Masala Chai Recipe (Spiced Indian Tea)
Masala Chai is a robust, spiced milk tea made by simmering black tea leaves, crushed whole spices, and fresh ginger with milk and a sweetener. It yields a fragrant, full-bodied brew that is traditionally enjoyed hot throughout the day.
Making a great cup of chai relies on cracking the whole spices just enough to release their oils without turning them to powder, and simmering the liquid long enough for the flavors to meld before adding the milk.
Why This Recipe Works
- Crushing whole spices lightly rather than grinding them to a fine powder extracts their fragrance evenly without making the tea gritty.
- Simmering water with the ginger and spices first allows the aromatic compounds to infuse the liquid before the milk and tea leaves are added.
- Adding loose black tea leaves after the spice infusion prevents the tea from turning overly bitter during the longer spice boil.
Ingredient Notes
- Whole spices: Green cardamom pods, cloves, and a small piece of cinnamon or cassia bark provide the classic aroma. Crush them lightly with a mortar and pestle.
- Fresh ginger: Use fresh ginger root, peeled and grated or lightly crushed. Avoid powdered ginger, which can give a sharp, chalky taste.
- Loose black tea leaves: Standard Indian CTC (Crush, Tear, Curl) black tea granules or strong loose-leaf black tea produce the bold flavor needed to stand up to milk and spices.
- Milk: Whole milk or standard dairy milk provides the best creamy body. Lower-fat milks can make the tea taste watery.
If You’re Cooking Outside India
- CTC black tea: Often labeled as Assam tea granules, Brooke Bond, Wagh Bakri, or Red Label brands, available in South Asian grocery stores or online.
- Whole spices: Green cardamom pods and cinnamon can be found in the spice aisle of most major supermarkets or international markets.
How to Make Masala Chai
Crush the Spices
Lightly crush the cardamom pods, cloves, and cinnamon using a mortar and pestle.
Simmer Water and Aromatics
Boil water with the crushed spices and fresh ginger until the water turns pale yellow and fragrant.
Add Tea and Sweetener
Stir in the black tea leaves and sugar, simmering briefly until the liquid darkens.
Pour in Milk and Boil
Add the milk, bring the mixture back up to a gentle simmer, and watch closely as it rises before removing from heat.
Cooking Tips
- Crushing the cardamom pods open exposes the tiny black seeds inside, which release much more flavor than whole pods.
- Keep the heat at medium once the milk is added so the tea heats through without boiling over too quickly.
Common Mistakes to Avoid
- Adding the milk at the very beginning with the water and spices: Simmer the water, spices, and ginger first so the flavors extract properly before the milk cools the temperature down.
- Boiling the tea leaves for too long: Add tea leaves after the spice infusion and simmer only for the specified short duration to avoid harsh, overly bitter tannins.
Variations
- Adrak Chai (Ginger Chai): Omit the cardamom, cloves, and cinnamon, and increase the amount of freshly grated ginger for a sharp, warming ginger-forward tea.
Serving Suggestions
- Serve hot in small mugs or glasses alongside sweet or savory biscuits.
- Pair with a hot breakfast such as Samosa or similar snacks.
Storage & Make-Ahead
Make ahead: You can mix a batch of crushed dry spices ahead of time and store them in an airtight jar.
Refrigerate: Brewed masala chai is best consumed immediately and is not recommended for long refrigerator storage.
Freeze: Do not freeze brewed tea.
Reheat: If reheating leftover tea, warm it gently on the stovetop over low heat without letting it come to a rolling boil.
Frequently Asked Questions
Can I use ground spices instead of whole spices?
Whole spices provide a cleaner flavor and less grit. If you must use ground spices, use a very small pinch of cardamom and cinnamon powder, but expect some sediment at the bottom of your cup.
Can I make this tea with plant-based milk?
Plant-based milks like oat milk can work, but separation or curdling can sometimes happen when boiled with black tea and acidic spices. Heat plant milk gently and add it toward the end if needed.
More Indian Recipes to Try
Browse the IndiPlated recipe index
Masala Chai
Ingredients
Equipment
Method
- Place the cardamom pods, cloves, and cinnamon piece into a mortar and use the pestle to crush them lightly until the cardamom pods split open.
- Pour the water into a saucepan. Add the crushed spices and grated ginger. Bring to a boil over medium-high heat, then reduce the heat and simmer for 3 minutes until the water is fragrant and tinted.
- Add the black tea leaves and sugar to the simmering water. Let it bubble for 1 to 2 minutes until the liquid turns a deep amber color.
- Pour in the whole milk. Bring the mixture back up to a gentle simmer over medium heat, watching closely so it does not boil over. Let it simmer for 2 to 3 minutes.
- Remove the saucepan from the heat. Pour the tea through a fine-mesh strainer directly into mugs or cups and serve hot.
Notes
Whole milk gives the best traditional body, but 2% dairy milk also works.
