Making masala chai at home is extremely easy, yet so many people will go to their favorite coffee shop and get one there instead. Often times they're using a concentrate that could be made at home in a few minutes, and have the best one you've ever had.
15 green cardamom pods or 6 black cardamom (I used a mix of these)
4 cinnamon sticks (16g)
1 Tbsp (10g) black peppercorns
1/4 tsp fresh grated or ground nutmeg
2 3-inch strips oranges zest *optional*
1/4 cup (55g) granulated sugar
1/3 cup (45g) fresh ginger rough chopped
1/2 cup (23g) loose leaf black tea
Take your green/black cardamom, cinnamon sticks, black peppercorns and cloves and place in a baking sheet; toasting them at 350 degrees Fahrenheit for 6-8 minutes.
Once toasted, combine your spices with 1 quart of filtered water in a pot. Add in your ginger which has been rough chopped, your granulated sugar, orange peels and ground nutmeg.
Bring your mixture up to a boil over medium-high heat, then immediately reduce it down to a low simmer and let it sit for 10 minutes.
Remove from heat and allow it to cool for 30 seconds. Drop in ½ cup of loose leaf black tea. Let it steep for 4-5 minutes.
Strain your mixture and reserve your liquid.