HOME MADE TEA MASALA | CHAI MASALA | HOW TO MAKE MASALA TEA

Ingredients

• 100 gblack peppercorns
• 75 gcinnamon sticks
• 50 gcardamom
• 10cloves
• 100 gdried whole ginger or ginger powder
• 2nutmegs
• 1–2 piecesmace
• 480 ml (2 cups)water
• 240 ml (1 cup)milk
• 10–12fresh mint leaves
• ½ tspchai masala
• 3–4 tspsugar
• 2–3 tsptea leaves

Instructions

1. 1

   Toast the cinnamon

   Dry-roast the cinnamon sticks over low heat for 2 minutes, stirring continuously.

2. 2

   Add aromatics

   Add the cloves and cardamom, then roast for 1–2 minutes.

3. 3

   Toast remaining spices

   Add the peppercorns and mace and roast for 1 minute.

4. 4

   Cool the spices

   Transfer the roasted spices to a plate or tray and leave them to cool.

5. 5

   Grind the spices

   Grind the roasted spices. If using whole nutmegs, crack them with a pestle first, then add them to the grinder.

6. 6

   Mix the masala

   Transfer the ground spices to a mixing bowl. Add the ginger and, if using it, the nutmeg powder, then mix thoroughly.

7. 7

   Store the blend

   Keep the masala in an airtight container.

8. 8

   Boil water and mint

   Put 480 ml (2 cups) of water and the mint leaves in a saucepan. Bring to the boil over medium heat, then boil for 2–3 minutes.

9. 9

   Add chai masala

   Add ½ tsp chai masala and simmer for a few seconds.

10. 10

    Sweeten the tea

    Add 3–4 tsp sugar and mix. Simmer for 1 minute.

11. 11

    Add tea leaves

    Add 2–3 tsp tea leaves and simmer for 1 minute.

12. 12

    Add the milk

    Pour in 240 ml (1 cup) of milk and heat the tea until hot. Simmer for 1–2 minutes.

13. 13

    Strain and serve

    Strain the tea through a sieve directly into mugs or a teapot.

What is masala chai?

Masala chai is Indian tea brewed with milk, sweetener and warming spices; recipes vary from household to household. This version adds fresh mint to a homemade blend built from pepper, cinnamon, cardamom, cloves, ginger, nutmeg and mace.

The spice quantities make a substantial batch of masala, while only ½ tsp is used for this two-serving brew. Toasting the whole spices before grinding helps bring out their aroma.

Nutrition and macros by portion

The nutrition label shows one serving as written: 75 calories, 3g protein, 13g carbs, 3g fat.

Most of the drink's carbohydrates and sugars come from the added sugar and milk, while the milk contributes protein and fat. The spice blend adds flavour in a small measured quantity; serve the chai alongside a filling snack such as fruit with yoghurt or a savoury sandwich to make a more balanced snack or light meal.

The homemade spice blend

Whole spices: cinnamon, cardamom, cloves, peppercorns and mace are roasted briefly, cooled and ground. Use low heat and keep them moving so they warm evenly rather than scorch.

Ginger and nutmeg: add the ginger after grinding the toasted spices. The method allows either whole nutmeg, cracked before grinding, or nutmeg powder mixed in afterwards.

Brewing the tea

Mint first: boiling the leaves in the water for 2–3 minutes gives them a head start before the tea and milk go in. Keep the pan at a steady medium heat.

Layered additions: the masala goes in for a brief simmer, followed by sugar for 1 minute and tea leaves for another minute. Add the milk last and simmer for 1–2 minutes.

How to judge doneness

The tea is ready when it is hot after the milk is added and has completed its final 1–2-minute simmer. The recipe does not specify a particular colour or thickness, so use heat and timing as your cues.

Straining removes the tea leaves, mint and any coarse spice particles. Pour through a sieve into mugs or a teapot while the tea is hot.

Choosing the tea and milk

Tea leaves: the recipe calls for 2–3 tsp, giving you some room to adjust the strength. Keep to the stated 1-minute simmer after adding them.

Milk: the specified amount is 240 ml for 480 ml water. Use the milk you normally prefer; the recipe does not prescribe a particular type.

Serving and using the masala

Serve the strained chai straight away in mugs or pour it into a teapot. It pairs well with biscuits or a small savoury snack.

The description also suggests using the spice mixture in cakes, cookies, tea breads and lattes. Keep the blend airtight between uses to preserve its aroma.

Recipe notes & tips

• Stir the spices constantly while dry-roasting the cinnamon over low heat.
• Let the roasted spices cool before grinding them.
• Crack whole nutmegs with a pestle before adding them to the grinder.
• Add the ginger after grinding the toasted spices, as directed.
• Keep the mint, masala, sugar and tea simmering for their stated times.
• Strain the tea before serving to catch the leaves and spice pieces.

Variations

• Adjust the sweetness: use 3 tsp sugar for a less sweet brew or 4 tsp for a sweeter one.
• Use powdered ginger: mix it into the ground spices instead of using dried whole ginger.
• Choose nutmeg powder: stir it into the blend rather than cracking whole nutmegs.
• Vary the tea strength: use 2 tsp tea leaves for a milder cup or 3 tsp for a stronger one.
• Try the blend in baking: add a little chai masala to cakes, cookies or tea breads.

Common mistakes to avoid

• High roasting heat: the spices can scorch, so keep the heat low and stir continuously.
• Grinding warm spices: they should cool on a plate or tray before grinding.
• Adding ginger too soon: the method adds it after grinding the roasted spices.
• Skipping the simmer timings: follow the separate timings for masala, sugar, tea leaves and milk.
• Serving without straining: pour the finished tea through a sieve to remove leaves and spice pieces.

How to store

Store the dry masala in an airtight container; no storage duration is specified in the recipe. Refrigerate leftover brewed tea promptly and reheat until hot before serving.

Frequently asked questions