I learned this Authentic Chai Recipe from my lovely Indian mother-in-law, and I’m finally sharing the family proportions and spice blend she swears by so you can make it at home.

Jump to Recipe

I learned this from my mother in law, and even now I mess up sometimes but it still tastes right. This is my Authentic Chai Recipe, the one that makes people ask if it’s a Chai Tea Latte Recipe Homemade or just a cup of something honest.

I won’t give away the trick, but picture rich whole milk and bruised green cardamom pods nudging each other, little odd notes that pop up. It seems simple, yet every time it lands different, like a family story you only half remember.

Try it once, you’ll want to chase that one perfect mistake again.

Ingredients

Print Recipe (No Advertisments)

Assam black tea: strong, malty flavor; antioxidants, small caffeine boost, keeps it bold.
Whole milk: adds creaminess, protein and calcium, makes chai rich and smooth.
Green cardamom: citrusy, floral spice; aids digestion, aromatic and slightly sweet.
Fresh ginger: peppery, warming bite; anti inflammatory, helps digestion and circulation.
Cinnamon stick: sweet, woody warmth; offers antioxidants and gentle sweetness.
Whole cloves: intense, slightly bitter warmth; small amounts boost aroma and flavor.
Sugar: adds sweetness, quick energy; adjust to taste, not a health hero.

Ingredient Quantities

1 cup water (240 ml)

1 cup whole milk (240 ml)

2 to 3 heaped teaspoons loose Assam black tea leaves (about 6 to 9 g)

3 green cardamom pods, lightly crushed

1 inch piece fresh ginger, thinly sliced or grated (about 5 g)

1 small cinnamon stick about 1 inch

2 whole cloves

2 black peppercorns

1 to 2 tablespoons sugar, or to taste

How to Make this

Print Recipe (No Advertisments)

1. Lightly crush 3 green cardamom pods with the back of a spoon, thinly slice or grate the 1 inch piece of ginger, and have ready the 1 inch cinnamon stick, 2 cloves and 2 black peppercorns.

2. Put 1 cup (240 ml) water into a small saucepan, add the crushed cardamom, ginger, cinnamon, cloves and peppercorns and bring to a gentle boil over medium heat.

3. Lower the heat and simmer the spiced water 3 to 4 minutes so the flavors open up; if you like stronger spice simmer a touch longer.

4. Add 2 to 3 heaped teaspoons loose Assam tea (about 6 to 9 g) to the spiced water and simmer 1 to 2 minutes; stir once, dont over-boil the tea or it gets bitter.

5. Pour in 1 cup (240 ml) whole milk and add 1 to 2 tablespoons sugar (adjust to taste). Increase heat and watch carefully as the mixture will foam and try to boil over.

6. As the chai starts to rise to a gentle boil reduce heat and let it simmer 1 to 2 minutes more to marry the tea, milk and spices; skim any scum if you want a cleaner cup.

7. Turn off the heat when the color and aroma look right to you; for stronger brew leave it on low an extra minute, for lighter take it off sooner.

8. Strain chai through a fine sieve into cups, pressing the leaves and spices lightly to get all the flavor out.

9. Serve hot. Tip: if you want frothy café style chai pour between two containers a few times, or make a concentrated spiced tea in advance and store in fridge to mix with hot milk later.

Equipment Needed

1. Small saucepan (1 to 1.5 qt)
2. Liquid measuring cup (240 ml) or standard measuring cup
3. Measuring spoons (tsp and tbsp)
4. Small knife and cutting board or a microplane/grater for the ginger
5. Back of a spoon or small mortar and pestle to crush the cardamom pods
6. Wooden or heatproof spoon for stirring
7. Fine mesh sieve or tea strainer for pouring the chai
8. Heatproof cups or mugs (and a small skimmer or spoon if you want to remove scum)

FAQ

1 cup water (240 ml)

1 cup whole milk (240 ml)

2 to 3 heaped teaspoons loose Assam black tea leaves (about 6 to 9 g)

3 green cardamom pods, lightly crushed

1 inch piece fresh ginger, thinly sliced or grated (about 5 g)

1 small cinnamon stick about 1 inch

2 whole cloves

2 black peppercorns

1 to 2 tablespoons sugar, or to taste

Q: Can I use tea bags instead of loose Assam tea? A: Yes, use 2 strong Assam tea bags or 1 tea bag plus 1 heaped tsp loose if you have both. Loose leaves give better flavor but bags work fine in a pinch.

Q: How long should I simmer the spices for best flavor? A: Simmer spices in water for about 3 minutes before adding tea, then a further 1 to 2 minutes after adding milk. Longer gives stronger spice notes but can get bitter if overcooked.

Q: Can I make chai without fresh ginger? A: Yes, use 1/4 teaspoon ground ginger or skip it. Fresh ginger gives brightness, dried ginger is warmer but less fresh tasting.

Q: How do I make chai less strong or less milky? A: Reduce tea leaves to 1 to 1.5 teaspoons and use a little more water than milk. Or shorten the simmer after adding tea to reduce strength.

Q: Is it okay to use plant based milk? A: Yes, oat or almond milk works, but use a barista style for creaminess. Heat gently because some non dairy milks separate if boiled hard.

Q: Can I sweeten with honey or jaggery instead of sugar? A: Yes, honey works once tea is slightly cooled and jaggery gives an authentic deeper sweetness. Adjust amount to taste.

Q: How do I store leftover chai? A: Keep strained chai in the fridge up to 2 days. Reheat gently on the stove, do not boil hard to avoid splitting the milk.

Authentic Homemade Indian Chai Tea Recipe Substitutions and Variations

Here’s an easy, authentic chai you can make at home. It’s cozy, bold and honestly hard to stop sipping.

Ingredients

1 cup water (240 ml)
1 cup whole milk (240 ml)
2 to 3 heaped teaspoons loose Assam black tea leaves (about 6 to 9 g)
3 green cardamom pods, lightly crushed
1 inch piece fresh ginger, thinly sliced or grated (about 5 g)
1 small cinnamon stick about 1 inch
2 whole cloves
2 black peppercorns
1 to 2 tablespoons sugar, or to taste

Quick method
1. In a small saucepan add water, cardamom, ginger, cinnamon, cloves and peppercorns. Bring to a gentle boil.
2. Add the loose Assam tea, boil for 30 seconds to 1 minute to release flavor.
3. Pour in the milk and add sugar. Bring back to a low boil, watch closely so it doesn’t boil over. Simmer 2 to 3 minutes so flavors marry.
4. Strain into cups and enjoy hot. Adjust sugar and steep time to your taste. Don’t leave it on high heat or it gets bitter.

Substitutions you can use

Loose Assam tea: use 3 strong black tea bags (English Breakfast or Assam) in place of 2–3 heaped tsp loose leaves. Bags are slightly milder so use 3 for full strength.
Whole milk: swap with 1 cup full fat evaporated milk for extra creaminess, or 1 cup unsweetened oat or soy milk for dairy free chai; plant milks give a milder taste so pick a barista blend if you want creaminess.
Green cardamom pods: use 1/2 teaspoon ground cardamom if you don’t have pods. Add with the tea so it infuses well and avoid adding too much or it becomes sharp.
Sugar: replace 1 to 2 tablespoons sugar with 1 to 2 tablespoons grated jaggery for a deeper caramel taste, or use 1 to 2 tablespoons sweetened condensed milk for sweetness and extra richness (reduce any other sugar).

Enjoy experimenting, and don’t worry if your first cup is a little strong or weak. Adjust and you’ll get your perfect mug.

Pro Tips

1. toast the whole spices first in a dry pan for 20 to 30 seconds till they smell warm and nutty, then add water. it really wakes up the oils so your chai tastes way fresher without needing more tea.

2. watch the tea closely when you add the leaves and especially when you add milk, it foams fast and will spill. keep the heat medium low and have a wooden spoon laid across the pot or use a slightly bigger saucepan so it doesnt boil over.

3. if the brew turns a bit bitter try one of these quick fixes: take it off the heat sooner, add a splash more milk, or a very tiny pinch of baking soda which smooths bitterness. dont overdo the soda though or itll taste flat.

4. make a concentrated spiced tea in a batch, strain and freeze in ice cube trays or store in the fridge for up to 4 days. heat one cube with hot milk for a quick cup, and adjust sugar when reheating so its never too sweet.

Authentic Homemade Indian Chai Tea Recipe

Recipe by Jot Punji

0.0 from 0 votes

I learned this Authentic Chai Recipe from my lovely Indian mother-in-law, and I'm finally sharing the family proportions and spice blend she swears by so you can make it at home.

Servings

servings

Calories

120

kcal

Equipment: 1. Small saucepan (1 to 1.5 qt)
2. Liquid measuring cup (240 ml) or standard measuring cup
3. Measuring spoons (tsp and tbsp)
4. Small knife and cutting board or a microplane/grater for the ginger
5. Back of a spoon or small mortar and pestle to crush the cardamom pods
6. Wooden or heatproof spoon for stirring
7. Fine mesh sieve or tea strainer for pouring the chai
8. Heatproof cups or mugs (and a small skimmer or spoon if you want to remove scum)

Ingredients

1 cup water (240 ml)
1 cup whole milk (240 ml)
2 to 3 heaped teaspoons loose Assam black tea leaves (about 6 to 9 g)
3 green cardamom pods, lightly crushed
1 inch piece fresh ginger, thinly sliced or grated (about 5 g)
1 small cinnamon stick about 1 inch
2 whole cloves
2 black peppercorns
1 to 2 tablespoons sugar, or to taste

Directions

Lightly crush 3 green cardamom pods with the back of a spoon, thinly slice or grate the 1 inch piece of ginger, and have ready the 1 inch cinnamon stick, 2 cloves and 2 black peppercorns.
Put 1 cup (240 ml) water into a small saucepan, add the crushed cardamom, ginger, cinnamon, cloves and peppercorns and bring to a gentle boil over medium heat.
Lower the heat and simmer the spiced water 3 to 4 minutes so the flavors open up; if you like stronger spice simmer a touch longer.
Add 2 to 3 heaped teaspoons loose Assam tea (about 6 to 9 g) to the spiced water and simmer 1 to 2 minutes; stir once, dont over-boil the tea or it gets bitter.
Pour in 1 cup (240 ml) whole milk and add 1 to 2 tablespoons sugar (adjust to taste). Increase heat and watch carefully as the mixture will foam and try to boil over.
As the chai starts to rise to a gentle boil reduce heat and let it simmer 1 to 2 minutes more to marry the tea, milk and spices; skim any scum if you want a cleaner cup.
Turn off the heat when the color and aroma look right to you; for stronger brew leave it on low an extra minute, for lighter take it off sooner.
Strain chai through a fine sieve into cups, pressing the leaves and spices lightly to get all the flavor out.
Serve hot. Tip: if you want frothy café style chai pour between two containers a few times, or make a concentrated spiced tea in advance and store in fridge to mix with hot milk later.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.