Aromatic Masala tea in cup, spices and brown sugar on grey table, flat lay

Masala chai is a traditional Indian tea infused with a vibrant mix of bold black tea, whole spices, fresh ginger, and milk. Rich, warming, and aromatic, this spiced beverage is a soothing ritual enjoyed throughout the day, perfect for cozy mornings or relaxing evenings.

Why You’ll Love This Recipe

This recipe captures the essence of authentic masala chai made from scratch. It’s simple, yet endlessly customizable, with bold spices that awaken your senses and a creamy texture that comforts the soul. Whether you’re reminiscing about home or seeking a new tea-time favorite, this chai will quickly become a cherished staple.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 green cardamom pods

• 2 cloves

• 10 black peppercorns

• 1/8 teaspoon fennel seeds

• 1 small stick of cinnamon

• Small piece of fresh ginger (about 2 teaspoons, crushed)

• 2 tablespoons loose black tea

• 2 cups water

• 1.5 to 2 cups milk (whole, oat, soy, or almond)

• Sugar or jaggery, to taste

Directions

1. Grind cardamom, cloves, peppercorns, fennel seeds, and cinnamon until coarsely ground.

2. Crush the fresh ginger using a mortar and pestle.

3. In a saucepan, combine water, ground spices, and ginger. Bring to a boil, then simmer for 3–5 minutes.

4. Add the loose black tea and simmer for another 2–3 minutes.

5. Pour in the milk and let it bubble up to the top of the pan, then reduce heat. Repeat this bubbling process 2–3 times.

6. Sweeten with sugar or jaggery to taste.

7. Simmer for a final 2–3 minutes, then strain into cups and serve hot.

Servings and timing

• Servings: 2

• Prep Time: 5 minutes

• Cook Time: 10 minutes

Variations

• Use decaf black tea or rooibos for a caffeine-free version.

• Adjust spice levels to taste — more cardamom for sweetness, more ginger for kick.

• Swap sugar with honey or maple syrup for a modern twist.

• Use plant-based milk for a dairy-free chai. Oat milk gives the best creamy consistency.

storage/reheating

• Store leftover chai in the fridge for up to 24 hours.

• Reheat gently on the stove or microwave, adding a splash of milk if it thickens.

FAQs

What is masala chai?

Masala chai is a traditional Indian spiced tea made by brewing black tea with spices, milk, and sweetener.

Is “chai tea” correct?

Not really — “chai” already means tea. So “chai tea” is redundant. Just call it “chai” or “masala chai.”

Does masala chai have caffeine?

Yes, because it’s made with black tea. You can use decaf black tea or herbal alternatives if needed.

Why did my chai curdle?

Ginger can curdle milk. Boil the ginger and spices in water first before adding milk. Also, use fresh milk and avoid boiling it too hard.

Can I skip or substitute any spices?

Yes. Every household has its own blend. Feel free to adjust to your taste or availability.

Can I use tea bags instead of loose tea?

Yes. Use 2 black tea bags for a similar flavor.

How do I make it stronger or lighter?

Adjust the amount of tea and spices, or vary the water-to-milk ratio to find your preferred strength.

How long should I simmer the spices?

Simmer for at least 3–5 minutes to allow the flavors to develop fully.

What’s the best type of tea for masala chai?

Assam tea is most traditional for its boldness, but Darjeeling, Ceylon, or English Breakfast can also work.

Can I make a large batch?

Yes. Simply scale up the ingredients and keep the chai warm in a thermos or on very low heat.

Conclusion

Masala chai isn’t just a beverage — it’s comfort in a cup. With just a handful of pantry spices and a few minutes of simmering, you can brew up a deeply flavorful, soul-soothing tea that’s perfect for sharing or savoring solo.

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