How to Make Authentic Masala Chai

This masala chai recipe comes from Nabila Munawar, who learned it at home. Her father's rule: always drink it sitting down. He says that's the whole point. You should spend as much time drinking it as making it.

There are many ways to make chai. This is the more straightforward version. As Nabila puts it: "I'd argue it tastes pretty damn good, but don't tell my mum."

A note on the milk and tea

Whole milk gives the richest flavour. The spices need a bit of fat to give up their best. For the tea, use a good Assam loose leaf or an everyday Ceylon. Darjeeling is too delicate here.

Ingredients (per 8oz cup)

• Half a cup of water
• Half a cup of whole milk
• 1 to 2 tsp sugar
• 1 tsp loose leaf Assam or Ceylon tea
• An eighth to a quarter tsp chai masala (see below), depending on how spicy you like it

Method

1. Pour all the ingredients into a small spouted saucepan and place over a medium heat.
2. Heat until small bubbles appear around the edges. Stir well, scraping the bottom to stop the milk catching.
3. Bring to a full boil, then turn off the heat and stir.
4. Bring to a boil twice more, turning off the heat and stirring each time. Three boils in total.
5. Leave to steep for a few minutes, then strain carefully into a cup.

Chai masala

This makes a large batch. Store in an airtight jar away from sunlight. Adjust the ratios to taste.

• 160g finely ground black pepper
• 125g ginger powder
• 50g cinnamon powder
• 50g ground cardamom
• 5g clove powder
• 5g nutmeg powder

Grind any whole spices to a fine powder, mix together and store. Feel free to adjust to your own taste.

For the tea, we'd suggest our Assam leaf tea, available on the website.

Keep brewing, The Bellevue Team