A simple but authentic Masala Chai recipe (Indian spiced tea) made in 1 pot in under 20 minutes, combining black tea and whole spices for a creamy, comforting, aromatic, slightly sweet, and perfectly spiced chai!
Slice or grate the ginger (no need to peel it first) and use a mortar and pestle to gently crush all the whole spices, ensuring the cardamom pods are slightly open.
Bring the spice mixture and water to a boil over medium-high heat in a saucepan and leave them to simmer for 10 minutes, stirring often.
Switch off the heat and add the tea leaves (or tea bags), then cover the pan and leave it to steep for 5 minutes.If the color/flavor of the Indian chai isn't strong enough for you, add more tea. It's best to do this rather than steep the tea for longer, as it can become bitter.
Add the milk and sugar (to taste), then bring the masala tea to a simmer once more, constantly stirring/moving it about to aerate the tea.If you're serving the masala chai tea recipe to many people, feel free to leave the sugar out so they can individually sweeten their portion.
Strain the spices out of the tea through a strainer (pressing on the spices to extract maximum flavor), and enjoy! To keep it warm (i.e., for events): Store the Indian spiced tea in a large thermos/ carafe or in a covered slow cooker using the "keep warm" or LOW function.
How to Aerate Chai
You can aerate chai at two points in the recipe. First, after adding the milk to the saucepan, stir and move it around constantly to start building up a gentle foam and aeration. You can also 'pull' the chai before serving it, scooping some up into a ladle, then pouring it back into the pot from a slight height (but not too high, or it'll splatter everywhere), repeating this until foamy.When serving, pour the tea from a high distance, allowing it to aerate further as it's poured into cups.Alternatively, use a small milk frother for a similar effect and extra foaminess.
Storage Instructions
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 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 it in a covered jug/container for 4 days in the refrigerator. Note that the flavor intensifies on day two.Reheat: gently reheat the spiced chai tea on the stovetop over low heat, or use a microwave in 30-second increments, stirring in between.
Notes
Masala Chai Mistakes That You Should Avoid
Reduce the milk ratio too much: if you don't use enough milk, you aren't able to properly aerate the chai. Use a 2:1 ratio minimum, but 1:1 will work best.
Adding the milk at the wrong time: If you add the milk before the tea, you're far more likely to scald the milk. More so, don't just add milk to any spiced tea. Instead, ensure it simmers with all the ingredients on the stovetop for a proper masala chai.
Boiling the tea: The bitter tannins within the tea are more likely to cause bitter tea when cooking the tea, especially with boiling water. Instead, allow it to steep off the heat for the smoothest, full-bodied flavor. Likewise, don't steep the tea for too long, or it becomes bitter.
Not aerating the spicy chai: This step is important for flavor, texture, and mouthfeel.
Leaving the spices whole: Lightly crushing the spices will ensure their oils disperse into the chai sooner, for the best flavor.
Not experimenting with the spice ratio: This base recipe works as a great starting point but can easily be adjusted to find your perfect flavor.
Using ground spices: They often aren’t as fresh and can throw off the flavor ratio. They’ll also leave the chai gritty.
What Else Could I Add to This Spiced Chai Masala Recipe?
Vanilla chai latte: You can use a vanilla pod or vanilla extract (in a pinch) to taste.
Turmeric: A tiny pinch will add a subtle flavor and color to the Indian tea (combine it with freshly cracked black pepper to make the most of its health benefits).
Other herbs/spices: There are several you could choose from based on your desired flavor profile, including:
Lemongrass
Mint leaves (fresh)
Nutmeg
Fennel seeds
Mace
Chili powder
Rose petals
Saffron
Espresso: Create a dirty chai latte with the addition of a shot of espresso per serving.
Check the blog post for more tips and answers to top FAQs!