Spiced Masala Chai with Ginger and Cardamom
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Cardamom, cinnamon, cloves, peppercorns and star anise are cracked and toasted, simmered with ginger and strong black tea, then boiled with milk and a little sugar and strained.
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Method
- 1
Crack the spices. Put the cardamom, cinnamon, cloves, peppercorns and star anise on a board and press down hard with the base of a heavy pan until coarsely cracked. Cracking opens the pods and releases their oils.
- 2
Toast. Tip the spices into the saucepan and toast over medium heat, stirring, for 1-2 minutes until fragrant.
- 3
Simmer with tea. Add the water and ginger, bring to the boil, then lower the heat and simmer for 5 minutes. Add the tea and simmer for 3 minutes more, until very dark.
- 4
Boil with milk. Pour in the milk and sugar, bring back to a lively boil and cook for 2 minutes, watching closely as milk tea boils over in seconds.
- 5
Strain and serve. Strain through the sieve into the jug, pressing on the tea leaves, and pour into 4 mugs.
Storage
Best fresh. Refrigerate leftovers, covered, for up to 2 days and reheat until steaming. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- heavy frying pan or rolling pin, for crushing
- medium saucepan
- fine sieve
- heatproof jug
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 85 kcal |
| Protein | 3.4 g |
| Carbohydrate | 10.8 g |
| of which sugars | 9.5 g |
| of which free sugars | 4.2 g |
| Fat | 3.4 g |
| of which saturates | 1.9 g |
| Fibre | 0.5 g |
| Salt | 0.12 g |
Protein per 100 kcal
4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
