Kadak Masala Chai (gluten-free)

A warm and robust cup of kadak masala chai. Strong Indian tea prepared with aromatic spices and lots of ginger.

Growing up in an Indian household, tea was (and still is) a staple in our home. Ever since I was little, I fondly remember my mom having a cup of tea with a digestive cookie or some namkeen (salty snack). It’s no surprise that I started drinking tea by the age of 16.

In my family, we are all chai lovers, although addiction may be the right word here. We often meet for elaborate chai sessions which include multiple cups of tea, desserts, Indian snacks, and lots of chitchat. It’s our way to connect with one another.

Every time I go back home, the one thing I look forward to most are my chai sessions with my mom, sisters and nieces. It has become such a ritual of ours, and I know we’ll be doing it for years and years to come. It’s all about bonding, sisterhood, and sharing.

Now that I’m living on the west coast, I need to find myself some chai buddies, but for now, it’s just me. 🙂 I’ve been experimenting for months to come up with my own version of Kadak Masala Chai, one that’s strong and hits the back of your throat. It’s taken me a few months to perfect so I hope you will try it and appreciate it.  My tea is flavorful, gingery, and robust in flavor.

6 Tips on how to make good Kadak Masala Chai

• Make sure the water is simmering before you add the spices and ginger.
• Ginger is KEY in this recipe. I love how the flavors hit the back of my throat. You can’t have enough ginger.
• Add the tea leaves once the water is simmering.
• DO NOT boil the tea leaves for long, only boil the tea leaves for 30 – 45 seconds max and then add the milk. If you boil the tea leaves too long, this will result in bitter tea. Trust me, I’ve experimented enough.
• Pull the tea as you bring it to a boil, this allows the flavors to combine and creates a frothy mixture.
• Now add cardamom while the tea starts to boil. Adding cardamom towards the end will enhance the flavor of the tea.
• Once the tea is done boiling, cover the tea with a lid for a minute and let the flavors marry together.

Now that you’ve read my tips on making a good cup of Kadak Masala Chai, proceed to make it. Hope you love it. Follow me on Instagram and tag me if you make it.

kadak masala chai is:

Robust
Warm and Spicy
Comforting
Gingery
Soothing when you’re sick
Gluten-Free
The Best Masala Chai 🙂

How to make Kadak Masala Chai step by step?

1. Heat up a pot of water on medium-high heat.

2. While the water comes to a simmer, use a mortar and pestle to crush the spices – clove, fennel seeds, peppercorns, and cinnamon stick.

3. Once the water simmers, add the crushed spices.

4. Grate the ginger directly into the pot of water. This helps the juices of the ginger directly fall in which adds a lot of flavor.

5. Reduce heat to medium. Bring the water to a boil – about 1 minute.

6. Once the flavors start to boil, add the tea leaves. Boil for 30 seconds max.

7.. Immediately after, add the milk.

Boil

8. Pull the tea a few times to help mix all the ingredients. This also create a frothy mixture.

9. Bring the tea to a boil, make sure the tea doesn’t overflow so stay close. This will take about 3 minutes. Add the crushed cardamom at this stage which will enhance the flavor of your tea.

10. Once the tea comes to a boil. Turn off the gas. Cover with a lid for one minute.

11. Strain the tea into a glass/mug. If you require sugar, add it directly to your tea. Enjoy with a digestive cookie, my favorite way to enjoy tea these days.

Kadak Masala Chai (gluten-free)

A warm and robust cup of kadak masala chai. Strong Indian tea prepared with aromatic spices and lots of ginger.

5 from 14 votes

Author: Nisha @ honeywhatscooking

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Prep Time 2 mins

Cook Time 5 mins

Total Time 7 mins

Cuisine Indian

Servings 1 large cup

Ingredients

  

1x2x3x

• 1 cups water
• 1 clove
• 1/4 tsp fennel seeds
• 2 cardamom pods - premium quality* use 2 pods if it's premium quality, else 3-4
• 1 black peppercorns
• 1/4 inch cinnamon stick sliced in half
• 1/2 inch piece ginger grated** (roughly 2 tsp)
• 1 1/2 tsp tea leaves I love Wagh Bakri
• 1/3 cup organic whole milk***

Instructions

 

• Heat up a pot of water on medium-high heat.
• While the water comes to a simmer, use a mortar and pestle to crush the spices - clove, fennel seeds, peppercorns, and cinnamon stick.
• Once the water simmers, add the crushed spices.
• Grate the ginger directly into the pot of water. This helps the juices of the ginger fall in which adds a lot of flavor.
• Reduce heat to medium. Bring the water to a boil - about 1 minute.
• Once the flavors start to boil, add the tea leaves. Boil for 30 seconds max.
• Immediately after, add the milk.
• Pull the tea a few times to help mix all the ingredients.
• Bring the tea to a boil, make sure the tea doesn't overflow so stay close. Add the cardamom at this time.
• Once the tea comes to a boil. Turn off the gas. Cover with a lid for one minute.
• Strain the tea into a glass/mug. If you require sugar, add it directly to your tea. Enjoy with a digestive cookie - it's my favorite way to enjoy tea these days.

Notes

* For cardamom pods, if you're using premium quality cardamom pods, then use 2. If you're using normal store bought cardamom, then use 3-4. It seems like a lot, but many cardamom pods don't have black pods inside, instead they have brown. Hence, if you can find premium quality cardamom pods, that is best.

** Ginger is key in this recipe. You can't have enough. You'll need 3/4 inch piece of ginger for 1 serving of masala chai. My recipe makes 1 large serving or 2 small.

*** Whole milk works best in this recipe, but if you want a healthier option, you can opt for 2% reduced fat milk, I would not go below 2% though. Also, I prefer my masala chai less gada (thick), if you prefer creamier masala chai, add 1/2 cup of milk instead of 1/3 cup. If you prefer less milky tea, add 1/4 cup of milk instead. I've tested all 3 amounts, and it tastes great either way.

Keyword Chai, Tea

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