Authentic Masala Chai Recipe (Indian Spiced Milk Tea)

two cups of tea next to an orange kettle, some cardamoms and cinnamon stick

4.84 from 6 votes

Authentic Masala Chai Recipe (Indian Spiced Milk Tea)

Make authentic Masala Chai in 10 minutes! Learn tips for a creamy cup, best CTC tea and spices to use, and my genius "no-spill" boiling hack.

Prep Time2

Cook Time8

Total Time10

Course: Drinks

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 52kcal

Author: Aneesha Gupta

Equipment

Sauce Pan

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.

Note: The nutrition facts below are my estimates based on two 12-ounce cups of tea without sugar. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition