Though masala chai is more commonly made with just black tea, blogger and cookbook author Hetal Vasavada adds green tea to give a nice earthiness to her version of the drink. Sourcing the proper tea is important for the best results; look for Wagh Bhakri brand or Typhoo Tea at your local South Asian grocer or online. Simmering the dry tea in a small amount of water allows it to fully infuse the scalded milk, which has subtle caramel notes.

Hetal Vasavada
November 2020


Andria Lo

Recipe Summary

10 mins


Ingredient Checklist


Instructions Checklist
  • Combine 1/3 cup water, black tea, sugar, and green tea in a small saucepan, and bring to a boil over medium-high. Stir in cardamom, cloves, star anise, and ginger. Boil, stirring often, until water is almost completely evaporated, about 1 minute. Stir in milk.

  • Cook over medium-high, stirring occasionally, until milk boils and rises up sides of pan. Remove from heat just before it boils over. Let mixture completely shrink back down in pan, about 15 seconds.

  • Repeat step 2 twice. Pour mixture through a fine wire-mesh strainer evenly into 2 heatproof serving glasses; discard solids. Add additional sugar to taste. Serve hot.