Check boxes to add ingredients to cart
Sana Javeri Kadri
Adapted from Dishoom's Masala Chai. Both Dishoom's version and my own are love letters to Bombay's cutting chai - best drunk at a street side stall and freshly boiled. For my at-home drinking needs, this oat milk rendition is pretty damn close to that memory. I've tried this with ground spices, I've tried it with different quantities of whole spices, I've tried it every which way and this is how I like it best. Keeping the spices whole and giving them time to boil down and flavor the chai produces a stiff cup that isn't too overpowering.
Psst, looking for an even quicker cup of masala chai? Try our house blend—it's powdered, mixed and ready to use! Click here for instructions on how to brew the perfect cup.