Ingredients

• 2 cups (480ml) water
• 2 cups (480ml) whole milk
• 2 tablespoons loose black tea leaves (such as Assam) or 4 black tea bags
• 2-inch piece fresh ginger, thinly sliced and lightly crushed
• 4 green cardamom pods, lightly crushed
• 1 cinnamon stick
• 4 whole cloves
• 6 whole black peppercorns
• 1 star anise (optional)
• ½ teaspoon fennel seeds (optional)
• 3–4 tablespoons granulated sugar, or to taste

Equipment

• Medium saucepan
• Mortar and pestle (optional)
• Fine-mesh strainer
• Wooden spoon
• Measuring cups and spoons
• Tea cups or mugs

Instructions

Step 1: Crush the Spices

Lightly crush the cardamom pods, peppercorns, and cloves using a mortar and pestle or the back of a spoon. This helps release their natural oils and enhances the flavor of the chai.

Step 2: Simmer the Spices

In a medium saucepan, combine the water, crushed ginger, cardamom, cinnamon stick, cloves, black peppercorns, star anise, and fennel seeds if using.

Bring the mixture to a gentle boil over medium-high heat.

Reduce the heat and let the spices simmer for 5–7 minutes to infuse the water with their rich aromas.

Step 3: Add the Tea

Add the loose black tea leaves or tea bags to the saucepan.

Simmer for 2–3 minutes, depending on how strong you like your tea.

Avoid overbrewing, as the tea can become bitter.

Step 4: Add the Milk

Pour in the milk and stir well.

Bring the mixture back to a gentle simmer, watching carefully to prevent it from boiling over.

Cook for another 3–5 minutes, allowing the flavors to blend beautifully.

Step 5: Sweeten

Stir in the sugar and continue simmering for 1 minute, or until fully dissolved.

Taste and adjust the sweetness if desired.

Step 6: Strain

Remove the saucepan from the heat.

Pour the chai through a fine-mesh strainer into a teapot or directly into serving cups, discarding the tea leaves and whole spices.

Step 7: Serve

Serve the masala chai hot and enjoy immediately.

For an authentic touch, pour the tea back and forth between two cups a few times before serving to create a light, frothy texture.

Serving Suggestions

Masala chai pairs wonderfully with:

• Butter cookies
• Shortbread
• Scones
• Biscuits
• Rusks
• Samosas
• Pakoras
• Vegetable sandwiches
• Toast with butter
• Tea cakes
• Banana bread
• Muffins
• Nankhatai
• Parathas

Tips for the Best Masala Chai

• Use fresh whole spices for the most aromatic flavor.
• Crush the spices lightly instead of grinding them into a powder.
• Assam black tea provides a bold, authentic flavor.
• Simmer the spices before adding the tea to allow their flavors to fully develop.
• Adjust the amount of ginger and black pepper for a spicier chai.
• Whole milk creates a richer, creamier tea, but low-fat or plant-based milk can also be used.
• Sweeten the chai to your taste with sugar, honey, or jaggery.

Recipe Variations

Ginger Masala Chai

Double the amount of fresh ginger for a warming, spicy tea with a stronger ginger flavor.

Cardamom Chai

Increase the cardamom to 6–8 pods for a fragrant, floral cup.

Jaggery Chai

Replace the sugar with grated jaggery. Add it after removing the chai from the heat to prevent the milk from curdling.

Vegan Masala Chai

Use oat milk, almond milk, soy milk, or coconut milk instead of dairy milk for a delicious plant-based version.

Saffron Masala Chai

Add a pinch of saffron threads during the final minute of simmering for an elegant aroma and golden color.

Vanilla Chai

Stir in ½ teaspoon of pure vanilla extract just before serving for a subtle sweet flavor.

Storage

Masala chai is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

To reheat, warm the chai gently in a saucepan over medium-low heat until hot, stirring occasionally. Avoid bringing it to a vigorous boil, as this can alter the flavor and texture of the milk.

If desired, strain the chai again before serving. For the freshest taste and aroma, prepare a new batch whenever possible.