Gingery, spiced black tea

This masala chai is unapologetically gingery, warmly spiced with cinnamon and cardamom, and sweetened with maple syrup. Strong black tea like Assam joins the pot for a full-bodied brew.

“This masala chai is unapologetically gingery, warmly spiced with cinnamon and cardamom, and just sweet enough from maple syrup.”

From yoga studio to kitchen

Former Bon Appétit food director Carla Lalli Music adapted this recipe from chai she loved at her yoga studio. Her friend Spiros learned the method from a chai wallah in Taos, New Mexico, and Carla translated his instinctive recipe into precise measurements.

Simmer ginger until fragrant

Start by simmering fresh ginger, cinnamon stick, and water for about 20 minutes until the liquid reduces by a third and becomes very fragrant. This builds the spiced foundation before tea joins the pot.

Add tea and cardamom

Remove from heat and stir in strong black tea and crushed cardamom pods. Let steep for 2 minutes to infuse the spiced water with tea flavor before moving to the next step.

Foam once, then rest

Return to heat and add milk and maple syrup. Cook until the mixture foams up and begins to boil, about 5 minutes. Remove from heat immediately and let sit for 5 minutes before straining.

Adjust sweetness to taste

Use less maple syrup for a more ginger-forward chai or add more if you prefer it sweeter. The recipe yields 4 servings and takes 35 minutes total.