At a glance
You're about to create a fragrant, warming Indian Masala Chai that fills your kitchen with incredible aromas. The key is gently crushing the whole spices to release their flavour, simmering them with ginger, then steeping black tea before finishing with milk – the special touch is bringing the chai to a boil three times for that perfectly creamy texture.
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Crush the spices
Get out a mortar and pestle and add the cardamom, cloves, star anise, pepper and a piece of cinnamon. Crush the spices only lightly to release their aroma - there's no need to grind them to a powder, just break them up a bit so the tea gets its proper punch.
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Simmer the base with ginger
Pour water into a small pot, add slices of fresh ginger and the crushed spices. Bring everything to a gentle boil and let it simmer softly for 5 to 10 minutes, until the water is beautifully fragrant.
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Steep the black tea
Take the pot off the heat and let it cool slightly so the tea doesn't turn bitter. Then add the loose black tea and let it steep for 5 minutes. This creates a strong, well-balanced base for your drink.
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