Of all the teas in the world, none seem quite as comforting as a warm cup of freshly steeped masala chai. The complex aroma of exotic spices along with the delicate, creaminess of lightly sweetened milk make this an exceptionally divine treat. Plus, it is the perfect pick-me-up on a cold, dreary day.

Masala is a term used in Indian cuisine to describe a mixture of spices. The beauty of masala chai, therefore, is that there is no one recipe and no wrong way to make it! Just combine a few basic ingredients (spices, sweetener, milk, water, and tea) and you’ll have a delicious cup of chai every time.

Here is my favorite go-to masala chai recipe:

Masala Soy Chai
(Serves 4)

Ingredients
3/4” fresh ginger, cut in thin rounds
6 cardamom pods
2 sticks cinnamon
2 star anise
6 – 8 cloves
3 T. honey
4 c. soy milk
1 – 2 c. water
2 T. loose (or 4 tea bags) black tea

Directions
In a medium saucepan, combine spices, honey, milk, and water. Bring to a boil.
Reduce and simmer 5 minutes.
Turn off heat and add tea.
Steep for 3 – 5 minutes and strain.

Now curl up on the couch with a good book, relax, and enjoy!

If you want to try your hand at your own version of masala chai, here is a helpful guideline:

Spices
Most masala chais incorporate one or more of the following spices: cardamom, cinnamon, ginger, star anise, black peppercorns, and cloves. Other options include nutmeg, allspice, licorice root, coriander, vanilla, and orange peel.

Sweetener
Plain old sugar does the trick to make chai delicious and sweet, but a healthier choice is to add honey or molasses instead. These also add a nice depth of flavor.

Milk and Water
The ratio of milk to water typically varies from 1:4 to 1:2, but feel free to experiment until you find a balance you like. (I veer toward the milky side, using more than half, and I also prefer the richness of soy milk in my chai).

Tea
Black tea is the traditional choice for chai, particularly Assam, although Nilgiri, Darjeeling, Orange Pekoe, and even Rooibos are nice too.

Directions
Follow the basic brewing instructions for Masala Soy Chai: boil, simmer, steep, strain, and enjoy!

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