Fresh Ginger Masala Chai

While this spicy and milky South Asian black tea started as a popular street drink, today it’s made in many homes. This version highlights the bright, citrusy and fiery notes of fresh ginger. (We also have a recipe for chai flavored with dried ginger.) When you’re prepping the ginger, wash the peel well and leave it on; it’s only worth removing if the skin is dried and withered. Gently crushing the green cardamom and black pepper helps to release their flavors faster. This yields a spicy cup; for a milder version, barely crush the peppercorns or use half the ginger. Fresh ginger is acidic and can curdle milk between 140–158°, so the milk is added once the ginger and water are boiling to avoid getting chunky masala chai.

CTC teas are processed tea granules that produce a strong black tea which lacks nuance but can stand up to the strong spices in a typical masala chai. At Indian grocery stores or online, they’re sometimes labeled mamri tea. CTC tea has a lot of caffeine, so if you’re sensitive, you can use as little as 2 teaspoons. To make a single cup of chai, divide ingredient quantities by 4, then cook for 4 minutes with the water and 5 minutes with the milk in a small pot.