Easy Masala Chai (Indian Spiced Tea | Chai Latte)

Name: Easy Masala Chai (Indian Spiced Tea | Chai Latte)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 cups water; 0.25 oz black tea (1.5 Tbsp strong black loose leaf tea; alternatively 4-5 tea bags); 0.15 oz cinnamon stick (or 1 tsp powder); 20 cloves (or 1 tsp); 10 cardamom pods (green); 0.3 oz fresh ginger; 3 cups milk (whole milk is best but 2% will work, or use dairy-free like oat milk or cashew milk); 2 Tbsp brown sugar; 4-6 whole black peppercorns (optional, for more "heat")

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How to make masala chai (the authentic way) with warming whole spices and fresh ginger for a comforting, aromatic Indian spiced tea. Plus, this chai masala recipe requires just 7 ingredients, 20 minutes, and there are several ways to adapt the recipe (i.e., dairy-free, vegan, sugar-free)!

Masala chai in a cup and in a tea pot on a table

With the weather officially in Winter territory, I’m finding myself increasingly turning to warming drinks like matcha lattes, ginger tea, and this homemade masala chai as a morning or a mid-afternoon pick-me-up. Masala tea is a spicy-sweet, warming, comforting milk tea with a full-bodied flavor and surprisingly packed with health benefits!

It’s easy to go to a local coffee shop and try the Western version (aka a chai latte/chai tea latte) of this Indian classic. However, the best way to enjoy this soothing spiced Indian tea is with a simple homemade chai masala recipe. Best of all, all you need is 7 ingredients and 20 minutes to prepare a large batch (leftovers can be reheated!)

What is Masala Chai?

Masala chai combines “masala,” meaning a blend of spices, with “chai” meaning tea for a simple, warming aromatic milk tea beverage that originated in India. Traditionally, it’s prepared with a combination of black tea, water, milk, and a mixture of aromatic herbs and spices. The masala for chai (called “karha”) usually includes cinnamon, clove, cardamom, ginger, and black peppercorns.

As with most “traditional” recipes (like garam masala), the exact spice blend and ratio differ regionally and even between households. Likewise, the method varies too (i.e., the order in which ingredients are heated, time spent boiling, double boil method, etc.).

Due to its popularity, there are versions of spiced chai sold globally in coffeeshops (usually called chai latte or chai tea latte) and for home consumption. These include chai liquid concentrates, chai flavored tea bags, and even ground masala chai spice blends. Though Western versions are usually sweeter with a lighter, less spiced flavor.

Within this post, I’m making an authentic Indian masala chai (as far as I’ve been taught by my Indian followers). This version uses a combination of water, black tea leaves, milk, sugar, and a selection of spices/aromatics. These include ground ginger, cardamom, cinnamon, and clove (the black pepper is optional). This method has you boiling/simmering the mixture of ingredients (water first, then adding milk) to infuse the masala tea with flavor, before straining and serving.

The Masala Chai Ingredients

The Indian spiced tea (sometimes called spiced chai tea in Western countries) requires just a handful of simple ingredients and whole spices, including:

Black tea: I recommend using strong loose leaf black tea (organic if possible) that can hold up to the bold flavors of the spices. In India, Assam tea and Darjeeling Indian tea is often used. Though, in a pinch, any black tea should work. It’s best to use loose tea leaves, but you can use tea bags if necessary (check the FAQs for the amount).
Water: to brew the tea and make up the base liquid for this chai masala recipe.
Milk: I used regular whole milk, though you can use 2% if preferred (traditionally, water buffalo milk is used!). You can also make a vegan chai masala recipe with dairy-free milk (like oat milk or cashew milk), but note that the flavor and consistency will vary.
Sweetener: the sugar you use here is versatile. I used brown sugar. However, white sugar, coconut sugar, palm sugar, jaggery, honey, and various syrups (like maple syrup or date syrup) would all work (adjust the amount to taste and note that the flavor will differ). For a sugar-free chai tea latte, you could use a sweetener like erythritol.
Chai Masala Spices: you need whole spices. These include cinnamon stick, cardamom (I used green cardamom pods), clove, and ginger (fresh is best; though you could use ground ginger powder in a pinch). You can optionally add 4-6 black peppercorns, too.

Optional Add-ins and Variation

Vanilla chai latte: you can use a vanilla pod, vanilla powder, or vanilla extract (in a pinch). Adjust the amount to personal taste for a simple vanilla chai latte.
Turmeric: just a tiny pinch of turmeric powder will add a subtle flavor and color to the Indian tea. Make sure to combine it with freshly cracked black pepper to make the most of its nutrients/health benefits.
Lemongrass/mint leaves/tulsi (basil): I admit, I haven’t tried a chai masala recipe with either lemongrass or mint leaves. However, a close friend let me know they are delicious additions – so feel free to experiment.
Other spices: several other spices could become part of your “karha” blend, including nutmeg, star anise, fennel seeds, mace, etc. A slightly less popular addition is allspice (the berry, not a spice blend).
Chili: just a pinch will add even more warmth and a touch of heat to the homemade chai masala recipe.
Rose: edible rose petals boiled with the tea leaves add an extra floral dimension to the chai latte.
Condensed milk: replace the milk and sugar with condensed milk (or dairy-free coconut condensed milk).
Milk-free masala chai: replace the milk with additional water.
Caffeine-free chai latte: use a caffeine-free tea like a decaf black OR Rooibos tea.
Green tea: I have yet to try a version with green tea. However, some followers let me know that they enjoyed it.
Dirty chai latte: add 1 shot of espresso to the chai masala per serving.

How to Make Masala Chai?

Step 1: Prepare the Spices and Water

First, grate the ginger (no need to peel first). At the same time, gently crush the cardamom to allow the pods to open.

You can also gently crush the other whole spices (using a mortar and pestle). This will help them release their oils more quickly, for a more flavorful brew.

Step 2: Heat the Tea

In a small-medium saucepan, add the water and loose tea leaves and bring to a boil over medium-high heat.

Then, add all the ginger and spices to the water, stir, and boil for a further couple of minutes.

Step 3: Add the Milk and Sweetener

Add the milk and bring the mixture back to a boil. Once boiling, reduce the heat to a gentle simmer and heat for 5-10 minutes. During this time, the liquid will reduce slightly.

Adjust the simmering/steeping time based on the strength and concentration of tea you prefer!

To sweeten the masala tea, you can add the sugar directly to the large pot. Alternatively, sweeten individual servings. That way, people can adjust the sweetener and amount to personal preference.

To infuse further, remove the masala tea from the heat, cover with a lid, and allow to infuse for 10 minutes.

Finally, strain the mixture through a sieve to remove the loose tea leaves and spices (Check the FAQs for how to avoid wasting these). Then serve in mugs or glasses, and enjoy!

How to Make Ahead and Store?

Make ahead: if you want to make a large batch of masala chai ahead for up to 5 days of chai masala, then I recommend leaving the milk out of the mixture. You can then heat up the individual portions with the milk.

Store: if you want to store the fully assembled masala chai (with milk), then allow it to cool and store in an airtight jug for 4 days in the refrigerator.

Reheat: I like to gently reheat the chai on the stovetop. Though a microwave would likely also work fine.

FAQs

Can we use the leftover spices/tea leaves?

There are several ways that you may be able to avoid wasting these. First, rinse them well. Then, you can use them as part of a homemade body scrub, compost them/use them as fertilizer, dehydrate them to crush into a powder and use them again, use them to lightly fragrance rice, etc.

Can I use tea bags rather than loose leaves?

Yes, you’ll need 4-5 (I’d use 5) strong black tea bags and steep in the pan as you would with the loose tea leaves.

What is the difference between chai and masala chai?

Chai simply means “tea” and is called that in several languages/dialects – aka in Arabic, Czech, Bulgarian, Georgian, Greek (spelled “tsai”), Persian, Russian, Swahili, Turkey (spelled cay – pronounced chai). There are likely several other countries also on the list.
In comparison, masala chai refers to the Indian spiced milk tea drink (often also known as chai latte or chai tea latte in coffee shops).

What does masala chai taste like? (Aka chai tea latte taste?)

The exact flavor will vary based on the spice blend and ratio used to make the Indian spiced tea. However, most chai masala is warming and aromatic with noticeable flavors of ginger and often cinnamon, with a slightly peppery finish. Depending on how much sweetener is added, this drink is a warm and slightly spicy-sweet drink, made slightly creamy thanks to the addition of milk.

Is masala tea good for your health? (And can we drink it every day?)

There are several health benefits associated with drinking chai tea, not just its impressive immune-boosting properties. The combination of spices and ingredients used within masala chai claim several impressive benefits which can positively impact heart health, cholesterol levels, blood sugar levels, gut health (with anti-nausea thanks to the ginger), and contains anti-inflammatory and antibacterial properties, etc. The small amount of caffeine also provides a boost in energy and your metabolism.

However, note that the dairy, caffeine, and ginger found in the drink can cause some tummy upset for those who are sensitive to those ingredients. Luckily, you can prepare homemade masala chai without dairy or caffeine, if preferred!

When is the best time to drink masala chai?

I recommend enjoying a cup of this spiced Indian tea as your first drink of the day, before eating. That way, your body will more easily absorb the nutrients.

Recipe Top Tips and Notes

Adjust the sweetness: I like to sweeten each portion individually, rather than the entire batch of masala tea – that way, it’s easier to control how much sugar you add per portion (and people can use their sweetener of choice).
Adjust the spices: if, the first time you try this homemade chai masala recipe, the ratio of spices isn’t quite right for you, then feel free to adjust any of the flavors.
To keep warm for events: for small events, you can store the spiced Indian tea in a large thermos or coffee carafe. For large events, you can keep the masala chai in a covered slow cooker on the “keep warm”/ LOW function.
The caffeine content: there is around 40mg of caffeine in 4oz of black tea compared to around 120mg in coffee. However, you can cut this down further by using decaf black tea, Rooibos, or a combination of caffeinated and decaf tea.
To avoid bitter tea: I haven’t had an issue with the particular tea I use becoming very bitter. However, boiling tea can cause it to do so. To avoid this, once the mixture JUST begins to boil, then reduce it to a simmer and make sure to allow it to steep off the heat for 10 minutes, too.
For a richer tea: adjust the ratio of milk to water. Likewise, if you prefer a lighter chai, you can use less milk and more water.
To prepare masala chai spice mix: you can adjust the quantity of whole spices used based on how many portions (to store for up to a month). Then, add the spices to a coffee/spice grinder and process them into a fine powder. You only need between 1/2-3/4 teaspoon of the masala chai spice mix per serving of homemade masala chai.

More Warming Drink Recipes

Hot chocolate in a small cup with chocolate shavings on top

Two glasses with spiced apple cider and cinnamon sticks

If you try this authentic masala chai recipe (aka homemade chai tea latte), I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!