Learn how to make masala chai in less than 20 minutes with this easy step-by-step recipe. This traditional Indian beverage is made with a mixture of black tea, milk, fresh ginger, and spices.
What is masala chai?
Masala chai is a tea beverage made by brewing black tea with a mixture of milk and Indian spices, such as fresh ginger, cardamom, cloves, and cinnamon. Originating in the Indian subcontinent, chai is traditionally served hot.
How to make chai was the first thing my mom taught me in the kitchen when I was growing up. I loved watching the water simmer with spices and loose tea leaves before gently pouring the milk. And while I didn't ever drink chai myself, I loved watching my parents drink it.
What you'll need
Detailed ingredient measurements, instructions, and notes can be found on the printable recipe card at the bottom of the page. Here's a summary:
- Black tea: You can use either tea bags or loose leaf tea.
- Water
- Milk: either regular dairy milk or a dairy-free alternative.
- Spices: You'll need ginger, cardamom, fennel, cloves, cinnamon, black pepper, and salt.
- Sweetener: I use cane sugar in this recipe but honey or maple syrup can be used.
How to make authentic masala chai - step-by-step
1. Boil water and spices: In a small saucepan over medium-high heat, combine water and ginger, cardamom, fennel, cloves, cinnamon, black pepper, and salt. Bring the water to a gentle boil. Simmer for 5 minutes to allow the water to infuse the flavors from the ingredients.
2. Add tea: Add the tea to the mixture and continue simmering the mixture for an additional 5 minutes.
3. Add milk and sweetener: Lower the heat to medium-low and add milk and sweetener. Simmer for 2-3 minutes more minutes and turn off the heat.
4. Strain and serve: Using a fine-mesh strainer, divide the chai into two cups. Serve immediately.
Top tips for making the best chai
- Use fresh spices: The spices bring this beverage to life, so it's key to be using spices you've purchased within the past year at most. Fresh is always better and will make the most flavorful result.
- Use whole spices: Use whole spices instead of ground spices. And for added flavor, slightly crush them using a rolling pin before making chai.
- Sweetener: Instead of using cane sugar, try using honey or maple syrup. While chai is traditionally pretty sweet, feel free to adjust accordingly or completely omit.
- Milk: While masala chai has always been made using whole milk in India, you can use any dairy-free alternative. Oat milk and almond milk taste great!
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Ingredients
- 2 cups water
- 1 inch fresh ginger, thinly sliced or grated
- ½ teaspoon fennel seeds
- 1 cinnamon stick
- 4 cardamom pods
- 2 cloves
- 4 black peppercorns
- 1 tablespoon loose black tea, or 2 tea bags
- ½ cup milk
- 1 ½ tablespoon sugar, to taste
Instructions
- Boil water and spices: In a small saucepan over medium-high heat, combine water, ginger, fennel seeds, cinnamon stick, cardamom pods, cloves, and black peppercorn. Bring the water to a boil. Simmer for 5 minutes to allow the water to infuse the flavors from the ingredients.
- Add tea and milk: Add the tea and milk to the mixture. Lower the heat to medium-low and simmer for 8 minutes.
- Add sweetener: Turn off the heat and add the sugar.
- Strain and serve: Using a fine-mesh strainer, divide the chai into two cups. Serve immediately.
Notes
- Use fresh spices: The spices bring this beverage to life so it’s key to be using spices you’ve purchased within the past year at most. Fresh is always better and will make the most flavorful result.
- Use whole spices: Use whole spices instead of ground spices. And for added flavor, slightly crush them using a rolling pin before making chai.
- Sweetener: Instead of using sugar, try using honey or maple syrup. While chai is traditionally sweet, feel free to adjust accordingly or completely omit.
- Milk: While masala chai has always been made using whole milk in India, you can use any dairy-free alternative. Oat milk and almond milk taste great.
Nutrition Information
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Jamsheeda says
Wow, this is hands-down my favorite chai recipe. I've spent so much money buying chai at coffee shops and even those mixes from the grocery store. This is so good!
Sapana Chandra says
That makes me so happy to hear, Jamsheeda! I'm thrilled you loved it. Homemade chai really is the best.
Doris says
The closest recipe I've found for authentic chai. May not be traditional, but I add nutmeg and vanilla after removing from heat.
Sapana Chandra says
That sounds wonderful, Doris! Nutmeg and vanilla are such cozy additions. I love that personal touch!
Mystic S says
Enjoyed this recipe, I added a few additional spices but this was a great starter recipe.
Sapana Chandra says
So glad you enjoyed it, Mystic! Love that you made it your own with extra spices - that's the best part of cooking!
Lori G says
Yum... Added a bit of honey too.
Sapana Chandra says
Sounds perfect, Lori!
Shauna Wagner says
Perfect winters drink to warm you up! Thank you for sharing this.
Sapana Chandra says
Nothing like a cozy chai on a chilly day. Thanks for giving it a try, Shauna!
Trish says
I add fresh lemongrass leaves too. It is definitely a game changer. I also crush my ginger or grate it instead of adding slices. My grandma used to say it releases more flavor when we crush it a bit. Occasionally especially when I am under the weather, my main spices are: mint, ginger, lemongrass, cardamom and cinnamon. It’s so comforting when you need that warmth even holding cup of hot tea and inhaling the aroma.
Sapana Chandra says
That combination sounds amazing, Trish! Your grandma's advice about crushing ginger is spot on!
Amy Jones says
I’m obsessed with this chai recipe. I’m never drinking coffee again.
Is there a way to make a large batch of this and store it?
Sapana Chandra says
So happy to hear, Amy! You can definitely make a big batch as a concentrate and keep it in the fridge for a few days, then heat it with milk whenever you're craving a cup!