I share my Indian Chai Recipe for making masala chai in under 15 minutes using black tea, milk, fresh ginger and a simple spice mix.

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I have a thing for Authentic Masala Chai, that spiced milk tea that surprises you with every sip. Using whole milk and a bright hit of fresh ginger, I get a cup that’s bold, a little cheeky, and never boring.

Folks do endless searches like How To Make Indian Chai and treat Chai Masala like a secret code, but honestly small tweaks I learned by accident made it my favorite. I screw up sometimes, yes, but those flops taught me to trust smell and taste more than rules.

If you like curious flavors that pull you in, give this a try.

Ingredients

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Whole milk: creamy, gives calcium and protein, more calories than low fat milk
Black tea leaves: rich in antioxidants, contains a small caffeine boost, gives bold malty flavor
Ginger: spicy, aids digestion and adds warm bite when grated or smashed
Green cardamom: floral citrus notes, light natural sweetness and aromatic oils that perfume the tea
Cinnamon stick: sweet woody warmth, may help blood sugar control, smells cozy and rich
Cloves: intense and aromatic, tiny doses add depth and a slight numbing sweetness
Sugar: adds sweetness and balances spices but adds simple carbs and extra calories

Ingredient Quantities

1 cup water

1 cup whole milk (whole is best, use less if you want)

2 teaspoons loose black tea leaves, Assam preferred or 2 strong black tea bags

1 inch piece fresh ginger, grated or smashed

3 green cardamom pods, lightly crushed

1 small cinnamon stick about 1 inch

2 whole cloves

2 to 3 black peppercorns, lightly crushed

2 to 3 teaspoons sugar or to taste

optional 1 small star anise or a pinch of fennel seeds for extra warmth

How to Make this

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1. Lightly crush 3 green cardamom pods, 2 to 3 peppercorns and 2 whole cloves (press with the side of a knife), smash or grate the 1 inch ginger, break the 1 inch cinnamon stick if needed; add optional star anise or a pinch of fennel seeds now if you like.

2. Put 1 cup water into a small saucepan, add the prepared spices and ginger and bring to a gentle boil over medium-high heat.

3. Lower heat and let the spiced water simmer for 3 to 4 minutes so the flavors bloom.

4. Add 2 teaspoons loose Assam tea (or 2 strong tea bags), stir and simmer 1 to 2 minutes for a strong brew (longer if you want it bolder).

5. Pour in 1 cup whole milk and add 2 to 3 teaspoons sugar (or to taste). Turn heat up just enough for tiny bubbles to form around the edges but dont let it come to a rolling boil.

6. Reduce heat and let the chai simmer gently 2 to 3 minutes, stirring once or twice so the milk doesnt scald and the color deepens to a rich brown.

7. Taste and adjust sweetness or milk if needed, warming another 30 seconds if you make changes.

8. Remove from heat and strain through a fine mesh sieve into a teapot or directly into cups to catch the spices and leaves.

9. Serve hot in small cups, enjoy immediately (a little froth on top is perfect), and rinse the pan right away to avoid sticky residue.

Equipment Needed

1. Small saucepan about 1 to 2 quart for simmering the spices and milk
2. 1 cup measuring cup for water and milk
3. Measuring spoons (teaspoon) for the tea and sugar
4. Microplane or fine grater for the ginger (or the small side of a box grater)
5. Chef’s knife (you can press with the flat side to crush cardamom, pepper and cloves) and a cutting board
6. Wooden or heatproof spoon for stirring
7. Fine mesh sieve to catch the spices and tea leaves when you strain
8. Teapot or heatproof cups for serving, warmed if you like
9. Mortar and pestle or small spice crusher (optional, but makes crushing the pods easier)

FAQ

1 cup water

1 cup whole milk (whole is best, use less if you want)

2 teaspoons loose black tea leaves, Assam preferred or 2 strong black tea bags

1 inch piece fresh ginger, grated or smashed

3 green cardamom pods, lightly crushed

1 small cinnamon stick about 1 inch

2 whole cloves

2 to 3 black peppercorns, lightly crushed

2 to 3 teaspoons sugar or to taste

optional 1 small star anise or a pinch of fennel seeds for extra warmth

Q: Can I use tea bags instead of loose tea? A: Yes, you can. Use 2 strong black tea bags or one extra bag if you like it very strong. Assam tea bags are best but any strong black tea works.

Q: How do I make this dairy free? A: Swap in full fat oat, soy or almond milk. Heat gently because some plant milks separate if cooked too long at high heat. Oat gives the creamiest result.

Q: Can I change the spice level? A: Absolutely. Increase ginger and pepper for more heat, or drop the pepper and use less ginger for a milder cup. You can also skip cloves or star anise if you dont like them.

Q: Why did my milk curdle sometimes? A: If your milk is old or too acidic it can curdle when mixed with tannic tea. Also boiling too hard can cause separation. Use fresh milk and warm gently to avoid this.

Q: How long should I simmer the spices? A: Simmering spices 3 to 5 minutes before adding tea gives good flavor. If you simmer much longer the taste gets stronger but can get bitter, so taste as you go.

Q: Can I make chai ahead and reheat? A: Yes. Make a spice-tea concentrate and refrigerate up to 3 days, or keep finished chai 1 to 2 days. Reheat gently, add fresh milk if needed, stir and serve.

Authentic Masala Chai (Spiced Milk Tea) Recipe Substitutions and Variations

Whole milk: swap with evaporated milk for extra richness, or use oat milk or almond milk if you need a dairy free option. Heat plant milks gently since they can separate.
Assam loose black tea: use a strong English breakfast or Ceylon if you want a similar boldness, or Darjeeling for a lighter, floral cup.
Fresh ginger: if you dont have fresh use 1/4 teaspoon ground ginger, or try a small piece of galangal for a sharper, peppery note.
Sugar: replace with jaggery or dark brown sugar for deep caramel notes, or use honey or maple syrup for a natural sweetness, stir into the warm chai so it dissolves.

Pro Tips

– Toast the whole spices in a dry pan for 30 to 40 seconds till they smell warm and nutty then crush them. It makes the flavors pop way more than just crushing raw, trust me.

– Make a spiced concentrate you can stash in the fridge. Simmer the spices and water a bit longer than usual, strain, then add milk to a warmed shot of that concentrate when you want a cup. Cuts morning time in half and keeps the chai consistent.

– If you want a silky cup heat the milk separately on very low heat and add it to the brewed spiced tea. That way the milk is less likely to scald and you can control how creamy it gets.

– For extra aroma bruise the cardamom shells instead of just opening them and grate the ginger fine so it releases more juice. But dont leave powdered ginger or tiny bits in too long or it can get sharp tasting.

– Use a double layer of fine mesh or a piece of cheesecloth when straining and press the spices gently with the back of a spoon for the last bit of flavor. If you press too hard you can drag bitterness out so go easy.

Authentic Masala Chai (Spiced Milk Tea) Recipe

Recipe by Jot Punji

0.0 from 0 votes

I share my Indian Chai Recipe for making masala chai in under 15 minutes using black tea, milk, fresh ginger and a simple spice mix.

Servings

servings

Calories

kcal

Equipment: 1. Small saucepan about 1 to 2 quart for simmering the spices and milk
2. 1 cup measuring cup for water and milk
3. Measuring spoons (teaspoon) for the tea and sugar
4. Microplane or fine grater for the ginger (or the small side of a box grater)
5. Chef’s knife (you can press with the flat side to crush cardamom, pepper and cloves) and a cutting board
6. Wooden or heatproof spoon for stirring
7. Fine mesh sieve to catch the spices and tea leaves when you strain
8. Teapot or heatproof cups for serving, warmed if you like
9. Mortar and pestle or small spice crusher (optional, but makes crushing the pods easier)

Ingredients

1 cup water
1 cup whole milk (whole is best, use less if you want)
2 teaspoons loose black tea leaves, Assam preferred or 2 strong black tea bags
1 inch piece fresh ginger, grated or smashed
3 green cardamom pods, lightly crushed
1 small cinnamon stick about 1 inch
2 whole cloves
2 to 3 black peppercorns, lightly crushed
2 to 3 teaspoons sugar or to taste
optional 1 small star anise or a pinch of fennel seeds for extra warmth

Directions

Lightly crush 3 green cardamom pods, 2 to 3 peppercorns and 2 whole cloves (press with the side of a knife), smash or grate the 1 inch ginger, break the 1 inch cinnamon stick if needed; add optional star anise or a pinch of fennel seeds now if you like.
Put 1 cup water into a small saucepan, add the prepared spices and ginger and bring to a gentle boil over medium-high heat.
Lower heat and let the spiced water simmer for 3 to 4 minutes so the flavors bloom.
Add 2 teaspoons loose Assam tea (or 2 strong tea bags), stir and simmer 1 to 2 minutes for a strong brew (longer if you want it bolder).
Pour in 1 cup whole milk and add 2 to 3 teaspoons sugar (or to taste). Turn heat up just enough for tiny bubbles to form around the edges but dont let it come to a rolling boil.
Reduce heat and let the chai simmer gently 2 to 3 minutes, stirring once or twice so the milk doesnt scald and the color deepens to a rich brown.
Taste and adjust sweetness or milk if needed, warming another 30 seconds if you make changes.
Remove from heat and strain through a fine mesh sieve into a teapot or directly into cups to catch the spices and leaves.
Serve hot in small cups, enjoy immediately (a little froth on top is perfect), and rinse the pan right away to avoid sticky residue.

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.