 tsp loose leaf black tea leaves, such as Assam

Method

  1. For the infusion, put the cardamom seeds in a pestle and mortar, along with the cinnamon, cloves and peppercorns, and bash to release the oils – you don't want to make a powder. Tip into a pan and stir in the ginger and black tea leaves.

  2. Pour in 400ml water and bring to a very gentle simmer over a low heat, to allow the tea to infuse before it starts to boil. Stir in the milk and sugar or syrup to taste, and remove from the heat. Leave to infuse for 2 mins before straining into mugs.

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