Smoky Masala Chai Recipe – Bold and Warming!

Smoky Masala Chai has quickly become one of my go-to teas during the colder months. There’s something incredibly comforting about the combination of smoky black tea and warm, fragrant spices.

What I really love about this tea is how fulfilling it feels, especially on crisp autumn mornings or cold winter evenings. The smoky tea elevates traditional masala chai to something a bit more daring and exciting!

I highly recommend giving this recipe a try if you’re looking for something new and unique to add to your tea routine.

Why You Will Love This Recipe

• Aromatic Experience: The rich aroma of smoky tea and spices fills your space with warmth and comfort, creating a cozy atmosphere perfect for autumn and winter.
• Creamy and Sweet: The addition of milk and brown sugar balances the intensity of the spices and smoky tea, providing a smooth, slightly sweet finish.
• Great for Cold Days: The bold flavors and warming spices make it an ideal drink to help fight off the chill during autumn and winter months.
• Exotic and Familiar: The smoky element adds an exotic touch, while the traditional spices keep it familiar and comforting, blending the best of both worlds.
• Energy Boost: The caffeine from the black tea provides a natural pick-me-up, making it a great alternative to coffee when you want something energizing yet soothing.

Ingredients

The key to a great Smoky Masala Chai lies in the balance of bold tea and warming spices.

The choice of smoky black tea is critical. Harney & Sons Black Cask Bourbon Tea works beautifully because it provides a rich, deep smokiness that stands up to the intensity of the spices. Another great option is a high-quality Lapsang Souchong.

Spices like black pepper, cloves, green cardamom, and cinnamon are essential in bringing warmth and complexity to the chai. Fresh, whole spices are always better, as they release their essential oils slowly when simmered, creating a more aromatic and flavorful tea.

Crushed cardamom pods, whole peppercorns, and cloves add a peppery heat and sweet-spicy notes, while the cinnamon stick lends warmth and depth. Using whole spices also means you get a longer infusion of flavor without the grittiness that ground spices can sometimes leave behind.

Milk is added to give the chai its creamy, comforting texture. You can use whole milk for richness or a non-dairy option like almond or oat milk for a lighter version. The milk not only smooths out the strong flavors of the tea and spices but also helps blend them together into a cohesive, warming drink.

Finally, brown sugar adds a subtle sweetness that balances the boldness of the tea and spices without being too sugary. Its molasses-like flavor works particularly well with the smoky tea, adding another layer of richness to the chai.

Optionally, you can add a star anise pod for a hint of licorice-like flavor that pairs surprisingly well with the smokiness and spices.

Ingredients for 2 servings of Smoky Masala Chai:

• 2 cups water
• 2 teaspoon loose-leaf (or 2 tea bags) smoky black tea (such as Harney & Sons Black Cask Bourbon Tea or Lapsang Souchong)
• 1 cup milk (dairy or non-dairy)
• 4-5 black peppercorns
• 3 whole cloves
• 3 green cardamom pods, slightly crushed
• 1 cinnamon stick
• 1-2 tablespoons brown sugar (adjust to taste)
• 1 star anise (optional)

How To Make Smoky Masala Chai

Instructions for making 2 servings of Smoky Masala Chai:

1. Boil the Spices: In a small pot, bring 2 cups of water to a boil. Add the black peppercorns, cloves, cardamom pods, and cinnamon stick (plus star anise, if using). Let the spices simmer for about 5 minutes to release their flavors.
2. Add the Smoky Tea: After the spices have simmered, add the smoky black tea to the pot and let it steep for 3-4 minutes, depending on how strong you want the smoky flavor.
3. Add Milk and Sweeten: Stir in the milk and brown sugar. Allow the mixture to simmer on low heat for another 3-4 minutes, stirring occasionally to blend the flavors.
4. Strain and Serve: Remove the pot from the heat and strain the tea into mugs to remove the spices and tea leaves.
5. Enjoy: Your Smoky Masala Chai is ready to serve! Sip and enjoy the warm, bold flavors.

More Tips & Variations

• Spicier Kick: For a bolder spice flavor, add a small piece of fresh ginger to the boiling water along with the other spices. This adds a zesty warmth that complements the smokiness.
• Nutmeg Grate: Grate a bit of fresh nutmeg over the finished chai to enhance the warm, spiced flavors and add a subtle nuttiness that pairs beautifully with the smoke.
• Salted Chai: Add a pinch of sea salt while simmering the tea and spices to balance out the sweetness and heighten the smoky, savory notes, creating a more complex flavor profile.
• Iced Smoky Chai: After preparing the chai, let it cool and serve it over ice for a refreshing yet bold version that’s perfect for warmer days while still retaining the complexity of the smoky tea and spices.