Name: Masala Chai: Two-Cup Stovetop Method
Prep time: 180 s
Cook time: 540 s
Total time: 720 s
Yield: 2 small cups
Cuisine: Indian
Ingredients: 250 ml water; 250 ml whole milk; 6 g Assam CTC black tea; 10 g fresh ginger, thinly sliced; 4 green cardamom pods, lightly cracked; 1 piece cinnamon bark, 2–3 cm; 2 whole cloves; 8 g sugar

Ingredients

Tea and milk

250 ml water

250 ml whole milk

6 g Assam CTC black tea

Spices and optional sweetener

10 g fresh ginger, thinly sliced

4 green cardamom pods, lightly cracked

1 piece cinnamon bark, 2–3 cm

2 whole cloves

8 g sugar (optional)

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

Tea Type: Assam CTC black tea
Method: Stovetop water infusion, then milk simmer
Tea Grams: 6
Water Ml: 250
Temperature: 100°C / 212°F at water boil; gentle simmer after milk
Steep Seconds: 120
Infusions: 1
Tips: Simmer spices 3 min before adding tea; finish 2–3 min with 250 ml milk. Watch for boil-over.

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.

Masala Chai: Two-Cup Stovetop Method