Masala Chai (Spiced Indian Tea)

Ingredients

• 532 ml (2¼ cups)water
• 2 teaspoonsloose black tea
• 118–177 ml (½–¾ cup)milk
• 3cloves
• 1-inch piececinnamon stick
• 4green cardamom pods
• 6black peppercorns
• ½ teaspoonfennel seeds
• 1-inch piece (or ½ teaspoon ground ginger)fresh ginger
• To tastelemongrass
• To tastefresh mint
• To tastedried rose petals
• To tastesugar

Instructions

1. 1

   Heat the water

   Pour the water into a saucepan and set it over medium-high heat.

2. 2

   Grind the spices

   Coarsely crush the cloves, cinnamon, cardamom, peppercorns and fennel seeds with a mortar and pestle, then add them to the hot water. Alternatively, use ½ teaspoon chai masala instead of grinding the whole spices.

3. 3

   Prepare the ginger

   Coarsely crush the fresh ginger with a mortar and pestle and add it to the saucepan.

4. 4

   Add the tea

   Let the water reach a gentle boil, then stir in the black tea. If you like, add fresh mint leaves, lemongrass or dried rose petals.

5. 5

   Simmer the tea

   Bring the tea to a full boil over medium-high heat, reduce the heat and simmer for 1–2 minutes.

6. 6

   Add milk and sugar

   Add the milk and sugar to taste. Bring the chai to a full boil, simmer for 1–2 minutes, then turn off the heat.

7. 7

   Strain into cups

   Strain the chai into individual cups.

What is masala chai?

Masala chai is Indian tea brewed with a mixture of spices; masala means a spice blend, while chai means tea. The exact blend varies, and this version combines cardamom, cinnamon, cloves, pepper and fennel with ginger.

Whole spices give the drink a lively, aromatic flavour, while milk rounds out the strong tea. Mint, lemongrass or rose petals are optional additions rather than essential parts of the blend.

Nutrition and macros by portion

The nutrition label shows one serving as written: 49 calories, 3g protein, 7g carbs, 2g fat.

The carbohydrates come mainly from the milk and any sugar you add; milk also contributes some protein and fat. For a more balanced plate, pair a cup with a savoury snack that includes a source of protein.

Why use whole spices?

Whole spices: coarsely crushing them releases their aroma into the simmering water without turning them into a fine powder that is harder to strain.

Chai masala: the method offers ½ teaspoon as a shortcut in place of grinding the listed whole spices.

Getting the ginger right

Fresh ginger: crush it coarsely before adding it to the saucepan so its flavour can infuse as the tea simmers. Ground ginger is offered as an alternative in the ingredient list.

Keep the pieces coarse, as the finished tea is strained before serving.

Watch the simmer

Tea timing: after the water first reaches a gentle boil and the tea goes in, the method calls for a short simmer of 1–2 minutes.

Milk stage: bring the mixture back to a full boil, then simmer for another 1–2 minutes. Stay nearby, as milk can rise quickly when it boils.

Adjusting the creaminess

For a creamier cup, use less water and more milk, staying within the listed milk range. For a lighter-tasting brew, keep to the full amount of water and the lower end of the milk range.

The recipe does not specify a particular type of milk, so use the milk you normally keep on hand.

Optional fragrant additions

Mint or lemongrass: add either to the water with the tea if you want a fresh herbal note.

Rose petals: a few dried petals can lend a floral aroma. These additions are optional, so the chai also works with just the listed spices and ginger.

Serving masala chai

Strain each portion into a cup to leave the crushed spices and tea leaves behind. Sweeten to taste while the chai is hot.

Serve it on its own or alongside a savoury snack or a lightly sweet biscuit.

Recipe notes & tips

• Crush the whole spices coarsely so they are easier to strain out.
• Add mint, lemongrass or rose petals only if you want their extra aroma.
• Use less water and more milk for the creamier version described in the recipe.
• Keep an eye on the saucepan when the milk comes to a boil.
• Strain the chai into the cups just before serving.

Variations

• Use chai masala: replace the whole spices with ½ teaspoon chai masala, as suggested in the method.
• Add mint: include fresh mint leaves with the tea for a fresh herbal note.
• Add lemongrass: simmer it with the tea for a fragrant variation.
• Add rose: use dried rose petals for a floral aroma.
• Make it creamier: reduce the water and use more milk within the listed range.

Common mistakes to avoid

• Grinding spices too finely: coarsely crush them so the chai is easier to strain.
• Skipping the second simmer: after adding milk, bring the chai to a full boil and simmer for 1–2 minutes.
• Walking away from the pan: watch closely as the milk heats, since it can rise quickly.
• Leaving the spices in the cups: strain the chai before serving.
• Adding optional herbs by default: mint, lemongrass and rose petals are extras, so leave them out if you prefer the spice-and-ginger flavour.

How to store

For the best flavour, drink the chai freshly made. If you have leftovers, refrigerate them in a covered container and use within 2 days; reheat gently in a saucepan, without letting it boil over.

Frequently asked questions