Easy Masala Chai (Tea) Recipe - Spiced Chai

Ingredients

• 530 ml (2¼ cups)filtered water
• 1 stick, about 7.5 cm (3 inches)cinnamon, Ceylon or cassia
• 3whole cloves
• 4green cardamom pods, cracked open (use the seeds and pods)
• 3black peppercorns
• 2.5 ml (½ tsp), optionalfennel seeds
• 1 piece, about 1.3 cm (½ inch)fresh ginger, peeled and thinly sliced
• 3black tea bags, or 15 ml (3 tsp) loose-leaf black tea
• 240 ml (1 cup)whole milk or 2% reduced-fat milk
• 20 ml (4 tsp)turbinado cane sugar or raw cane sugar

Instructions

1. 1

   Boil the spices

   Set a medium saucepan over high heat. Add the water, cinnamon, cloves, cardamom, peppercorns, fennel seeds if using, and ginger. Bring to a boil, then add the tea bags or loose tea.

2. 2

   Simmer the tea

   Lower the heat to medium-low and simmer gently for 7–10 minutes, according to how strong you want the tea and spices. The liquid will become deep burgundy and reduce slightly.

3. 3

   Add milk and sugar

   Stir in the milk and sugar. Turn the heat to high, or let the milk come to a boil, then reduce the heat to medium and simmer for another 5 minutes.

4. 4

   Boil before serving

   When ready to serve, raise the heat to high and bring the chai to a rolling boil for 1–2 minutes, depending on how cooked you like the milk. If you wish, use a ladle to aerate the chai for a deeper flavour and creamier texture.

5. 5

   Strain into cups

   Pour the chai through a strainer into cups. Add more sweetener if desired.

What is masala chai?

Masala chai is Indian spiced tea made by simmering black tea with spices and milk, often with sugar. Its flavour comes from the combination of tea and aromatics rather than from one fixed spice blend.

This version uses cinnamon, cloves, cardamom, pepper, ginger and optional fennel. Simmering the spices before adding milk gives them time to infuse the water.

Nutrition and macros by portion

The nutrition label shows one serving as written: 115 calories, 4g protein, 17g carbs, 4g fat.

The sugar and milk supply much of the carbohydrates, while the milk contributes both protein and fat. Enjoy a cup with a filling savoury snack or breakfast item if you want a more substantial pairing.

Choosing the tea and spices

Black tea: Tea bags and loose-leaf tea can differ in strength, so use the form you have and judge the simmer by the colour and flavour.

Whole spices: Cinnamon, cloves, cardamom and peppercorns infuse the liquid gradually. Crack the cardamom pods so their flavour can escape; the recipe uses both seeds and pods.

Fresh ginger: Thin slices release flavour as they simmer. The fennel is optional, so you can leave it out without changing the method.

Build flavour in stages

Spice infusion: Bring the spices and water to a boil before adding the tea. Then simmer the tea and spices together for 7–10 minutes; a longer simmer makes a stronger brew.

Milk simmer: Stir in the milk and sugar, then simmer for 5 minutes over medium heat. Keep an eye on the pan as the milk heats.

Watch the colour and boil

Tea cue: During the first simmer, the liquid should turn a deep burgundy colour and reduce a little. If you prefer a gentler cup, use the shorter end of the 7–10-minute range.

Final boil: The recipe calls for a rolling boil for 1–2 minutes. Stay by the saucepan while it boils, as milk can rise quickly.

Aerating and straining

Aerating: A ladle can be used to lift and pour the chai back into the pan, as described in the method. This is optional; take care around the hot liquid.

Straining: Pour through a strainer into the cups to catch the tea and whole spices. Taste before adding any extra sweetener.

When to serve it

Freshly made chai is best served hot, straight after straining. Its milky, spiced character works well alongside breakfast or a small sweet or savoury snack.

For two servings, divide it between two cups while it is hot. If serving a group, make another batch rather than letting a small quantity sit on the hob for a long time.

Recipe notes & tips

• Crack the cardamom pods before simmering so their aroma can infuse the water.
• Set a timer for the 7–10-minute tea simmer and choose the duration to match your preferred strength.
• Use a saucepan with enough room for the milk to rise as it heats.
• Keep the optional fennel seeds out if you prefer a simpler spice profile.
• Strain the chai directly into heatproof cups and sweeten to taste.

Variations

• Adjust the spice strength: Simmer the tea and spices for less time for a milder cup.
• Skip the fennel: Leave out the optional seeds for a less anise-like note.
• Choose reduced-fat milk: Use the listed 2% reduced-fat milk in place of whole milk.
• Use loose tea: Substitute 15 ml (3 tsp) loose-leaf black tea for the tea bags.
• Tune the sweetness: Start with the listed sugar, then add more sweetener to taste.

Common mistakes to avoid

• Boiling unattended: Milk can rise quickly during the final boil, so stay by the saucepan.
• Skipping the strainer: Pour through a strainer to keep whole spices and tea leaves out of the cups.
• Over-steeping by preference: A long simmer makes a stronger brew; use the shorter end of the stated range for a gentler taste.
• Adding tea too early: Add the tea after the spiced water reaches a boil, as directed.
• Forgetting to lower the heat: After adding milk and sugar, reduce the heat to medium for the 5-minute simmer.

How to store

Strain any leftover chai into a covered container and refrigerate promptly for up to 2 days. Reheat gently in a saucepan until hot, stirring and watching closely so the milk does not boil over.

Frequently asked questions