recipes · 1 min read
A Simple Masala Chai with Whole Spices
Cardamom, cinnamon, cloves and a crack of black pepper – the four Sage spices make the warmest cup of chai you will have all year.
The Sage Kitchen ·

This recipe makes two generous cups. Adjust the spices to your taste — chai is personal.
You will need
- 1½ cups water and 1 cup milk
- 2 teaspoons strong black tea
- 3 green cardamom pods, lightly crushed
- 1 small piece of cinnamon quill
- 2 whole cloves
- 3–4 black peppercorns, cracked
- Sugar or jaggery to taste
Method
Bring the water to a boil with the crushed spices and simmer for 3 minutes until fragrant. Add the tea and simmer for 1 minute more, then pour in the milk and bring back to a gentle boil. Sweeten, strain into cups and serve hot.
In this story
Spices mentioned
Export qualityCardamom
Green Cardamom
Plump, bold green pods with a cool, floral perfume. Hand-sorted for colour and size and packed whole so the seeds keep their essential oils until the moment you crack them open.
Export qualityCinnamon
Cinnamon Quills
Delicate, tightly rolled quills with a sweet, honeyed warmth. Cut into even lengths and packed whole, ready to steep, simmer or grind fresh.
Export qualityCloves
Whole Cloves
Plump, deep-brown buds with intact heads and a bold, sweet-pungent aroma. Hand-picked for size and oil content, never broken or dusty.
Export qualityBlack Pepper
Black Pepper
Large, dense peppercorns from the Malabar coast with a lively, citrusy heat. Machine-cleaned, hand-graded and offered in a refillable grinder for the freshest crack.
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