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Masala Chai (Tea) Recipe

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3.9 from 8 reviews

Masala Chai is a classic Indian spiced tea made by simmering black tea with aromatic spices like cardamom, clove, cinnamon, ginger, and peppercorns in a mixture of water and milk. This warming and fragrant beverage is perfect for any season and is traditionally enjoyed with biscuits or rusks. The recipe features two methods to achieve a frothy texture — double boiling or pulling the chai — resulting in a smooth, creamy, and richly flavored tea.

  • Total Time: 15 minutes
  • Yield: 2 cups

Ingredients

Spices

  • 2 green cardamom pods
  • 1 clove
  • 1 inch knob of ginger, sliced
  • ¼ teaspoon black peppercorn, freshly cracked
  • ½ cinnamon stick

Tea Base

  • 2 cups water
  • 2 teaspoon loose leaf black tea, or tea bags

Milk and Sweetener

  • 1 cup whole milk
  • 2 teaspoon sugar, or to taste

Instructions

  1. Crush the Spices: Using a mortar and pestle, lightly crush the cardamom pods, clove, ginger slices, black peppercorn, and cinnamon stick into smaller pieces to release their essential oils and flavors.
  2. Boil Water with Spices: In a small saucepan over high heat, pour in 2 cups of water and add the crushed spices. Bring the water to a boil.
  3. Add Tea Leaves: Add the loose leaf black tea or tea bags to the boiling water and reduce the heat to medium-low. Simmer for about 2 minutes to allow the tea leaves and spices to infuse deeply, releasing rich color and aroma.
  4. Add Milk: Pour in 1 cup of whole milk and stir gently to combine with the tea and spices.
  5. Froth and Simmer – Method One (Double Boil): Bring the chai to a vigorous boil so it bubbles up to the top, creating a frothy texture. Remove the pot from heat and let the bubbles subside. Repeat this process a second time, boiling then removing from heat, to aerate the chai and build creamy texture.
  6. Froth and Simmer – Method Two (Pulling Chai): Alternatively, while the chai simmers, use a small cup or ladle to scoop some chai and pour it back into the pot from a low height, then gradually raise the height to create bubbles. Repeat several times to aerate and develop frothiness.
  7. Simmer to Desired Consistency: Continue simmering the chai on low heat for 5 to 7 minutes until the mixture thickens slightly, the flavors blend fully, and the chai becomes smooth and creamy as some liquid evaporates.
  8. Strain and Serve: Remove the saucepan from heat and strain the chai through a fine mesh strainer into serving kulhads, mugs, or a teapot to remove the whole spices and tea leaves.
  9. Sweeten: Stir in sugar to taste and serve the Masala Chai hot alongside biscuits or cake rusk for dipping.

Notes

  • You can substitute the whole spices with 1 teaspoon of ready-made chai masala for convenience.
  • Additional spices such as star anise, fennel seeds, or dried rose petals can be added for unique flavor variations.
  • The water to milk ratio can be adjusted: use 2 parts water to 1 part milk for a lighter chai, or equal parts water and milk for a richer, creamier tea.
  • Simmering until half the liquid evaporates concentrates the flavors and yields a perfectly creamy cup of chai.
  • Adjust the amount of spices based on the freshness and strength of your ingredients and your personal taste preference.
  • Author: Monica
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Drinks
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://monicarecipes.com/masala-chai-tea-recipe/