Masala Chai Spiced Milk Tea

Lightly crush the green cardamom pods, whole cloves, and black peppercorns (if using) using a mortar and pestle or the back of a spoon. Grate or finely crush the fresh ginger. Set aside.

In a saucepan, combine 2 cups of water with the crushed spices and cinnamon stick. Bring the mixture to a rolling boil over medium-high heat.

Once the water is boiling vigorously, add the black tea leaves to the saucepan. Reduce the heat to medium-low and let it simmer gently for 2-3 minutes, allowing the spices to infuse into the water.

Pour in the 2 cups of whole milk and add sugar according to your preference. Stir everything well to combine the ingredients.

Increase the heat slightly and bring the mixture back to a gentle boil. As soon as it boils, reduce the heat to low and let it simmer for another 5-7 minutes, stirring occasionally. This crucial step allows the tea and spices to fully meld with the milk, creating a rich color and deep aroma.

Remove the saucepan from the heat. Carefully strain the Masala Chai through a fine-mesh sieve directly into individual serving cups or a teapot, discarding the used spices and tea leaves.

Serve your authentic Masala Chai immediately while it is piping hot. You can garnish with a pinch of ground cardamom if desired for an extra aromatic touch.