Bon Appétit’s essential recipe collection features a ginger-forward masala chai adapted by former food director Carla Lalli Music. The spiced milk tea draws inspiration from a preparation methods practiced at a former yoga studio, where instructor Spiros Antonopoulos prepared the beverage using a technique learned from a tea vendor in Taos, New Mexico.
The Roots of a Ginger-Forward Chai
Spice Profiles and the Assam Base
Traditional masala chai pairs black tea with milk and aromatic spices, though exact formulas vary by preparer. This version utilizes a streamlined spice profile that heavily emphasizes fresh ginger alongside cinnamon and green cardamom. Assam tea serves as the ideal base, though sturdy commercial tea bags like PG Tips function effectively when loose leaf is unavailable.
Mastering the Foaming Technique
The preparation streamlines an authentic technique where the mixture is brought nearly to a boil multiple times to build depth and caramelized flavor. Instead of a triple-boil method, the recipe allows the chai to foam up once before removal from heat, followed by a mandatory five-minute rest period prior to straining.
Adjusting Sweetness and Regional Styles
Maple syrup provides the primary sweetness for the drink. Brewers can adjust the amount of sweetener based on preference, using less syrup to highlight the sharp, gingery notes or increasing the quantity for a sweeter profile. Zaynab Issa’s Karak Chai offers an alternative regional style for home cooks exploring different iterations of spiced milk tea.
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