Masala Chai is the heartwarming spiced tea that fuels millions globally especially, among the people of subcontinent (across India and Pakistan). This masala chai is the fragrant blend of black tea, cardamom, and other spices and is not just a drink but a companion of hectic or happy hours. Regardless of time and conditions and even you are craving a cozy morning boost or a soothing evening sip, this recipe delivers bold flavors in no time.
Historically, it has been adapted as ayurvedic remedy in ancient India. Later, masala chai becomes into a daily intake during British colonial times when tea plantations emerged there. Each region adds its own flavor of spices based on seasonal needs or taste twist. Some of its variations comes up with the use of ginger with spices. One thing to remember with its taste is the nutritional body needs that are sourced from the mixture of aromatic spices. Based on its origin The word “chai” simply means “tea” in Hindi or Urdu, but the masala (spice) blend makes it special. OK! Let’s brew a cup that is 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
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.
2. Brew Tea
After boiling and brewing of tea for 2 minutes, pour in 70 ml milk and 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.
3. Strain and Serve
Lastly, strain into cup and enjoy it hot! For extra froth, pour the chai back and forth with ladle in the pan and then in the cup from little height (7-8 inches).
Masala chai is a hug in a mug _ a comforting, invigorating, and easy variable recipe. Once you master this recipe that’s not a rocket science, you will never settle for store bought tea bags again!
Serving Suggestions and Variations
Classic Pairing: Traditionally chai or masala chai served with biscuits, rusks, snacks or pakoras.
Iced Version: You can make iced tea for summer by reviving it with ice and cold milk adding a spoon of crushed nuts.
Decadent Touch: Add a splash of condensed milk for doodh pati chai or caramel tea milk.
Tips for making Perfect Masala Chai
Crush spices lightly into flaky texture to release oils without bitterness.
Don’t overboil tea, it will turn bitter in taste.
For stronger tea flavor adjust milk by reducing its quantity and for creamier texture make more milky chai by adding full fat milk.
FAQS
Can I use tea bags instead of loose leaves?
Yes you can! For this steep 2 bags, but reduce brewing time to 1-2 minutes to avoid bitterness.
How do I make it caffeine-free?
To make it caffeine-free, you can substitute black tea with rooibos or other herbal chai blends.
What is the best dairy-free milk for chai?
Oat milk more creamy or almond milk that is 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.
