Masala Chai Recipe - Spiced Tea (with Saffron & Jaggery)
Servings cup
Description
Masala chai made with whole spices, saffron, and jaggery, simmered together in one pot for a rich, warming cup in 15 minutes.
Ingredients
- 1 cup filtered water
- 1 - 2 cinnamon stick Ceylon or Cassia
- 3 whole cloves
- 5 green cardamom pods lightly cracked
- 5 black peppercorns
- 1 teaspoon fennel seeds
- 1 inch fresh ginger peeled and thinly sliced
- 3 strands of saffron optional
- 3 black tea bags Lipton Yellow Label preferred or 3 tablespoons loose leaf black tea
- 1 cup whole milk
- 2 tablespoons crushed or grated jaggery or sugar to taste
Instructions
- Heat a small saucepan over high heat. Add water, cinnamon, cloves, cardamom, peppercorns, fennel seeds, ginger, saffron, and tea bags. Bring to a boil.
- Reduce heat to medium-low. Simmer for 10 minutes until the water reduces by about one-third and turns deep burgundy.
- Add milk. Raise heat to high until it boils, then reduce to medium and simmer for 5 minutes.
- Raise heat to high for a final 1-minute rolling boil. Turn off the stove.
- Add jaggery and stir until dissolved. (If using sugar, add it with the milk in Step 3 instead.)
- Aerate with a ladle. Scoop and pour back 4 to 5 times to deepen flavor and create froth.
- Strain into a cup and serve.
Notes
Jaggery timing: Always add jaggery after turning off the heat to prevent the milk from curdling.
Milk choice: Use whole milk for the best result.
Storage: Pour into a thermos to keep hot for 4–5 hours. Avoid reheating as it changes the flavor and color.
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