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

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Andria Lo

Recipe Summary

total:
10 mins
Yield:
2
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.