Master the art of authentic Indian Masala Chai! This easy 10-minute recipe is made by simmering black tea leaves with milk, fresh ginger, and aromatic spices like cardamom and cinnamon, for the perfect, comforting cup. Includes tips for the best tea leaves and a "no-spill" boiling hack.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Jump to:
Indian Masala Chai is one of the most popular teas in the world - the aroma, sweet and spicy flavors, and creaminess from the milk result in comforting flavors in each sip. It won't be an exaggeration to say that in India, Chai is not just a drink; it's an emotion!
For my husband and me, tea is a ritual every morning and evening. We start the day with my favorite, Indian Ginger Tea (Adrak Chai), and then in the evening, enjoy his favorite, the robust Masala Chai!
Since this spiced milk tea is a favorite in my household, I always have chai ka masala (ground tea spice) on hand. I use whole spices and grind them in a spice grinder to make Chai Masala Powder in bulk. It lasts me for three to four months before I make another batch. It makes it easy to make fresh homemade masala tea anytime I want.
Why This Recipe Works
I make masala chai on autopilot, so I don't measure anything; I just use my memory to guide me. But if you're new to making masala chai, this recipe will guide you to make the ultimate cup of tea. Here's why you'll love this recipe:
- Balanced spice profile: It's neither too spicy nor too mild. The ginger and spices are not too pungent or overpowering.
- Perfect water quantity: The specified amount accounts for evaporation during brewing, resulting in a full cup of tea.
- Technique driven: I've shared my tips for proper simmering technique to ensure the milk doesn't curdle and the spices infuse fully.
- Customizable: Includes tips for vegan, sugar-free, and extra-strong versions.
Masala Chai Guide
Chai is the Hindi word for "tea", derived from the Chinese word for tea, "cha", and 'masala' means 'spices', so Masala chai means 'spiced tea'.
Masala chai is an Indian spiced tea made with black loose leaf tea, milk, water, and aromatic herbs and spices such as whole cloves, black pepper, and cinnamon. Sugar is used as a common sweetener, but it's optional. It has a nice spice and creaminess that warms you up.
Origin: This tea originated in India and has now become popular worldwide. The original version didn't include milk or sugar. These two ingredients were introduced in the 1800s, influenced by the British regime.
Difference between chai and masala chai: While 'Chai' is a broad term that includes a variety of teas made in India and around the world, 'masala chai refers to a specific Indian milk tea which is brewed with ginger and warming spices.
Chai vs. Chai Tea Latte: Authentic masala chai is traditionally boiled on a stovetop with tea leaves, milk, and fresh spices, whereas a coffee shop "chai latte" is typically made by mixing a sweetened syrup or powder concentrate with steamed milk.
Do you say Chai or Chai Tea? Since "chai" literally translates to "tea" in Hindi, saying "chai tea" is like saying "tea tea," so it's best to stick to "chai" or "masala chai" to keep it authentic and redundant-free!
Ingredients - Notes & Substitutions
Here are the readily available masala chai ingredients. You can find them at your local Indian store or online:
- Best black tea for authentic chai: For its deep amber color and bold flavor that doesn't get "washed out" by milk, I highly recommend CTC Black Tea (Crush, Tear, Curl). It's much stronger than standard whole-leaf tea. My go-to brands are Taj Mahal, Wagh Bakri, or Red Label.
- If you prefer tea bags (like Tetley or Wagh Bakri Tea Bags ), use two bags instead of one to ensure the brew is strong enough to stand up to the spices.
- Milk: I use 2% milk for everyday chai. It offers a balanced middle ground while providing enough "body" to balance the astringency of the black tea without being overly heavy. For the richest taste, use whole milk. I don't recommend using fat-free milk.
- Vegan option: If you're going dairy-free, Oat milk is the best substitute because it's creamy and holds up well to boiling.
- Ginger: I always use freshly grated ginger. It provides a bright, peppery heat that dried ginger just can't match.
- Chai Masala: I love using my Homemade Chai Masala Powder-it's a 2-minute recipe that stays fresh for 3 months.
- Whole spice alternative: If you don't have the ground spices, lightly crush whole cardamom, cloves, cinnamon, fennel, and peppercorns in a mortar and pestle (check the recipe card for quantities).
- Sugar: If you like to sweeten your tea, use granulated cane sugar, jaggery, or raw sugar.
Homemade Chai Masala Powder vs Store-bought
I prefer homemade masala for its superior taste and quality. Store-bought chai masala is typically weaker in taste. If using that, check the expiration date to avoid a stale taste.
How to Make Masala Tea
Follow these simple steps and master how to make masala chai with milk, just like the one you get at an Indian restaurant:
- Add water to a pot and turn the heat on medium-high. Add freshly grated ginger. Let the water come up to a rolling boil.
- Add chai masala powder. If using whole spices instead, add them to a mortar and pestle and crush them lightly before adding to the water. That helps release their oils.
- As soon as the water comes to a boil, add the tea leaves.
- Let it brew for 30 seconds.
Expert Tip: Always simmer the ginger in the water before adding the milk. This infuses the flavor and prevents the ginger's acidity from curdling the milk.
- Add milk and let the tea come to a rolling boil.
- Monitor it at this stage so it doesn't spill over.
- Reduce the heat to medium and let it simmer for 30 seconds. Place a wooden spoon across the pan to prevent the tea from boiling over. Turn off the heat.
- Strain the tea in two cups using a mesh strainer. Add sugar if you like to sweeten it.
No-Spill Chai Tip
After adding milk, the tea can spill over while boiling. To prevent that, place a wooden spoon across the saucepan. The tea will continue to boil but won't spill over anymore. (pic 7 above)
How To Serve - Hot & Iced
- Enjoy a hot cup of this chai with a yummy Almond Flour Blueberry Muffin for a satisfying breakfast.
- Serve this Indian tea for an afternoon snack along with Apple Cinnamon Cake or homemade Samosas.
- Make this chai for an Indian Hi-Tea party and pair it with goodies like Samosa Pinwheels, Cheese Straws, Almond Spice Cookies, and Coconut ladoo.
How to Make Iced Masala Chai
To turn this into a refreshing iced drink, brew the chai as directed using slightly less water since we'll be adding ice later. Cool it for 10 minutes. Fill a tall glass half way with ice cubes and pour the cooled chai over it. Add an extra splash of cold milk to make it creamier.
How to Make It Ahead for a Party
You can make this chai ahead of time for a party. Strain it, pour it into a thermos, and keep it for up to 3 hours. I don't recommend refrigerating it for later use, since chai doesn't taste the same after being stored and reheated.
Variation: Vegan Masala Chai
To make vegan chai, replace the dairy milk with oat milk; just know that chai won't be as creamy since oat milk contains less fat than regular milk.
Note: I've tested this chai with almond milk, but the flavor is diluted by its low fat content, so I'm recommending oat milk.
The Secret to the Best Chai: The Right Tea Leaves
If your homemade chai doesn't have that rich amber color or the classic "kick" of a tea stall in India, it usually is because of the type of tea used.
For authentic Masala Chai, you need CTC Black Tea. CTC stands for Crush, Tear, and Curl. Unlike delicate whole-leaf teas (like Darjeeling) that are meant to be steeped lightly, CTC tea is processed into small pellets that pack an intense flavor. This allows the tea to release a bold, astringent flavor and a rich color that doesn't get washed out when you add milk.
My Go-To Brands:
- Taj Mahal: My personal favorite! It has a more refined, aromatic finish.
- Wagh Bakri: This is Ideal for a strong, consistent brew.
- Red Label: A good balance of aroma and strength.
Recipe Tips & Notes
- Adjust the milk quantity as needed. Use full-fat milk for a richer taste.
- Add or skip sugar: After pouring the tea into cups, stir in sugar to taste. Feel free to skip it (like I do).
- Tea leaves or tea bag: For the best flavor, whether using loose tea leaves or tea bags, wait for the water to boil before adding them.
- Don't overcook: Don't simmer the tea for longer than the suggested time, as it may turn bitter.
- Chai Masala: If adding chai masala, I recommend starting with ¼ teaspoon. Taste the chai; add another ¼ teaspoon if needed and simmer for 30 seconds.
- Ginger: Fresh ginger gives the best results in this recipe. Allow it to cook in boiling water before you add milk to prevent curdling.
- Making ahead: This chai can be made ahead and stored in a thermos for up to 3 hours.
- Leftover: Always discard leftover chai.
- No-Spilling tip: After adding milk, the tea can spill over while boiling. To prevent that, place a wooden spoon across the saucepan. The tea will continue to boil but won't spill over anymore.
Frequently Asked Questions
Ginger contains an enzyme called zingipain that can cause milk to curdle. To prevent this, always boil your water and freshly grated ginger together for at least 60 seconds before adding the milk. This deactivates the enzyme.
Your tea may taste or appear diluted if the water-to-milk ratio is too high, or if you don't let the water reach a 'roaring boil,' which is essential for evaporating excess water and thickening the brew.
Tea can turn bitter from over-steeping the leaves (simmering for more than 2-3 minutes after the milk is added) or from using low-quality tea "dust" that releases excess tannins too quickly.
Popular with Indian street vendors (Chaiwalas), the ladling technique involves using a long ladle to scoop and pour the tea back into the pot repeatedly as it boils. This adds air to the tea, making it frothier and creamier by helping the milk and spices blend perfectly together.
Popular Drink Recipes on the Blog
📖 Recipe
Authentic Masala Chai Recipe (Indian Spiced Milk Tea)
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Equipment
Ingredients
- 1¾ cups water
- ½-¾ cup milk 2% or whole milk, adjust to taste
- 1 inch ginger freshly grated
- 3 teaspoons loose tea leaves or 3 black tea bags
- ½ teaspoon chai masala powder homemade or see substitute below
Chai Masala Powder Alternative
- 2 green cardamom pods (chhoti elaichi)
- 2 cloves (laung)
- ½ inch cinnamon stick (dal cheeni)
- 6 black peppercorns (kali mirch)
- ½ teaspoon fennel seeds (saunf)
Optional Ingredients
- 2 teaspoon sugar
Instructions
- Add water in a sauce pan and turn the heat on medium-high. Add freshly grated ginger. Let the water come up to a simmer.
- Add chai masala powder. If using whole spices instead, add them to a mortar and pestle and crush them lightly before adding to the water.
- As soon as the water comes to a boil, add the tea leaves and let them brew for 30 seconds.
- Add milk and let the tea come to a roaring boil. Monitor it at this stage so it doesn't spill over.
- Reduce the heat to medium and let it simmer for 30-40 seconds. Turn off the heat.
- Using a mesh strainer, strain the tea in two cups. Add sugar if using and enjoy!
Notes
- Adjust the milk quantity: add more or less as needed. Use full-fat milk for a richer taste.
- Add or skip sugar: After pouring the tea into cups, stir in sugar to taste. Feel free to skip it (like I do).
- Tea leaves or tea bag: For the best flavor, whether using loose tea leaves or tea bags, wait for the water to boil before adding them.
- Don't overcook: Don't simmer the tea for longer than the suggested time, as it may turn bitter.
- Chai Masala: If adding chai masala, I recommend starting with ¼ teaspoon. Taste the chai; add another ¼ teaspoon if needed and simmer for 30 seconds.
- Ginger: Fresh ginger gives the best results in this recipe. Allow it to cook in boiling water before you add milk to prevent curdling.
- Making ahead: This chai can be made ahead and stored in a thermos for up to 3 hours.
- Leftover: Always discard leftover chai.
- No-Spilling tip: After adding milk, the tea can spill over while boiling. To prevent that, place a wooden spoon across the saucepan. The tea will continue to boil but won't spill over anymore.
Puja ji says
Great post! Banarasi masala chai is truly a special and flavorful tea. Your recipe looks easy to follow and very delicious. I will try it soon. Thanks for sharing.
Aneesha Gupta says
Thank you, I hope you enjoy it!