Spicy and soothing, this masala tea is perfect for the colder months, and as a digestive aid after a heavy meal.
Masala tea is popular in India for breakfast, during monsoon or in cooler weather.
What is masala tea?
Masala tea is a deliciously spiced and aromatic tea. Most homes in India have their own recipe, but generally tea leaves are brewed with ground spices, milk and sugar.
Benefits of this tea
The ginger and cardamom both aid digestion which makes this a particularly pleasant tea after a rich or heavy meal. They are also effective decongestants and are particularly soothing for a sore throat or bad cold. They also help with detoxing, and alleviate nausea, so there are many reasons to make this delicious tea!
How to make it
Any black tea leaves will work, but I prefer to use loose Assam tea leaves.
- Start by adding the ginger and cardamom to the water, then bring it to a boil to release the wonderful flavours.
- Add the black tea leaves and simmer till the colour of the water darkens, then pour in the milk. Do try and use whole milk, it will make a world of difference!
- Once the milk comes to a boil it will start to rise, so lower the heat and stir in the sugar.
- Strain and serve immediately.
Pro tip: Masala tea tastes even better with a froth on top, so try pouring it from a manageable height to form the bubbles.
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- 1 ½ cups water
- 2 teaspoons tea leaves use a black tea like Assam
- 1 cup whole milk
- 1 inch ginger minced
- 2 pods cardamom crushed
- 2 teaspoons sugar adjust to taste
- In a small saucepan, bring the water to a boil with the ginger and crushed cardamom.
- Add the tea leaves and simmer for a minute.
- When the water has darkened, pour in the milk bring to a boil again.
- As the milk starts to boil, turn heat down to medium/low and add the sugar.
- Using a strainer, pour the tea into a cup/glass and serve straight away.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
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