The Only Masala Chai Recipe You Need

Amrita Amesur finds that she is simply not ready to start her day until she has had a cup of perfectly made masala chai. And not just any masala chai, but this particular one, that is spicy, adrak-y and rested until perfection. Thick and creamy, thanks to Only Earth’s oat milk, with a comforting thrum of spices, you’ll never make masala chai any other way again.

Recipe: Oat Milk Masala Chai

(Makes two cups of chai)

Ingredients
2 cups of Only Earth oat milk
1/2 cup of water
3 heaped teaspoons of CTC black tea leaves/chai patti
1 teaspoon of very good quality (ideally homemade) finely ground chai masala featuring spices such as cardamom, cinnamon, cloves and dried ginger. (Just bash some of these spices in a mortar and pestle, if chai masala is unavailable)
3 inches of bashed fresh ginger root
2 tablespoons of shaved jaggery or sweetener of choice

Method
Bring the Only Earth Oat Milk and water to a full boil in a wide mouthed vessel. Once it hits a boil, add in the chai masala and tea leaves, stirring through. Simmer and bring to a full boil one or two times over, lowering the stove each time it hits a boil. About 3-4 minutes.
When the chai starts smelling fragrant and acquires a beautiful brown colour, lower the flame and add in the bashed fresh ginger and the jaggery. Simmer for a minute and turn off the stove.Put a lid on the pot of chai and rest for a minimum of 5-7 minutes and let the ginger gently infuse into the chai. You may be tempted to, but do not skip this step, it’s essential to the perfect flavour profile of a masala chai.
Reheat the chai, if necessary. Stir through and strain in the hot chai through a fine mesh strainer into cups. Serve hot immediately.

Thank you to our friends at Only Earth for facilitating this recipe.

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