Masala Chai

Ride a bustling Indian train in a single sip: bold Assam-style black tea leaves are slow-simmered with a house masala of cardamom, cinnamon, ginger, cloves, and black pepper—the fragrant quintet that has perfumed chai stalls from Delhi to Mumbai for more than a century. Masala (“spice”) + chai (“tea”) means the cup is all about full body, high aromatics, and invigorating heat—a recipe that took shape when Indian tea growers paired locally loved spices with robust black tea in the early 1900s. 

Flavor ride: deep malt and cocoa from the tea, a warming rush of ginger and pepper, sweet cinnamon bark, and cardamom’s citrus-floral lift. Brew it traditionally—half milk, half water, a spoon of sugar—or enjoy it straight for pure, spice-driven intensity.

Brew guide: 1 Tbsp per 8 oz | simmer 5 min | add milk + sugar to taste.
Morning jolt, afternoon pick-me-up, or latte base—this chai keeps the adventure rolling long after the whistle blows.