Best 2 Ginger Cardamom Masala Chai Recipes

Indulge in the comforting warmth of our Ginger Cardamom Masala Chai, a symphony of flavors that will transport you to the bustling streets of India. This traditional Indian tea is a blend of aromatic spices, including ginger, cardamom, cinnamon, and cloves, harmoniously infused with rich black tea. Savor the spicy kick of ginger, the sweet-sharp notes of cardamom, and the subtle warmth of cinnamon, all perfectly balanced in a creamy milk base. Our collection of recipes offers a range of variations to suit your taste, from a classic stovetop method to a convenient instant pot version. We've also included a vegan alternative for those seeking a dairy-free delight. Embrace the rich cultural heritage of India with every sip of our Ginger Cardamom Masala Chai, a timeless recipe that promises to tantalize your taste buds and soothe your soul.

Check out the recipes below so you can choose the best recipe for yourself!

FRESH GINGER MASALA CHAI

Fresh Ginger Masala Chai image

This masala chai recipe highlights the bright, citrusy and fiery notes of fresh ginger. Make this South Asian spicy milky black tea at home!

Provided by Leena Trivedi-Grenier

Categories Tea Drink Ginger Non-Alcoholic Cardamom Milk/Cream

Yield Serves 4

Number Of Ingredients 6

Ingredients

4 tsp. finely grated ginger, peel on
32 green cardamom pods, coarsely crushed in a mortar and pestle
1 tsp. whole black peppercorns, coarsely crushed in a mortar and pestle
2 Tbsp. CTC Assam tea (like Red Label, Tea India, or 24 Mantra Organic)
3 cups milk, dairy or plant-based
4 tsp. sugar or jaggery, divided, or to taste

Steps:

Combine ginger, cardamom pods and seeds, peppercorns and 3 cups water in a 5-quart pot. Bring mixture to a rolling boil over high heat. Add the tea and boil 4-5 minutes, until the water is dark brown.
Add the milk and return to a strong boil until it threatens to boil over, about 4 minutes. (Not all plant based milk will rise when it boils. If yours doesn't, let boil for 30 seconds before continuing with the recipe and lowering the heat.) Place a wooden spoon across the pot to avoid bubbling over. Reduce heat to low, then, when foam has settled, return to medium high heat. Continue to boil for a total of 10 minutes from the time that milk was added, until the liquid has reduced by ⅓ and has a deep tan color. If the foam continues to rise, lower heat slightly.
Remove from heat. Using a strainer, strain tea into 4 teacups. (For a frothy chai, pour the chai from one cup to another a few times until bubbles form.) Add about 1 tsp. sugar (or more to taste) per cup, and serve immediately.

DRIED GINGER MASALA CHAI

Dried Ginger Masala Chai image

This milky black tea mixes the sweet spiciness of dried ginger with piney-fruity-minty green cardamom and the brash, earthy heat of black pepper.

Provided by Leena Trivedi-Grenier

Categories Spice Ginger Tea Drink Drinks Hot Drink Non-Alcoholic Milk/Cream Cardamom

Yield 4 servings

Number Of Ingredients 6

Ingredients

32 green cardamom pods, coarsely crushed in a mortar and pestle
1 tsp. ground ginger
1 tsp. whole black peppercorn, coarsely crushed in a mortar and pestle
2 Tbsp. CTC Assam tea (such as Red Label, Tea India, 24 Mantra Organic, or Wagh Bakri)
3 cups milk, dairy or plant-based
4 tsp. granulated sugar or jaggery, divided, or to taste.

Steps:

To a 5-qt pot, add 3 cups water, cardamom pods and seeds, ginger, and pepper and bring to a rolling boil over high heat. Then add tea and boil for 4-5 minutes until the water looks darker.
Add milk and let boil until the foam almost overflows the pot. (Not all plant-based milk will rise when it boils. If yours doesn't, keep it at a rolling boil for 30 seconds before continuing with the recipe.) Place a wooden spoon across the pot to avoid bubbling over, and lower heat briefly. When foam has settled, return to medium heat, continuing to boil for a total of 10 minutes from the time that milk was added, until the liquid has reduced by ⅓ and has a deep tan color. If the foam continues to rise, lower heat slightly.
Remove from heat. Using a strainer, strain tea into 4 teacups. (For a frothy chai, pour the chai from one cup to another a few times until bubbles form.) Add about 1 tsp. sugar (or more to taste) per cup, and serve immediately.
Variations
Swap or add in one or all of these spices to make a different cup of chai: 2 tsp. dried mint, 8 cloves (coarsely crushed), one 4-inch cinnamon stick (crushed into smaller pieces).

Tips:

Choose high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your masala chai. Look for organic, fair-trade, and freshly ground spices. Fresh ginger and cardamom pods will give you the best flavor.
Use a fine-mesh strainer: When straining the masala chai, use a fine-mesh strainer to remove any sediment. This will give you a smooth and creamy cup of tea.
Sweeten to taste: Masala chai is traditionally sweetened with sugar or honey. However, you can adjust the amount of sweetener to your liking. You can also use a sugar substitute if you prefer.
Serve hot: Masala chai is best served hot. You can reheat it in the microwave or on the stovetop over low heat.

Conclusion:

Ginger cardamom masala chai is a delicious and aromatic beverage that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you enjoy it as a morning pick-me-up or a relaxing evening drink, masala chai is sure to please. So next time you're looking for a warm and comforting beverage, give ginger cardamom masala chai a try.