For a long time I was hesitant to post my chai recipe thinking people might disagree with how I'm making it or the ingredients I use. But then I had an epiphany and I realised, nobody actually knows how it should REALLY be! Everyone has just adapted it to their own taste and liking and use their favorite combination of herbs and spices.
This is my current go to masala chai recipe. I say 'current' because it evolves with time and my taste preferences. Let’s call it ‘Oat Milk Masala Chai: The OG’ and my next version could be the sequel. Ha! 😋
I'm using Oat Milk, because my tummy doesn't like when I have whole milk! 😭 But I promise you, this recipe with oat milk is no compromise! Infact, in my opinion, it is super tasty with that sweet and nutty oat milk goodness. Try this recipe with your choice of milk and I bet it will come out delicious!
Recipe
- Prep Time: 2 minutes
- Total Cook Time: 20 minutes
- Makes: 4 Cups
Ingredients
- 2 Cups Water
- 3 Tsp Tea (Loose Leaf Black Tea)
- To Taste (Recommended 2 Tsp each cup) Sugar
- 1 Cinnamon Stick (Dalchini)
- 4-5 Small Cardamom Pods Crushed (Elaichi)
- 1/2 Tsp Fennel Seeds (Saunf)
- 1/2 Tsp Carom Seeds (Ajwain)
- 1 Star Anise
- 2 Cloves
- 1-2 Tsp Fresh Ginger Grated/Crushed
- 3 Cups Milk of your choice
Steps
- Start by adding water to a pot. Turn on the heat to medium-to-high.
- To the pot add tea, sugar, cinnamon, crushed cardamom pods, fennel seeds, carom seeds, star anise, cloves and grated/crushed fresh ginger.
- Bring the pot to a boil and then boil for at least 5 minutes, by boiling it for long time, you will get better flavour. If you want to extract the flavour more, gently simmer for another 5-10 minutes or so.
- Then add your milk to the pot. Bring it to boil and gently simmer for at least 10 more minutes.
- Strain and serve with some rusk or any biscuits you like. Enjoy! 😊
