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Spicy Tea (Masala Chai)



600 g

Spicy Tea (Masala Chai)

  • 30 grams ginger, cut into discs
  • 20 grams black tea leaves, loose, or 4 tea bags of English Breakfast/Assom Bold etc
  • 8 green cardamom pods, whole
  • 8 cloves, whole
  • 2 star anise, whole
  • 1 cinnamon quill, broken in half
  • 1-2 pinches fennel seeds, whole
  • 600 grams water
  • 200 grams Milk
  • 30 grams sugar, optional, or to taste

Recipe's preparation

  1. Place the ginger into the mixing bowl and chop for 5 seconds on speed 5.
  2. Using spatula, scrape down the sides then add the tea, whole spices and water. Cook at 100 Degrees Celsius for 15 minutes on stir speed.
  3. Add the milk and sugar, if using and cook further 5 minutes on stir speed.
  4. Strain, serve hot.

Accessories you need

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30g ginger will result in a strong ginger flavour and warmth. For less, use 15-20g

Sugar is optional. Add more or less, according to your taste. You can always omit it, taste then stir the desired amount of sugar/sweetener into it once prepared.

This is an excellent immunity booster or tea for when you are feeling under the weather.

This recipe yeilds approx. 600-650ml.

I can hear you doubt the fennel and maybe even star anise, but trust me, it's great!

I learnt this recipe, not exactly, from a wonderful Fijian Indian lady who is now a close friend. It's not exactly her recipe because hers is different everyday. You do not need to be exact with your recipe. Use what you have. Omit ingredients or substitute for ground powders if needed.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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