Chef notes
Growing up, the warmest welcome I got when visiting family or friends was a hot cup of chai. This tradition is even more significant at Diwali. The ritual of sharing a hot beverage goes far beyond India and is practiced around the globe. I always feel better after a cup of chai. The classic masala chai is made with loose-leaf black tea, steeped with spices and milk. My mom has been making the same chai recipe in the same steel saucepan for decades. She's not alone in her lifelong devotion to a single saucepan. As it turns out, most Indian families have their own trusty saucepan for making chai, and the recipe remains unchanged for decades and passed down through generations. That saucepan epitomizes nostalgia.
Technique tip: Spices should be toasted slowly over low heat and cooled completely before grinding.
Swap option: Pre-made chai masala.
Special equipment: Strainer, spice grinder or mortar pestle.
Ingredients
- 20 green cardamom pods
- 1 tablespoon fennel seeds
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon cloves
- 1 (1½-inch) cinnamon stick
- 1 tablespoon ground ginger
- 1/4 teaspoon grated nutmeg
- 2 cups plain oat milk
- 2 teaspoons Indian loose-leaf chai or black tea
- 1/2 teaspoon masala (recipe above)
- 1 tablespoon sugar, or to taste
Preparation
For the masala:
Heat a dry 8-inch skillet on medium-low heat and toast the cardamom, fennel, black peppercorns, cloves and cinnamon stick for 10 minutes, stirring occasionally, until aromatic.
Cool for a few minutes, then transfer the spice mix to a spice grinder and grind to a fine powder. Add the ginger and nutmeg. Store the masala in an airtight container in a dry, cool place for up to 1 month.
For the chai:
Combine the oat milk with 2 cups water in a medium saucepan and add the loose tea and masala. Bring to a rolling boil over high heat, then reduce the heat to a simmer.
Stir in the sugar and simmer to steep for 5 minutes. Bring to a boil again and then immediately remove from the heat. Strain the masala chai and enjoy.
