Put all the spices and ginger in a spice grinder and grind coarsely.
Pour the water in the steel insert of your instant pot and hit sauté. When the water starts boiling, add the teabags (tags removed) and spice mixture. Cancel sauté.
Add the milk and sugar. Secure the lid, make sure the steam release handle is turned to 'sealing' and hit the pressure cooking button. Set the timer to four minutes. When the timer beeps, allow a natural release of pressure.
Open the pot and stir the brew. Remove the teabags and strain the hot tea into a teapot or directly into warm mugs or cups.
Substitute the teabags with loose black tea if you want. Loose tea is stronger than teabags, so 4 tablespoons would be enough.
Vary the spices according to your taste.
To store leftover tea, cool it completely and pour into glass containers. It keeps in the refrigerator for up to four days. Reheat in a microwave.
Serving Size:1 cup
Keywords: masala chai, Indian spiced tea, chai latte, instant pot masala chai
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.