Masala Chai is the heartwarming spiced tea that fuels millions across India and beyond. This fragrant blend of black tea, ginger, cardamom, and other spices is more than a drink—it’s a ritual. Whether you’re craving a cozy morning boost or a soothing evening treat, this recipe delivers bold flavors in just 15 minutes.
Born in ancient India as an Ayurvedic remedy, masala chai evolved into a daily staple during British colonial times when tea plantations flourished. Each region adds its twist—some use star anise or fennel, while others prefer a stronger ginger kick. The word “chai” simply means “tea” in Hindi, but the masala (spice) blend makes it special! Let’s brew a cup that’s rich, aromatic, and perfectly balanced.
Ingredients
- 40 ml water
- 70 ml whole milk
- 1-2 cloves
- 2 tsp black tea leaves or crushed
- 1-2 green cardamom pods
- 1 inch small cinnamon stick
- 1 pinch fennel seeds
- 1 tbsp sugar or (adjust to taste)
Directions
Step 1. Boil Spices
In a saucepan, add 40 ml water, and all spices such as cardamom, cinnamon, cloves, and fennel seeds as mentioned above for one serving. Meanwhile also add black tea and sugar. Bring the mixture to boil, then simmer for 1-2 minutes to infuse the flavors.
Step 2. Brew Tea
After boiling and brewing of tea for 2 minutes. Pour in 70 ml milk, then simmer for 3-4 minutes until the color deepens to a warm caramel hue. Bring it to boil and let it simmer for 4-5 minutes after one boil. Gently keep mixing tea with ladle by pouring from few inches of pan.
Step 3. Strain & Serve
Finally, Strain into cup and enjoy hot! For extra froth, pour the chai back and forth between two cups before serving.
Masala chai is a hug in a mug—comforting, invigorating, and endlessly customizable. Once you master this recipe, you’ll never settle for store-bought tea bags again!
Serving Suggestions
Classic Pairing: Serve with biscuits, rusks, snacks or pakoras.
Iced Version: Chill and pour over ice for a summer refresher.
Decadent Touch: Add a splash of condensed milk for “Doodh Pati Chai.”
Tips for Perfect Chai
Crush spices lightly to release oils without bitterness.
Don’t overboil tea, it gives bitter taste.
Adjust milk ratio for stronger (less milk) or for creamier texture make more milky chai.
FAQs:
Can I use tea bags instead of loose leaves?
Yes! Steep 2 bags, but reduce brewing time to 1-2 minutes to avoid bitterness.
How do I make it caffeine-free?
You can substitute black tea with rooibos or other herbal chai blends.
What’s the best dairy-free milk for chai?
Oat milk (creamy) or almond milk (nutty) work best.
Can I make a big batch ahead?
No! Always brew it fresh and enjoy.
Why is my chai bland?
Toast whole spices in a dry pan for 1 minute before boiling to intensify flavors.
Masala Chai
1
servings2
minutes7
minutes106
kcalMasala Chai is the heartwarming spiced tea that fuels millions across India and beyond. This is a fragrant blend of black tea, ginger, cardamom, and other spices and is more than a drink!
Ingredients
40 ml water
70 ml whole milk
1-2 cloves
2 tsp black tea leaves or crushed
1-2 green cardamom pods
1 inch small cinnamon stick
1 pinch fennel seeds
1 tbsp sugar or (adjust to taste)
Directions
- Boil Spices
In a saucepan, add 40 ml water, and all spices such as cardamom, cinnamon, cloves, and fennel seeds as mentioned above for one serving. Meanwhile also add black tea and sugar. Bring the mixture to boil, then simmer for 1-2 minutes to infuse the flavors.
- Brew Tea
After boiling and brewing of tea for 2 minutes. Pour in 70 ml milk, then simmer for 3-4 minutes until the color deepens to a warm caramel hue. Bring it to boil and let it simmer for 4-5 minutes after one boil. Gently keep mixing tea with ladle by pouring from few inches of pan. - Strain & Serve
Finally, Strain into cup and enjoy hot! For extra froth, pour the chai back and forth between two cups before serving.
Notes
- Always brew tea fresh and enjoy with your favorite snack.
