Masala Chai (Indian Spiced Tea)

Few drinks say “home” to an Indian family like a steaming cup of masala chai. It is the first thing many of us reach for in the morning, the reason a conversation starts at four o’clock, and the cure for almost every rainy day. This recipe shows you how to make it the way it is made in Indian kitchens: strong, milky and full of warming spices.

Why You Will Love This Masala Chai

• Ready in just 10 minutes with simple pantry ingredients
• Bold flavour from fresh ginger, green cardamom, cloves and cinnamon
• Easy to scale up for guests or make just for yourself

Ingredient Notes

Tea: Assam CTC (crush, tear, curl) tea gives the deep colour and strength that masala chai is known for. Milk: Whole milk makes the creamiest cup. Spices: Always crush whole spices just before use because pre-ground versions lose their fragrance quickly.

How to Get Perfect Chai Every Time

Start the spices in cold water so the ginger and cardamom have time to infuse. Add tea only after the spices have simmered, then pour in the milk and watch the pan closely as it rises. Simmering gently for two minutes after the milk goes in gives chai its rich, rounded taste without any bitterness.

Serving and Storage

Serve hot with rusk, biscuits or crispy snacks. Chai is best fresh, but you can refrigerate leftovers for up to one day and reheat gently on low heat. For a quick morning routine, grind a jar of chai masala powder and keep it ready.

Frequently Asked Questions

What is the difference between masala chai and regular tea?

Masala chai is black tea simmered with milk, water, sweetener and whole spices such as cardamom, ginger, cinnamon, cloves and black pepper. Regular tea is usually just leaves steeped in hot water, so chai tastes richer, creamier and far more aromatic.

Which tea leaves work best for masala chai?

Strong Assam CTC or another robust black tea is the best choice because its bold flavour stands up to milk and spices. Delicate teas such as Darjeeling or green tea tend to taste weak and get lost in the spices.

Why does my chai taste bitter?

Bitterness usually comes from boiling the tea leaves too long or using too many of them. Simmer the leaves for two to three minutes, then add the milk and bring it to a gentle boil once, rather than letting it bubble hard for a long time.

Can I make masala chai with plant-based milk?

Yes. Oat milk gives the creamiest, most chai-like result, and soy milk also works well. Add the plant milk after the tea and spices have simmered, and heat it gently so it does not split or turn thin.

Should I use whole spices or ground spices?

Freshly crushed whole spices give a brighter, cleaner aroma and a smoother cup. Ground spices work in a pinch, but use less because they are stronger and can leave a gritty texture, so strain carefully.

How do I store leftover chai or homemade chai masala?

Leftover chai keeps for a day in the refrigerator and reheats best on the stove over low heat. A homemade chai masala powder stays fragrant for up to three months in an airtight jar kept away from heat and sunlight.

More Recipes You Will Love

• Punjabi Samosa: crisp pastry filled with spiced potato and peas
• Aloo Paratha: stuffed flatbread, a classic with butter and curd
• Kanda Poha (Maharashtrian Flattened Rice): light, tangy flattened rice breakfast
• Moroccan Mint Tea: fragrant, sweet green tea with fresh mint

Print Recipe

Beginner Friendly

Masala Chai (Indian Spiced Tea)

Author: Anjali Cooking Method: Boiling & Simmering Cuisine: Indian Courses: Beverages Recipe Keys: Quick Meals Soy Free Vegetarian Meals

Difficulty: Beginner Prep Time 3 mins Cook Time 7 mins Total Time 10 mins

Servings: 2 Estimated Cost: $ 2 Calories: 90

Best Season: Fall, Winter

Dietary:

E Eggless G Gluten-Free N Nut-Free V Vegetarian

Description

Masala chai is the everyday comfort drink of India: strong black tea simmered with milk and a handful of whole spices until it turns deep golden and fragrant. This home-style version uses fresh crushed ginger, green cardamom, cloves and cinnamon, and every step is timed so your chai comes out bold but never bitter. It is ready in about ten minutes and tastes just like the roadside chai you remember on a rainy evening.

Ingredients (makes 2 cups, serves 2)

Servings

Base

• 2 cups fresh filtered water (480 ml; the base that carries the spices and tea)
• 1 cup full-fat whole milk (240 ml; gives creamy chai; oat or soy milk works for a vegan version, added after the tea has simmered)
• 2 teaspoons sugar (adjust to taste; jaggery is a traditional alternative)

Spices and Tea

• 2 tablespoons loose black tea (Assam CTC) (strong, granulated tea gives chai its bold, deep colour; 2 to 3 tea bags can be used instead)
• 4 whole green cardamom pods (lightly crushed so they release their fragrant seeds)
• 1 inch fresh ginger (about 10 g, crushed with the skin on for a warming, spicy kick)
• 2 whole whole cloves (strongly aromatic, so do not add more than the recipe says)
• 1 small cinnamon stick (about 2 inches (5 cm); cassia or true cinnamon both work)

Instructions

1. Gather and Measure

   Measure out 2 cups (480 ml) of water, 1 cup (240 ml) of whole milk, 2 teaspoons of sugar and 2 tablespoons of loose Assam tea. Set a small saucepan, a fine strainer and 2 cups next to the stove.
   Tip: Chai moves quickly once the milk goes in, so having everything measured and in reach prevents boil-overs and over-brewed tea.

2. Crush the Ginger

   Wash the 1 inch (10 g) piece of ginger and, leaving the skin on, crush it with a mortar and pestle or the back of a heavy spoon until it splits and its fibres show.
   Tip: Crushing, rather than grating, gives a warming ginger flavour that does not turn harsh and also makes it easy to strain out later.

3. Crush the Cardamom and Cinnamon

   Lightly crack the 4 green cardamom pods so the husks split open, and break the cinnamon stick (about 5 cm) in half. Keep the 2 cloves whole.
   Tip: Crush the spices right before using for the strongest fragrance. Do not add extra cloves, as they are very strong and can make the chai taste medicinal.

4. Boil Water with the Spices

   Pour 2 cups of water into the saucepan and add the crushed ginger, cardamom, cloves and cinnamon. Bring to a rolling boil over medium-high heat, which takes about 2 to 3 minutes.
   Tip: Adding the spices to cold water lets them release their flavour gradually as the water heats up.

5. Simmer to Infuse

   Reduce the heat to medium-low and simmer for 2 minutes, until the water turns a pale golden colour and smells strongly of cardamom, ginger and cinnamon.
   Tip: Do not skip this minute or two. It is when the spices release their oils and build the flavour of the chai.

6. Add the Tea

   Add the 2 tablespoons of loose tea to the simmering water and cook for 1 minute, until the water turns a deep reddish-brown colour.
   Tip: For a stronger chai, simmer the tea for an extra 30 to 60 seconds before adding milk. Longer than 2 minutes makes the tea bitter.

7. Add the Milk and Sugar

   Pour in the 1 cup of milk and stir in the 2 teaspoons of sugar until dissolved. Increase the heat to medium.
   Tip: Adding the milk after the tea keeps the tea from overcooking. For a vegan chai, use oat or soy milk and keep the heat gentle so it does not split.

8. Watch for the Rise

   Stay beside the pan and watch it carefully. After about 2 minutes, the chai will form a thick foam that rises quickly to the rim. As soon as it does, lower the heat, or lift the pan off the burner for a few seconds, and let it settle.
   Tip: Milk boils over in seconds, so do not walk away. Raising and lowering the pan is the traditional way to control it.

9. Simmer to Deep Gold

   Simmer on low heat for 2 more minutes, letting the chai rise and settle once or twice, until it turns the deep golden-brown colour of caramel.
   Tip: The colour is your guide. Pale chai is underdone and will taste weak, while a very dark chai may be bitter.

10. Strain into Cups

    Place a fine strainer over the first cup and pour the chai through it, pressing the spices lightly with a spoon to extract the last of their flavour. Repeat for the second cup, dividing the chai evenly.
    Tip: Strain slowly, as the tea leaves and spices settle at the bottom, and discard them afterwards.

11. Serve Hot

    Serve immediately while piping hot, with rusk, biscuits or a plate of pakoras. Sip slowly and enjoy it fresh.
    Tip: Pouring the chai from one cup to another a few times cools it slightly and gives a lovely froth. Leftover chai keeps in the fridge for 1 day, but tastes best fresh.

Nutrition Facts

Servings 2

---

Amount Per Serving

Calories 90kcal

% Daily Value *

Total Fat 4g7%

Saturated Fat 2.4g12%

Cholesterol 12mg4%

Sodium 55mg3%

Potassium 170mg5%

Total Carbohydrate 10g4%

Sugars 10g

Protein 4g8%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Crush the spices fresh just before using for the strongest aroma. For a stronger chai simmer the tea for an extra minute before adding milk. Leftover chai can be refrigerated for 1 day and reheated gently, but it tastes best fresh. Make a chai masala blend by grinding 10 cardamom pods, 1 cinnamon stick, 5 cloves and a teaspoon of dry ginger powder and store it in a jar.

Keywords: masala chai, Indian tea, cardamom tea, monsoon drink