Masala Chai Recipe

5 from 4 votes

Learn how to make an Authentic Indian Masala Chai (or tea) recipe with black tea leaves (or tea bags), milk, ginger, and a blend of aromatic spices.

Course Beverage

Cuisine Indian

Keyword authentic chai, indian masala tea, masala chai

Diet Gluten-Free, Vegetarian

Method Stovetop

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 98kcal

Author Bhavana Patil

Add cinnamon, green cardamom pods, cloves, and black peppercorns to a mortar pestle, and gently pound the spices. This helps to release the flavors.

Bring water to a boil in a saucepan over medium-high heat and add crushed spices (or homemade chai masala powder).
Grate ½ inch piece of ginger directly into the pot of water. Boil for 2-3 minutes, or till the water color changes to mild yellowish color. This way, you will get all of the flavors from the ginger and spices.

Then add the loose black tea leaves (or tea bags) and sugar (optional) to the water.
Let the tea continue to boil for another 1-2 minutes till it is really dark red hue, but ensure not to over-boil otherwise, the tea will be bitter.

Add the milk and bring the tea to a rolling boil, and then simmer on lower heat for another 5 minutes till the tea turns dark. Simmering helps the tea to thicken and develop flavor.
Again raise the heat to high and bring it to come to a rolling boil. When the chai is done, there is a layer of milk cream on the top. Turn off the stove at this stage.
Note: You can simmer it for longer until it reaches the desired consistency and color you prefer in your tea.

Pour the tea through a tea strainer (fine mesh sieve) directly into cups or tea pots.
Drink hot!

Fresh ginger: Fresh ginger contains an enzyme, called zingipain. It can break down the protein in the milk and leads to curdling of milk. So always boil the water with the spices, and ginger, first before adding the milk.
Tea Bags: If you are using tea bags to make masala chai, I highly recommend adding an extra tea bag as they don't have much flavor compared to loose black tea.
Simmer: Simmer the tea for a few extra minutes after adding milk if your chai has not reached the desired consistency and color you prefer. You can also add some extra tea powder or bag if its not strong enough.
Milk: Feel free to increase or decrease the quantity of the milk as per your liking.
Whole spices: You can add whole spices in to the tea as-is for ease and boil to light flavor of the spices. For a slightly stronger flavor, roughly crush the spices using a mortar & pestle. For even sharper, stronger flavor, grind them in a spice grinder to make a chai masala powder.
Scaling: You can double or triple the recipe.