Aman’s Masala Tea Recipe: 

This spiced, milky tea is a staple in Indian households (whether you’re part of the diaspora or not). As my family speaks Punjabi, we’re going to call it “Cha” instead of “Chai,” even though it’s pretty much the same thing. Oh, and on behalf of every Indian: Whatever you do, please don’t call it “Chai Tea” because chai (or cha) already means tea.

Makes 2 mugs of tea.


– 1 1/2 tsp. fennel seeds

– 1 3” inch cinnamon stick

– 4 green cardamom pods

– 1” piece ginger

– 750 mL water

– 2 Black teabags

– 200 mL milk (more if you like it milkier)

– Organic cane sugar to sweeten (optional)


1. Crush green cardamom pods and ginger.

2. Add the water, spices and ginger to a small to medium-sized pot then boil on medium-high heat for 8-10 minutes.

3. Add the teabags and let boil for another 2-3 minutes

Tip: The liquid will turn a little bitter if you boil it with the teabags for too long.

4. Pour in the milk, and give it a little stir. If you’d like to sweeten things up, now is a good time to add the sugar.

5. Reducing the heat to medium, wait for the milk to boil—this is the part where you should keep an eye on things — you don’t want it to boil over!

6. Once the milk bubbles up, turn the heat off, strain and serve hot.

Tip: You can stick it in a thermos for snowy adventures this winter, too. 


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