Masala chai – Indian tea with milk and spices Recipe
This masala chai makes about 600 ml, enough for 3 small cups or 2 generous mugs. Cardamom, ginger, cloves, cinnamon and black pepper are first simmered in water so their flavors open fully; the black tea is added only briefly before the milk, keeping the finished chai robust and creamy without excessive bitterness.
In India, chai simply means tea, while masala chai refers to tea prepared with a spice mixture. Recipes vary widely between homes, regions and chai stalls: some emphasize ginger, others cardamom, and the ratio of water to milk can change considerably. This version follows the familiar method of boiling spices and black tea before finishing the drink with milk and sugar.
The spice balance has several distinct layers: cardamom supplies a floral aroma, ginger and black pepper bring clean heat, cloves add depth, and cinnamon rounds the mixture with gentle sweetness. Extracting those whole spices before the tea goes in produces a pronounced masala flavor without overcooking the leaves.
Why this version works
- Cracking the cardamom and peppercorns exposes their aromatic interiors while leaving the spices large enough to strain easily.
- A five-minute water infusion extracts the sturdy whole spices before milk softens their impact.
- The tea leaves receive a short, controlled extraction rather than a prolonged simmer, reducing astringency.
- A brief final simmer integrates the milk and sugar without unnecessarily cooking away the brighter spice aromas.
- The deep saucepan and clear foam cue make the rapid rise of hot milk easier to manage.
Chef's tips
A brisk, unflavored black tea works best; CTC Assam gives the strong color and body associated with stall-style chai. Treat the cinnamon as a roughly 5 cm piece rather than an undefined chunk, since a much larger piece can dominate the cardamom and ginger.
How to serve
Pour the chai into small heatproof cups for three street-stall-style servings, or divide it between two larger mugs. It is best served immediately, when the surface is still lightly foamy and the ginger and cardamom aromas are strongest.
Watch out for
- Milk can rise from a quiet simmer to the rim within seconds. Stay beside the saucepan once it has been added.
- Do not finely grind the spices; powder can pass through the sieve and leave the chai gritty.
- Fine CTC black tea becomes strong faster than whole-leaf tea. Stop the initial tea simmer at 60–90 seconds if the liquid is already very dark.
- Avoid a hard boil during the final simmer, which can scorch the milk on the base of the pan and mute the cardamom aroma.
Substitutions
- Loose CTC black tea and larger whole-leaf black tea can be used interchangeably, but follow the shorter extraction time for CTC and the longer time for whole leaves.
- If replacing dairy milk with unsweetened plant-based milk, add it after the tea has brewed and heat only to a gentle steaming simmer for 2–3 minutes. Do not force it to a rolling boil, as some plant-based milks may separate or foam unpredictably.
Ingredients
- water - 400 ml
- milk cow’s milk 2–3.2% fat or plant-based milk with a neutral taste - 300 ml
- black tea loose leaf, strong, e.g. Assam - 3 teaspoons
- cardamom lightly crushed - 4 pods
- cinnamon piece of stick about 3 cm - 1 piece
- cloves - 3 pieces
- ginger cut into thin slices - 10 g
- black pepper lightly crushed, optional - 4 corns
- sugar or to taste, can be replaced with honey once cooled slightly - 3 tablespoons
Preparation
- Lightly crack the cardamom pods and peppercorns so they split but do not become powder. Thinly slice the ginger, and use a cinnamon piece about 5 cm long.
- Combine the water, cardamom, cinnamon, cloves, ginger and peppercorns in a small, deep saucepan. Bring to a boil over medium heat, then lower the heat and simmer gently for 5 minutes. The liquid should reduce slightly and smell distinctly of ginger and cardamom.
- Add the black tea. If using fine CTC-style tea, simmer for 60–90 seconds; for larger whole leaves, allow up to 2 minutes. The infusion should turn deep reddish-brown, but it should not cook for 5–10 minutes in water, which can make it harsh.
- Pour in the milk and stir in the sugar. Return the pan to medium heat and stir occasionally, especially across the bottom. As soon as a cap of foam begins climbing the sides, immediately reduce the heat to prevent a boil-over.
- Keep the chai at a low, steady simmer for 3–4 minutes, stirring every 30 seconds or so. It is ready when the color is warm caramel-brown, the raw milk aroma has disappeared and the spice fragrance remains clear.
- Strain through a fine sieve directly into cups or a warmed jug. Serve immediately while the chai is hot and lightly foamy.
Storage
It’s best fresh, but you can store it in the fridge until the next day and reheat slowly in a saucepan, without bringing it to a strong boil so the milk doesn’t curdle.
I prefer this chai when the ginger is sliced thinly and the cardamom is only just cracked: both flavors remain vivid, while the cloves and pepper stay in the background instead of taking over the cup.
