Wagh Bakri Masala Tea Copycat
A copycat version of Wagh Bakri Masala Tea made with black tea, cardamom, cloves, ginger, and pepper for a perfectly balanced, aromatic chai.
Servings: 2 Cups
Calories: 42kcal
Ingredients
- 2 cups 480 ml water
- 2 black tea bags preferably Assam or 2 teaspoons loose black tea
- ½ cup 120 ml whole milk (or oat/almond milk for dairy-free)
- 2 –3 teaspoons sugar or to taste
- 2 –3 green cardamom pods lightly crushed
- 4 –5 whole black peppercorns
- 1 small cinnamon stick
- 3 –4 whole cloves
- ½ inch 1.5 cm piece fresh ginger, sliced
- Optional: a pinch of nutmeg or fennel seeds for extra warmth
Instructions
- Boil water with spices: In a small saucepan, add the water, cardamom, peppercorns, cinnamon, cloves, and ginger. Bring to a boil, then lower the heat and let it simmer 3–4 minutes to release the flavors.
- Add tea: Drop in the tea bags or loose tea. Simmer 2–3 minutes until the liquid turns a deep amber.
- Pour in milk and sweeten: Stir in the milk and sugar. Simmer gently another 2–3 minutes. Don’t let it boil over.
- Strain and serve: Strain into cups. Adjust sugar if needed. Enjoy hot.
Notes
Ingredient Swaps:
- Use jaggery instead of sugar for deeper sweetness.
- Substitute fresh ginger for dry for extra spice.
- Simmer, don’t boil too hard, it keeps flavors balanced.
- Adjust masala blend strength to your preference.
- Masala powder keeps for 2 weeks in an airtight jar.
- Use ½ teaspoon per 2 cups of tea for ideal flavor.
- Pair with biscuits, pakoras, or samosas.
- Serve as part of an Indian breakfast spread.
- Add fennel seeds for a sweet undertone.
- Mix a pinch of nutmeg for warmth in winter.
Nutrition
Calories: 42kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 7mg | Sodium: 23mg | Potassium: 99mg | Fiber: 0.04g | Sugar: 4g | Vitamin A: 99IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 0.01mg