Masala Chai: Two-Cup Stovetop Method
A measured stovetop milk tea with black CTC tea, ginger, cardamom, cinnamon and cloves.
By Krishna Sahani
No ratings yet · Be the first
Equipment: Deep small saucepan
Fine mesh strainer
Spoon
Two heat-safe cups
Ingredients
Tea and milk
Spices and optional sweetener
Instructions
-
Infuse spices
Lightly crack cardamom. Bring 250 ml water, ginger, cardamom, cinnamon and cloves to a boil; simmer uncovered for 3 minutes. -
Cook the tea
Add 6 g Assam CTC black tea and simmer for 2 minutes, until the liquor darkens. -
Add milk
Add 250 ml milk and optional sugar. Let the mixture rise, lower heat immediately, then simmer gently for 2–3 minutes, stirring. Do not leave the milk unattended. -
Strain and serve
Turn off the heat and strain into two small heat-safe cups. Expect about 350–420 ml total, depending on evaporation.
Brewing notes
Notes
Start water at 100°C / 212°F, then use a gentle simmer. Tea-only cook 2 minutes; milk finish 2–3 minutes. One cooked infusion. Tea-to-water stage: 6 g per 250 ml, with 250 ml milk added later. Yield varies with evaporation.
Storage
Serve fresh. Strain and refrigerate leftover milk tea within 2 hours, or 1 hour above 32°C / 90°F; reheat gently.