Masala Chai

Masala chai is a milky, spiced Indian tea. It’s delicious on a cold, rainy autumn or winter’s day, and also as a warming drink for your flask when out in the hills.

A variety of spices can be used and the ratios are really down to personal preference, but the mainstays are usually cinnamon, cloves, ginger, cardamom and fennel or star anise.


Makes 4 cups

  • Almond/ rice/ soy milk – 2 cups
  • Water – 2 cups
  • 10 cardamom pods
  • 4 black peppercorns
  • 1 star anise
  • 1-2 cinnamon sticks
  • 2 cloves
  • 4 large slivers of fresh ginger
  • 1 bay leaf
  • 1 pinch of rose petals
  • 2 teabags
  • 1 teaspoon honey per serving – optional


  1. Add the milk, water and spices to a large saucepan
  2. Bring to a gentle simmer over a low heat
  3. Add the teabags and allow to infuse for a few minutes
  4. Strain the tea into mugs
  5. Add a small amount (teaspoon or less) of honey to sweeten
  6. If you use non-dairy milks such as almond or rice (which are naturally sweet) you don’t really need to add much, if any, sweetener



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