BA's Best Masala Chai

This masala chai is unapologetically gingery, warmly spiced with cinnamon and cardamom, and just sweet enough from maple syrup. The ginger and cinnamon simmer until intensely fragrant before strong black tea joins the pot; Assam is ideal, though sturdy tea bags like PG Tips work too.Former food director Carla Lalli Music adapted the recipe from a chai she fell for at her former yoga studio. Her friend Spiros Antonopoulos, who made the tea there, had learned the method from a chai wallah (a tea maker and vendor) he knew in Taos, New Mexico; Carla eventually persuaded Spiros to share it and translated his instinctive recipe into precise measurements. His method brought the milky tea nearly to a boil three times for a deeper, caramelized flavor. This version streamlines that technique: Let the chai foam up once, then pull it from the heat and give it a five-minute rest before straining.Masala chai FAQsMasala chai, which translates to “spiced tea,” is black tea brewed with milk and aromatic spices. There’s no single formula; this version keeps the spice mix relatively streamlined, leaning heavily on fresh ginger with cinnamon and green cardamom.Try Zaynab Issa’s Karak Chai, another style of masala chai:What kind of tea is best for masala chai?Can I adjust the sweetness?Absolutely. Use a little less maple syrup for a more ginger-forward chai or add more if you like yours sweeter.