Masala Chai Recipe

As I sip on this steaming cup of homemade masala chai, I can’t help but feel like I’m wrapping myself in a cozy, spiced blanket that sends my senses on a trip around the world—all from the comfort of my kitchen.

I revel in creating a cup of masala chai so warm and wonderful it might have been made for a Bollywood star. I take the richest black tea leaves I can find—macho enough to stand up to the onslaught of spices—and brew them with the following: cinnamon, cardamom, and cloves, a trinity of warming spices.

I boost the flavor with fresh ginger. My chai is made with a 50-50 blend of milk and water.

You can use all milk, or all water, or a mix in any proportion you like. Drink it only if you don’t mind a comfortable, cozy feeling.

Masala Chai Recipe Ingredients

• Black Tea Leaves: Rich in antioxidants, boosts alertness, provides a robust base flavor.
• Cinnamon Stick: Contains antioxidants, adds a warm, sweet woody note.
• Green Cardamom Pods: Aromatic with digestive benefits, imparts a sweet, floral essence.
• Cloves: Antimicrobial properties, offers a warm, sweet-spicy profile.
• Ginger: Aids digestion, delivers spicy, zesty undertones.

Masala Chai Recipe Ingredient Quantities

• 2 cups water
• 2 cups whole milk
• 2 tablespoons black tea leaves or 4 black tea bags
• 2-3 tablespoons granulated sugar (adjust to taste)
• 1 cinnamon stick
• 4-5 whole green cardamom pods, slightly crushed
• 4-5 whole cloves
• 1-2 slices of fresh ginger or 1/2 teaspoon ground ginger
• 1 whole star anise (optional)
• 5-6 black peppercorns (optional)

How to Make this Masala Chai Recipe

1. In a medium saucepan, mix the water with a cinnamon stick, cardamom pods, cloves, ginger slices, star anise, and black peppercorns.

2. Heat the mixture over medium heat until it comes to a boil, enabling the spices to impart their flavors into the water, for about 5 minutes.

3. Pour the whole milk into the saucepan and bring it back to a gentle boil, stirring now and then.

4. When the combination starts to bubble, turn the heat down to low and add the black tea leaves or tea bags.

5. Allow the rich flavors to develop in the chai for another 5–7 minutes by letting it simmer.

6. Incorporate the granular sugar, amount to your liking, and mix well until it is completely dissolved.

7. Take the saucepan off the heat and allow the chai to steep for a few minutes. This will really help the flavor come through!

8. Pour the chai mixture through a sieve with very fine mesh into a teapot or directly into cups, and filter out the spices and tea leaves.

9. Taste the chai and adjust the sweetness if necessary, dropping in more sugar if you want it sweeter.

10. Serve the hot masala chai; if you like, add a sprinkle of ground cinnamon or ginger powder to give it that extra delightfully aromatic touch.

Masala Chai Recipe Equipment Needed

1. Medium saucepan
2. Stirring spoon or spatula
3. Measuring cups
4. Fine mesh sieve
5. Teapot or serving cups
6. Optional: Nutmeg grater (if adding ground cinnamon or ginger powder)

FAQ

• What type of milk should I use for Masala Chai?It is recommended that you use whole milk for an excellent flavor, but you can use any kind of milk you like, including milk from plants.
• Can I make Masala Chai without sugar?Indeed, you can remove sugar or replace it with honey, maple syrup, or a sugar alternative that suits your taste.
• How long should I simmer the chai with spices?The spices and tea should be allowed to simmer for about 5 minutes, to ensure that the flavors really come together, before adding in milk.
• Is it possible to prepare Masala Chai in advance?Although the spices taste best when freshly prepared, you can make the mixture ahead of time. For optimal flavor, brew the tea fresh when ready to serve.
• Can I add more spices to the chai?Definitely, adapt the levels of spice to suit your taste. Increasing ginger or peppercorns can lend additional warmth and spiciness.
• Is it necessary to use whole spices?For authentic flavor, nothing beats whole spices. But if you find yourself out of them or pressed for time, feel free to use ground spices—just be a little more judicious with the amount, since they’re more potent. Also, I wouldn’t recommend doing this with any spice you’re not already familiar with.

Masala Chai Recipe Substitutions and Variations

Almond or oat milk can be used in place of whole milk for a nondairy substitute.
Honey, maple syrup, or any sweetener of your choice can take the place of granulated sugar.
You can replace a cinnamon stick with half to 1 teaspoon of ground cinnamon.
If fresh ginger isn’t available, you can use 1/4 to 1/2 teaspoon of ground ginger in its place.
Green tea leaves can be substituted for an equivalent amount of black tea leaves for a different flavor.

Pro Tips

1. Fresh Spice Advantage If possible, use freshly crushed spices for a more robust flavor. Crushing the spices just before using them releases oils that are essential for achieving a fragrant and aromatic chai.

2. Simmer Gently When you add the milk, ensure that you do not heat it too rapidly or let it reach a rolling boil, as this may cause the milk to scald or form a skin. Keep it at a gentle simmer for a smooth and creamy chai.

3. Customize the Spice Level Adjust the quantity of spices like ginger, cardamom, and peppercorns to fit your personal preference. For a spicier chai, increase the ginger or black pepper, while for a milder version, reduce them slightly.

4. Tea Leaves vs. Tea Bags If using loose tea leaves, you can customize the strength of the tea by controlling the amount and steeping time. For a stronger tea flavor, add a bit more leaves or let it steep a little longer.

5. Balancing Sweetness Start with less sugar, since you can always add more later. To enhance the sweetness naturally without overwhelming the chai’s spice profile, you can try using a pinch of brown sugar or a dash of honey for a richer taste.