Kenyan Masala Chai

Ingredients

• 1star anise
• 1 stickcinnamon
• 5cloves
• ½ (optional)nutmeg
• ¼black pepper
• 1 tablespoon (15 ml)fresh root ginger, grated
• 2 tablespoons (30 ml)black tea leaves
• 6green cardamom pods
• 1.2 litres (5 cups)water
• 720 ml (3 cups), or lessfull-fat milk
• 2 tablespoons (30 ml), or to tastesugar

Instructions

1. 1

   Prepare the spices

   Peel and grate the ginger. Crush it with the cardamom pods and black pepper.

2. 2

   Boil the spices

   Pour the water into a pot and add the spices. Cover and bring to the boil, then boil for 10 minutes.

3. 3

   Add tea and milk

   Add the black tea leaves to the pot and boil for 2 minutes. Then add the milk.

4. 4

   Reduce the heat

   Lower the heat. The recipe suggests leaving a metal spoon resting at the side of the pot if you step away, to help prevent the milk from boiling over.

5. 5

   Sweeten and simmer

   Add the sugar and stir. Simmer for another 15 minutes.

6. 6

   Strain and serve

   Strain the chai through a sieve into a mug and serve with mahamri or chapati.

What is Kenyan masala chai?

Chai is a familiar, shared drink in Kenya, served in homes and other welcoming settings. This version combines black tea and milk with a blend of warming spices.

Whole spices steep in water before the tea leaves and milk go in, giving the drink time to develop its flavour. A final simmer brings the ingredients together, while sugar can be adjusted to suit the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 25g fat.

The milk contributes most of this chai's fat and protein, while the sugar supplies some of its carbohydrates; the tea and spices contribute little energy. For a more balanced snack, serve a mug with chapati or mahamri rather than having the chai alone.

Building the spice base

Crushed spices: Ginger, cardamom and black pepper are crushed before simmering so their flavour can infuse the water. The cinnamon, cloves and star anise add further aromatic notes.

Optional nutmeg: The recipe lists nutmeg as optional, so leave it out if you prefer a less complex spice blend. If using it, add it with the other spices.

Getting the simmer right

Spice infusion: Cover the pot while the spices boil for 10 minutes. This gives them time to flavour the water before the tea is added.

Milk stage: Once the milk goes in, reduce the heat and keep an eye on the pot. Milk can rise quickly as it heats, so stay nearby and lower the heat further if needed.

Tea strength and sweetness

Tea leaves: Boil the leaves for 2 minutes before adding the milk, following the recipe's sequence. Straining at the end removes the leaves and whole spices from the cups.

Sugar: Start with the listed 2 tablespoons, then adjust to taste. Stir well so the sugar dissolves before pouring.

What to serve with chai

Traditional pairing: Serve the hot chai with mahamri or chapati, as the recipe suggests. Their soft, filling texture makes a natural contrast to the spiced drink.

For a simple serving, pour the strained chai into mugs and offer the sugar level that suits your guests. It also works as a warming drink on its own.

Recipe notes & tips

• Crush the cardamom pods and black pepper before simmering to help release their flavour.
• Keep the pot covered while the spices boil for 10 minutes.
• Reduce the heat after adding milk and watch the pot closely to prevent it boiling over.
• Taste the chai before adding more sugar, since the recipe gives a starting amount and allows for adjustment.
• Use a fine sieve to catch the tea leaves and whole spices when pouring.

Variations

• Skip the nutmeg: Leave it out for a simpler spice profile.
• Adjust the milk: Use less than 3 cups if you prefer a less milky chai.
• Change the sweetness: Add sugar to taste, or leave it out if you prefer unsweetened chai.
• Vary the spice: Adjust the amount of black pepper to make the chai gentler or more peppery.
• Serve with mahamri: Pair the chai with mahamri for a more substantial snack.

Common mistakes to avoid

• Leaving the spices whole: Crush the ginger, cardamom and pepper as directed so they can infuse the water.
• Adding milk too early: Boil the spices first, then add tea leaves for 2 minutes before adding the milk.
• Walking away from the pot: Milk can boil over, so lower the heat and stay close while it simmers.
• Skipping the stir: Stir after adding sugar to help it dissolve evenly.
• Pouring without straining: Use a sieve to keep tea leaves and whole spices out of the mug.

How to store

Cool any leftover chai promptly and refrigerate it in a covered container for up to 2 days. Reheat gently in a saucepan, stirring and watching carefully so the milk does not boil over.

Frequently asked questions