Indian Masala Chai Recipe

Ingredients

• 240 ml (1 cup)water
• 240 ml (1 cup)milk
• 2–3 teaspoons (or 2 tea bags)loose-leaf black tea
• 1.3 cm (½ inch)fresh ginger, for grating
• 2 teaspoonssugar, or to taste
• 1.3 cm (½ inch)cinnamon
• 2–3green cardamom pods
• 2cloves
• 5black peppercorns

Instructions

1. 1

   Crush the spices

   Put the cinnamon, cardamom pods, cloves and peppercorns in a mortar and gently pound them to crack the spices and release their aroma.

2. 2

   Boil spices and ginger

   Bring the water to a boil in a saucepan over medium-high heat, then add the crushed spices. Grate the ginger straight into the pan and boil for 2–3 minutes, until the water takes on a faint yellowish colour.

3. 3

   Add tea and sugar

   Add the loose tea or tea bags and the sugar, if using. Boil for 1–2 minutes, until the liquid is a deep red; avoid boiling it for too long, as the tea can turn bitter.

4. 4

   Simmer with milk

   Pour in the milk and bring the chai to a rolling boil, then lower the heat and simmer for 5 minutes, until it darkens and thickens slightly.

5. 5

   Bring to a boil

   Raise the heat and bring the chai to another rolling boil. When a layer of milk cream forms on top, turn off the heat. Simmer longer before this final boil if you prefer a deeper colour or thicker consistency.

6. 6

   Strain and serve

   Strain the chai through a fine-mesh tea strainer into cups or a teapot, and serve hot.

What is masala chai?

Masala chai is Indian tea brewed with a mixture of spices; “masala” means spice blend, while “chai” means tea. Recipes vary from household to household, with different combinations and proportions of spices.

This version uses ginger, cinnamon, cardamom, cloves and peppercorns, simmered with black tea and milk. Crushing the whole spices first helps their aromas infuse the water.

Nutrition and macros by portion

The nutrition label shows one serving as written: 98 calories, 4g protein, 12g carbs, 4g fat.

The carbohydrate comes mainly from the milk and sugar, while milk also provides most of the protein and fat. For a more substantial plate, serve a cup alongside a protein-rich snack rather than relying on sweet accompaniments.

Choosing the ingredients

Black tea: Loose leaves give you control over the strength, while tea bags are convenient. Either works; keep an eye on the colour as the tea boils so it does not become too bitter.

Spices: Whole cardamom, cloves, cinnamon and peppercorns are crushed before brewing. Freshly grated ginger adds a bright, warming note.

Milk and sugar: The milk rounds out the tea and gives it body. Sugar is adjustable, so you can leave it out or sweeten the finished cup to taste.

Why crush the spices?

Gently cracking the spices exposes more of their surfaces to the hot water, helping their flavour come through during the short infusion. Use a light hand: the aim is to split them, not grind them into a fine powder.

If you do not have a mortar and pestle, press the spices with the flat side of a sturdy knife or the base of a small pan.

Watch the tea and milk

Tea stage: Boiling the leaves for 1–2 minutes brings out colour and flavour. A deep red brew is the cue to add milk; prolonged boiling at this stage can make the tea taste harsh.

Milk stage: After the milk comes to a rolling boil, reduce the heat and simmer for 5 minutes. Keep an eye on the pan, since milk can rise quickly when it boils.

Finish: The recipe uses a final rolling boil as its cue to stop cooking. A longer simmer before that is an option if you prefer the chai darker or thicker.

Getting the consistency right

The simmer with milk gives the chai time to darken and develop a fuller texture. The amount of evaporation and the length of simmer affect how concentrated it tastes, so use the colour and body as your guides.

Strain straight into cups once the chai is ready. This removes the tea and spice pieces and stops them continuing to steep in the pot.

Serving your chai

Serve the chai hot in cups, with a small snack if you like. Its aromatic spice and creamy texture pair well with plain biscuits or savoury snacks.

For two servings, divide the strained tea between two cups. If pouring from a height to create a little foam, do so carefully to avoid splashes.

Recipe notes & tips

• Crush the whole spices just before brewing for a fresh aroma.
• Grate the ginger directly into the water so its juice goes into the chai.
• Add sugar with the tea, and adjust the amount to suit your preference.
• Keep the pan in view once you add milk, as it can boil over quickly.
• Strain the chai promptly so the leaves do not keep steeping.

Variations

• Adjust the sweetness: Use less or more sugar, or omit it.
• Use tea bags: Replace the loose tea with 2 tea bags.
• Make it stronger: Use the upper end of the loose-tea range and watch for bitterness.
• Tune the spice: Adjust the listed whole spices to suit your preferred balance.
• Change the thickness: Simmer the chai for longer before the final rolling boil.

Common mistakes to avoid

• Grinding the spices too finely: Pound them only enough to crack them, so they are easier to strain.
• Boiling the tea too long: Add the milk after 1–2 minutes, once the brew is deep red.
• Letting the milk boil over: Lower the heat after the first rolling boil and watch the pan.
• Skipping the final strain: Pour through a fine-mesh strainer to remove tea leaves and spice pieces.
• Stopping before the flavour develops: Simmer with milk for the stated 5 minutes, then check the colour and consistency.

How to store

Masala chai is best served freshly made. Cool any leftovers promptly, refrigerate in a covered container and use within 2 days; reheat gently in a saucepan without letting it boil over.

Frequently asked questions