Indonesian-style 'Masala Tea': Spiced Lemongrass Milk Tea

Ingredients

• 100 mlwater
• 150 mlmilk
• 1 stalk, slicedlemongrass
• 2cloves
• ½ inchcinnamon
• 2cardamom pods
• 2 tsptea leaves

Instructions

1. 1

   Boil the spices

   Bring the water to a boil in a pot. Add the sliced lemongrass, cloves, cinnamon and cardamom, then boil for 5 minutes.

2. 2

   Add milk and tea

   Pour in the milk and add the tea leaves. Bring the mixture to a boil and cook for 3 minutes.

3. 3

   Strain and serve

   Strain the tea into cups and serve.

What is Indonesian-style masala tea?

Masala tea is a milk tea infused with spices, associated with tea traditions across the Indian subcontinent. This version is inspired by Indian spiced teas and gives lemongrass a prominent place alongside familiar warming spices.

The short simmer lets the spices and tea flavour the water and milk without a long brewing time. Straining the drink makes each cup smooth and easy to sip.

Nutrition and macros by portion

The nutrition label shows one serving as written: 46 calories, 2g protein, 4g carbs, 3g fat.

Most of the carbohydrates, protein and fat come from the milk, while the tea and spices contribute little energy in the small quantities used. Pair a cup with fruit or a simple savoury snack if you want a more substantial serving.

Choosing the ingredients

Lemongrass: Slice the stalk so its citrusy aroma can infuse the liquid. Bruising it lightly before slicing can help release its fragrance.

Tea leaves: Use a strong black tea if you want a classic, robust milk-tea flavour. Loose leaves are easy to strain, but tea from a broken tea bag works too.

Spices: Whole cloves and cardamom pods add their flavour gradually. A small piece of cinnamon keeps the blend warm without letting it dominate.

Getting the infusion right

Spice simmer: Start the lemongrass and whole spices in boiling water, as directed, and give them the full 5 minutes. This builds a fragrant base before the milk and tea go in.

Milk simmer: Once added, let the tea mixture boil for 3 minutes, keeping an eye on the pot so it does not boil over. Strain as soon as the steeping time is up to avoid a more bitter brew.

Texture and flavour cues

The finished tea should be hot and evenly coloured, with a rounded milkiness and a clear citrus-spice aroma. The recipe does not include a sweetener, so the flavour is not meant to be sugary.

Straining removes the leaves and whole spices, leaving a smooth drink. If the flavour seems too strong, add a little hot milk to the cup.

Timing and serving

The two simmering stages take 8 minutes altogether; allow a few more minutes to bring the water to a boil and strain the tea. Have the cups ready so it can be served hot.

Serve it on its own for a warming drink, or alongside a lightly sweet biscuit or a savoury snack. The fragrant spices pair well with simple foods that do not overpower the tea.

Adjusting the batch

For a stronger cup, use a tea with a robust flavour, but keep to the stated 3-minute boil as a starting point. The strength also depends on the tea leaves, so taste before serving.

To make more than two servings, scale up the ingredients together and use a pot with enough room for the milk to rise as it boils. Keep the same infusion stages and watch the pot closely.

Recipe notes & tips

• Slice the lemongrass thinly to help its aroma infuse.
• Keep the pot in view when the milk is boiling, as it can rise quickly.
• Use whole spices for an infusion that is easy to strain.
• Pour the tea through a fine sieve to catch small tea leaves.
• Warm the cups with hot water first if you want the tea to stay warm longer.

Variations

• Add sweetness: Stir sugar or honey into the strained tea to taste.
• Use fresh ginger: Add a few thin slices with the other whole spices for extra warmth.
• Try green cardamom: Lightly crush the pods before simmering to release more aroma.
• Change the tea: Choose a strong black tea for a fuller, more traditional milk-tea character.
• Make it dairy-free: Replace the milk with an unsweetened plant-based alternative that can be heated.

Common mistakes to avoid

• Skipping the first simmer: The spices need the full 5 minutes in water to infuse before the milk is added.
• Letting the milk boil over: Watch the pot closely during the final 3 minutes and lower the heat if it rises too fast.
• Leaving the tea to steep too long: Strain after the stated 3-minute boil to keep the flavour balanced.
• Using too much cinnamon: Keep to the ½-inch piece so it does not overwhelm the lemongrass and cardamom.
• Pouring without straining: Use a sieve to remove the tea leaves and whole spices before serving.

How to store

This tea is best served freshly made. If needed, refrigerate the strained tea in a covered container and use within 2 days; reheat gently in a saucepan without boiling it hard.

Frequently asked questions