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Kadak Masala Chai

A warm and robust cup of kadak masala chai. Strong Indian tea prepared with aromatic spices and ginger.
4.91 from 20 votes
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Course Afternoon Tea
Cuisine Indian
Diet Vegetarian, Gluten-free
Servings: 1 large cup
Calories: 62kcal
Author: Nisha @ honeywhatscooking



  • 1 cup water
  • 1 clove
  • 1/4 tsp fennel seeds
  • 1 cardamom pods - premium quality else use 2 small cardamom pods
  • 1 black peppercorn
  • 1/4 inch cinnamon stick sliced in half
  • 1/2 inch piece ginger grated or crushed
  • 1 1/2 tsp tea leaves I love Wagh Bakri
  • 1/3 cup organic whole milk you use 1/2 cup for more milky


  • 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. We will add the cardamom at the end.
  • 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 1-2 minutes.
  • Once the flavors start to boil and the color changes slightly, add the tea leaves. Boil for 30-60 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.




Calories: 62kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 49mg | Potassium: 157mg | Fiber: 1g | Sugar: 4g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg
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