Authentic Indian Masala Chai Recipe or Indian Spiced Milk Tea is prepared with aromatic spices, fresh ginger, black tea, lots of milk and sugar. This easy recipe takes only 10 minutes and you can enjoy a hot cup of masala chai!
A warm cup of traditional masala chai with Nan Khatai will soothe and refresh your mind and body with the very first sip.
What is Indian Masala Chai
Masala Chai is traditional to India. Masala means spices and the word chai means tea therefore spiced tea. Sometimes chai is referred to as chai tea but this basically means tea tea!
Masala (read blend of spices) are brewed alongside water and black tea leaves to fragrance the chai. Masala tea also traditionally uses whole milk and sugar which balances out the fragrant spices.
In Masala tea, the milk is boiled with the tea rather than added on top which takes away the raw milk flavour from the tea. Homemade masala chai is different from the chai tea latte (chai latte) served in coffee shops.
This authentic masala chai recipe is prepared in Indian household.
The use of spices is not only in Masala Chai but Karak Chai too. Karak or Kadak Chai (strong tea) is a little different from Masala Chai Recipe. Karak means strong, so the tea is much more strongly brewed with tea leaves, water, milk and an aromatic blend of whole spices.
Cardamom Chai is prepared using lots of green cardamom only. Adrak Chai is prepared with fresh ginger only.
Masala Chai has always been a lifestyle for the common Indian family and is considered part of Indian culture. Since the rise of restaurants of Dishoom and tea shops such as Chaiiwala, Masala Chai has gained much more popularity in the West.
How Indian Masala Tea is traditionally served
Masala tea served at the roadside by street vendors in the Indian subcontinent known specifically as chai wallahs.
The hot tea is served in either clay cups or tempered glasses and is freshly prepared for each customer and served immediately.
I had wanted to post this recipe a long time ago but wanted to serve it like it is served in India. I was waiting to get my hands on ‘Chaiwala Cups and Stand’.
There are many types of different tea available in India, such as Cutting Chai and Kulhadwali Chai and Tandoori Chai.
Variations of Authentic Masala Chai
In Gujarat, the masala is ground into a powdered tea masala. This spice blend is known as chai masala , chai spices or chai ka masala. It can easily be prepared at home using a spice grinder.
However, some people do not like the feel of ground spices and prefer whole spices.
Each household will prepare their masala tea a little bit differently, especially the mix of spices which are unique to each passed down recipe.
Some variations even include holy basil or tulsi which is crushed and added into tea.
How to make Indian Masala Chai using chai masala powder
Follow the same steps as if making Masala Chai but add a small amount of powdered tea masala instead of whole spices. To serve 4 people, 1/2 a teaspoon of masala powder is sufficient. This can be adjusted according to how spicy you like your tea.
Spiced Chai – Masala Chai Ingredients
For the perfect cup of Indian masala chai, the following ingredients must all be used!
Whole milk use full fat milk for best results as it makes the tea creamy and thick. You can also use evaporated milk but use a bit less than the recipe suggests.
For rich, thick tea, add more milk than water. You may need to add extra tea for strength. For thinner tea, use skimmed milk or more water.
For vegan masala chai, instead of dairy milk I recommend oat milk as it doesn’t split when boiled. Other options include almond milk, soy milk or coconut milk but I would not boil the tea further once these vegan milks are added.
The Tea:
Masala Chai is prepared with black tea.
I use an Indian brand of black loose tea from an Indian grocery store. You can use assam tea or darjeeling tea which are commonly used in India.
You can use tea bags such as PG tips or Taj Mahal as well.
For the best flavor, the stronger the tea, the better.
For an evening tea, use decaf tea bags.
Whole spices such as cinnamon stick, black peppercorns and green cardamoms. Cloves and star anise are optional. Fennel seeds are added in Punjabi Masala Chai
Fresh ginger , you need to use plenty of fresh ginger root that is grated or pounded to release its juices. Simply adding pieces of ginger is wasteful and will not release flavour. Ginger has many health benefits and gives a warm spicy kick. You can use dry ginger powder as an alternative.
Sugar is a must if you want the taste of an authentic masala chai. I have used white sugar but you can use brown sugar (has a slight difference in flavour). I have seen recipes using maple syrup but I recommend proper sugar for an authentic cup of chai. If you want to make sugar free masala chai, by all means, leave it out or add a sweetener at the end.
Water any still water will do but filtered water lends beautiful colour to tea.
Equipment/Tools
Saucepan or milk pan with pouring lips on at least one side is better
Traditional Indian Tea Strainer – with a fine mesh
Cheese Grater or mortar pestle to pound the ginger and spices.
How to make Best Masala Chai step-by-step
Follow this video and step by step instructions for the perfect cup of masala chai. Printable recipe card with exact measurements and methods below.
To simplify there is cups and tablespoons measurements as well as a metric to this recipe.
Prepare the spice mixture. In a pestle and mortar, crush the ginger, green cardamom pods, cinnamon bark and peppercorns.
In a small saucepan add water and heat until boiling.
Add the tea and crushed spices.
Bring the mixture to boil on medium-high heat.
Add the milk and the sugar. The tea may appear light but it will darken as the tea steeps and the milk cooks.
Bring the mixture to a boil again. Switch to low heat if the tea keeps boiling over but if possible, keep the flame high.
Boil the tea on medium heat for a good couple of minutes – approx 4-5 minutes.
Keep cups and strainer ready.
Strain the tea using a strainer. They are available in Indian stores.
Serve immediately.
Serving Suggestions
Indian masala chai is best accompanied with Indian snacks, baked goods or rusks.
Coconut Cookies
Saffron Pistachio Shortbread
Honey Cake
Gulab jamun Cake
Some savoury dishes that go well with masala chai are:
Gujarati plain thepla
Masala Bhakhri
Methi Dhebra
Batata Poha
Khatta Sandwich Dhokla
Masala Lachha Paratha
Kenyan Chevdo
Samosa
You cannot beat a cup of tea and biscuits!
Storage
You can prepare the masala chai concentrate in advance and store in an airtight container. Simply bring to a boil with regular milk or plant-based milk for vegan chai in a saucepan and serve immediately.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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- YouTube
Masala Chai Recipe
Equipment
- 1 Saucepan or milk pan with pouring lips on at least one side is better.
- 1 Traditional Indian Tea Strainer with the fine mesh
- 1 Pestle and mortar to pound the ginger and spices.
Ingredients
- 1 cup Whole milk
- 1 ½ cup water
- 3 teaspoon black tea
- ¾ teaspoon whole spices clove, black pepper, cinnamon, green cardamom
- 1 inch root ginger
- 2 teaspoon sugar
Instructions
- Prepare the spice mixture. In a pestle and mortar, crush the ginger, green cardamom pods, cinnamon bark and peppercorns. 3/4 teaspoon whole spices, 1 inch root ginger
- In a small saucepan add water and heat until boiling. 1 1/2 cup water
- Add the tea and crushed spices. 3 teaspoon black tea
- Bring the mixture to boil on medium-high heat.
- Add the sugar and milk. 1 cup Whole milk , 2 teaspoon sugar
- Bring it to a boil. Keep stirring it while keeping heat full.
- Switch to low heat if the tea keeps boiling over but if possible, keep the flame high.
- Boil the tea on medium heat for a good couple of minutes – approx 4-5 minutes.
- Pour into cups or tempered glass, using a mesh strainer.
- Enjoy hot with cookies, biscuits or any other your favourite tea time snack.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Masala Chai Recipe
Equipment
- 1 Saucepan or milk pan with pouring lips on at least one side is better.
- 1 Traditional Indian Tea Strainer with the fine mesh
- 1 Pestle and mortar to pound the ginger and spices.
Ingredients
- 1 cup Whole milk
- 1 ½ cup water
- 3 teaspoon black tea
- ¾ teaspoon whole spices clove, black pepper, cinnamon, green cardamom
- 1 inch root ginger
- 2 teaspoon sugar
Instructions
- Prepare the spice mixture. In a pestle and mortar, crush the ginger, green cardamom pods, cinnamon bark and peppercorns. 3/4 teaspoon whole spices, 1 inch root ginger
- In a small saucepan add water and heat until boiling. 1 1/2 cup water
- Add the tea and crushed spices. 3 teaspoon black tea
- Bring the mixture to boil on medium-high heat.
- Add the sugar and milk. 1 cup Whole milk , 2 teaspoon sugar
- Bring it to a boil. Keep stirring it while keeping heat full.
- Switch to low heat if the tea keeps boiling over but if possible, keep the flame high.
- Boil the tea on medium heat for a good couple of minutes - approx 4-5 minutes.
- Pour into cups or tempered glass, using a mesh strainer.
- Enjoy hot with cookies, biscuits or any other your favourite tea time snack.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
A non-alcohol mixed berry Caipirinha is a wonderful mixture of fresh and juicy mixed berries like raspberry, strawberry and blueberry, muddled with lime and mint, bubbling with sweetness.
The weather is an important influence on when and how you choose to barbecue. In my parts of the world, the sun is out and continuously giving us warm sunny days, so our thoughts are turning on drinking and eating alfresco.
Last year we missed doing a barbecue, so this year before it gets too late as soon as the sun was out we planned a barbecue party at ours.
The back garden was packed with great atmosphere, everyone was having a great time with music, food and drink.
For the party, we decide to prepare the food and drinks from around the world as all are ready for the intense excitement of Rio 2016 Olympics in Brazil.
We prepared delicious and enticing foods and salads inspired with world cuisine and for drinks, we got our evening off to a great start by with tall glasses of Brazil’s most famous cocktail Caipirinha!
Classic Brazilian Caipirinha prepared with Cachaca (sugarcane hard liquor) lime and sugar, but to feel summery I have used mixed berries, and to replace alcohol I used sparkling cream soda. Sweet and refreshing non-alcoholic caipirinha , drink perfect for sipping grill-side!
More virgin drinks recipes
Non-alcoholic Green Apple Martini
Homemade Clove and Mint Ginger Beer
Virgin Mixed Berry Caipirinha
ingredients:
- 300 g fresh mixed berries
- 4 Lime cut and halved
- 4 tbsp. mint leaves roughly torn
- 8 tbsp. light brown soft sugar
- 600 ml cream soda
- Crushed ice
instructions:
How to cook Virgin Mixed Berry Caipirinha
- Keep some berries aside for garnishing.
- Place rest of the berries into tall glasses.
- Add sugar, lime and mint.
- Using a rolling pin muddle the fruit and lime.
- Fill the glass with the crushed ice.
- Add cream soda, stir to combine.
- Garnish with reserved berries and mint leaves.
- Serve.
