Drinks
Masala Chai at Home
A daily chai with elaichi, dalchini, laung, kali mirch and sonth — the mix most Indian kitchens keep on the stove.
Pantry
- Water — 1 cup
- Milk — 1 cup
- Loose tea or tea bags — 2 tsp / 2 bags
- Sugar or jaggery — to taste
From our shop
Amounts in the plan are small. Add adds the same 250g pack we sell, so you can keep a jar at home.
Elaichi – Green Cardamom
For this recipe: 4 pods, lightly crushed
Shop pack 250g: ₹1882.0015% OFF₹1600.00
Dalchini – Cinnamon Sticks
For this recipe: 1 small stick
Shop pack 250g: ₹294.0015% OFF₹250.00
Laung – Cloves
For this recipe: 2 cloves
Shop pack 250g: ₹706.0015% OFF₹600.00
Kali Mirch – Black Pepper
For this recipe: 4 whole peppercorns
Shop pack 250g: ₹353.0015% OFF₹300.00
Sonth – Dry Ginger
For this recipe: a small pinch, crushed
Shop pack 250g: ₹235.0015% OFF₹200.00
Method
- Pour the water into a saucepan. Add crushed elaichi, dalchini, laung, kali mirch and sonth. Bring to a boil and simmer 3 minutes so the spices open up.
- Add tea and boil 1 minute. Pour in milk. Let it rise once, then lower the heat and simmer 2 more minutes.
- Sweeten, strain into cups, and serve hot. Crush the elaichi pods just before brewing — pre-ground chai masala goes flat faster.