Masala Chai with Dates
Servings: 4 people
Ingredients
- 2-3 tablespoon loose Assam or Darjeeling tea or 3-4 English breakfast teabags
- 12 slices fresh ginger
- 1½ teaspoon black peppercorns
- 12 green cardamom pods
- 2 cinnamon sticks
- 5 cloves
- 1 star anise adds a warm, slightly licorice-like note
- ½ teaspoon ground nutmeg optional
- 4-6 soft Medjool dates or 6–8 smaller dates, pitted and roughly chopped
- 1 liter water
- 250 ml whole milk
- Optional: 3–5 saffron strands pre-soaked in a little warm milk
Instructions
- In a large saucepan, add the water, ginger, peppercorns, cardamom, cinnamon, cloves, star anise, nutmeg, and chopped dates.
- Bring to a boil, then reduce heat and let it simmer for 10–15 minutes so the flavors and sweetness fully develop.
- Add the tea and simmer for another 3–5 minutes.
- Pour in the milk (along with the saffron and its soaking milk if using) and bring it gently to a boil again.
- Strain the chai through a fine mesh sieve into cups or a teapot.
- Serve hot and enjoy the comforting blend of spices and natural date sweetness.
Notes
- Use fresh, soft dates: Medjool dates work best because they melt easily into the chai. If your dates are a bit dry, soak them in warm water for 10 minutes before adding.
- Spice strength is flexible: Like it bolder? Add more black pepper or an extra cinnamon stick. Prefer it gentler? Use fewer cardamom pods or skip the cloves.
- No tea strainer? A fine mesh sieve works just as well to strain out the spices and tea leaves.
- Milk matters: Whole milk gives the creamiest texture, but feel free to use oat or almond milk for a vegan version. Just don't boil plant-based milk too hard—it can split.
- Make ahead tip: You can simmer the spice-and-date base in advance, then just reheat with tea and milk when you're ready for a cup.
- Want it stronger? Let the tea steep longer before adding the milk, or cover the pan while simmering to trap the heat.
- Saffron is subtle: Don’t expect it to steal the show—it just adds a delicate floral warmth in the background.
- Balance sweetness to taste: Dates vary in sweetness. If your batch isn’t quite sweet enough, add an extra one or two—or stir in a splash of date syrup at the end.
- Double or batch it: This recipe scales well! Make a big pot and keep leftovers in the fridge for up to two days. Reheat gently.
- Chai is forgiving: Forgot a spice? No stress. Masala chai is personal and flexible - you can always adjust it to suit your mood or what you have on hand.