How to make Masala Chai

Ingredients

• 240 ml (1 cup)water
• 10 ml (2 teaspoons)tea leaves
• 3green cardamom pods
• 2cloves
• 1.3 cm (½ inch) piececinnamon
• 3peppercorns
• 5–10 ml (1–2 teaspoons)sugar
• 180 ml (¾ cup)milk

Instructions

1. 1

   Crush the spices

   Lightly crush the whole spices using a mortar and pestle, then set them aside.

2. 2

   Brew the tea

   Bring the water to a boil in a pot. Lower the heat, add the crushed spices and tea leaves, and simmer for 5–7 minutes, until the tea has taken on colour and the flavours have infused.

3. 3

   Add milk and sugar

   Stir in the milk and sugar. Bring the tea to a boil, then turn off the heat. Strain and serve hot, with digestive biscuits if you like.

What is masala chai?

Masala chai is Indian tea brewed with spices, milk and usually a little sugar. Its name describes the combination of tea and a spice mixture rather than one fixed recipe.

This version uses cardamom, cloves, cinnamon and peppercorns. Simmering them with the tea leaves gives the brew time to develop colour and a warming, aromatic flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 84 calories, 3g protein, 11g carbs, 3g fat.

The tea contributes most of the carbohydrates, while the milk supplies much of the protein and fat; the sugar adds further carbohydrates. Enjoy a cup with a snack that adds more substance, such as a piece of fruit or a digestive biscuit.

The spice blend

Whole spices: Crushing them lightly helps release their aroma into the water. A rough crush is enough; there is no need to grind them to a powder.

Steeping the tea

Tea leaves: Simmer them with the crushed spices for 5–7 minutes as directed. Keep the heat low after the water boils so the mixture infuses steadily.

Adding milk

Milk and sugar: Add both after the tea and spices have simmered. Stir to combine, then watch the pot as it comes back to the boil so it does not bubble over.

Straining and serving

Texture: Strain the chai into cups to remove the tea leaves and whole spices. Serve it hot, with digestive biscuits alongside if desired.

Getting the balance right

Sweetness: The recipe gives a range of 1–2 teaspoons of sugar, so choose an amount within that range to suit your taste. The milk softens the tea and spice flavours.

Recipe notes & tips

• Crush the spices only lightly so they are easier to strain out.
• Keep the heat low while the tea and spices simmer.
• Stir after adding the milk and sugar to combine them evenly.
• Stay by the pot as the chai returns to the boil.
• Strain the tea just before serving for a smooth cup.

Variations

• Adjust the sweetness: Use 1 or 2 teaspoons of sugar, according to your preference.
• Change the spice balance: Vary the proportions of the listed spices while keeping the total recipe quantities in mind.
• Use loose-leaf tea: Choose tea leaves with a strength you enjoy, as they form the base of the brew.
• Make it dairy-free: Replace the milk with a milk alternative that suits your taste.
• Serve with a snack: Offer digestive biscuits alongside the hot chai.

Common mistakes to avoid

• Grinding the spices too finely: They can be difficult to strain; crush them roughly instead.
• Boiling hard during the infusion: The tea may boil over; lower the heat after the water boils.
• Simmering for less than directed: The tea may not develop as much colour; allow 5–7 minutes.
• Walking away after adding milk: The pot can bubble over as it boils; keep an eye on it.
• Skipping the straining: Leaves and whole spices remain in the cup; strain before serving.

How to store

Masala chai is best served freshly made. If you have leftovers, refrigerate them promptly in a covered container and use within 2 days; reheat gently in a pan until hot, without letting it boil over.

Frequently asked questions