Masala chai

Ingredients

• 300 mlwater
• 3green cardamom pods, split halfway
• 3cloves
• 2 cmcinnamon stick
• 1 cube, 1 cm on each sidefresh ginger
• 2 teaspoonsfennel seeds
• 3black tea bags, such as Darjeeling, Assam or Ceylon
• 300 mlmilk
• 1 tablespoon (10–15 g)sugar

Instructions

1. 1

   Simmer the spices

   Bring the water to the boil, add the spices and cook for at least 5 minutes.

2. 2

   Add the tea

   Add the tea bags and simmer for another 2–3 minutes.

3. 3

   Add milk and sugar

   Stir in the milk and sugar, bring the mixture back to the boil, then turn off the heat. Leave it to rest and cool for about 10 minutes.

4. 4

   Strain and serve

   Strain the chai and serve.

What is masala chai?

Masala chai is an Indian tea made by brewing black tea with spices, then adding milk and often sugar. The name refers to the spiced tea rather than to one fixed recipe.

This version uses a short simmer to draw flavour from whole spices before the tea and milk go in. Cardamom, ginger and fennel bring a fragrant, gently sweet edge to the robust black tea.

Nutrition and macros by portion

The nutrition label shows one serving as written: 130 calories, 5g protein, 17g carbs, 5g fat.

Most of the carbohydrates come from the milk's natural sugars and the added sugar, while the milk supplies most of the protein and fat. The tea and spices contribute very little energy in comparison; pair a cup with a savoury snack or a piece of fruit if you want a more filling break.

The spice blend

Whole spices: split the cardamom pods so their aromatic seeds can flavour the water, and keep the cinnamon, cloves and fennel whole for an easy-to-strain brew.

Fresh ginger: a small cube adds warmth and a fresh, peppery note. The listed 1 cm cube keeps it in balance with the other spices.

Build the flavour in stages

Spice simmer: give the spices at least 5 minutes in the boiling water before adding the tea. This lets their flavours infuse the liquid.

Tea simmer: 2–3 minutes is the stated simmering time once the tea is added. Keep it gentle rather than letting the pan boil vigorously.

Milk and sweetness

Milk: adding it after the tea gives the brew its creamy finish. The recipe does not specify a type, so use the milk you normally keep at home.

Sugar: the tablespoon is listed as 10–15 g. Adjust within that stated range to suit your preference, while keeping in mind that sweetness softens the spices and tea.

Straining and serving

Strain the chai before serving to remove the tea bags and whole spices. A fine sieve helps catch the fennel seeds and any small pieces of ginger.

The recipe calls for a rest of about 10 minutes after heating. Take care when handling the hot pan, and pour the chai into heatproof cups.

What to serve with chai

Serve the chai on its own for a warming drink, or alongside a simple biscuit or lightly sweet pastry. A savoury snack also works well if you would rather keep the overall pairing less sweet.

Recipe notes & tips

• Split the cardamom pods before simmering so their flavour can escape.
• Measure the ginger as a 1 cm cube to keep its pungency in proportion.
• Keep the tea at a gentle simmer for the specified 2–3 minutes.
• Use a fine sieve to catch the fennel seeds when straining.
• Let the chai rest for about 10 minutes as directed before serving.

Variations

• More ginger: use a slightly larger piece for a sharper, warmer flavour.
• Less sweet: use the lower end of the stated 10–15 g sugar range.
• Different black tea: choose Darjeeling, Assam or Ceylon, as suggested in the recipe.
• Extra cardamom: add another split pod for a more pronounced floral aroma.
• Dairy-free: use an unsweetened plant-based milk in place of the milk.

Common mistakes to avoid

• Unsplit cardamom: open each pod halfway so its flavour can infuse the water.
• Rushing the spices: simmer them for at least 5 minutes before adding the tea.
• Overcooking the tea: keep its simmer to 2–3 minutes to avoid an overly strong brew.
• Boiling too vigorously: bring the milk mixture back to the boil, then turn off the heat.
• Skipping the strainer: strain before serving to remove the spices and tea bags.

How to store

For the best flavour, drink the chai freshly made. If needed, refrigerate it in a covered container and use within 2 days; reheat gently in a pan, without letting it boil for long.

Frequently asked questions