Name: Tulsi Masala Chai — Holy Basil and Spiced Milk Tea
Prep time: 180 s
Cook time: 420 s
Total time: 600 s
Yield: 2 small cups
Cuisine: Indian
Ingredients: 300 ml water; 200 ml whole milk; 6 g Assam CTC black tea; 6–8 fresh tulsi leaves (about 1 g); 8 g fresh ginger, sliced; 3 green cardamom pods, lightly crushed; 8 g sugar, optional

Ingredients

300 ml water

200 ml whole milk

6 g Assam CTC black tea

6–8 fresh tulsi leaves (about 1 g)

8 g fresh ginger, sliced

3 green cardamom pods, lightly crushed

8 g sugar, optional

Instructions

Prepare
Bring 300 ml water, 8 g ginger and 3 crushed cardamom pods to a boil, about 100°C / 212°F; simmer 3 minutes.
Brew
Add 6 g black tea and 6–8 clean holy basil leaves; simmer 2 minutes.
Finish
Add 200 ml milk and optional sugar. Let rise, lower heat and simmer gently 2 minutes.
Serve
Strain into two cups. Yield about 350–420 ml.

Brewing notes

Tea Type: Assam CTC black tea
Method: Stovetop milk chai
Tea Grams: 6
Water Ml: 300
Temperature: Water boil 100°C / 212°F; gentle milk simmer
Steep Seconds: 120
Infusions: 1
Tips: Use correctly identified fresh Ocimum tenuiflorum leaves. One cooked infusion; 6 g black tea per 300 ml water plus 200 ml milk. Research-based; awaiting hands-on test.

Notes

Use correctly identified fresh Ocimum tenuiflorum (tulsi) leaves. One cooked infusion: 6 g black tea per 300 ml water plus 200 ml milk.

Storage

Serve fresh. Refrigerate strained leftover milk tea promptly in a covered container and reheat gently.

Ingredients

Ingredients

Instructions

Prepare

Brew

Finish

Serve

Brewing notes

Notes

Storage

Ratings