Learn how to make masala chai in less than 15 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 to 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
- 1 ½ cup water
- ½ inch fresh ginger, thinly sliced or grated, or ⅛ teaspoon ground ginger
- ½ teaspoon fennel seeds, or ⅛ teaspoon fennel powder
- 1 cinnamon stick, or ¼ teaspoon ground cinnamon
- 4 cardamom pods, peeled open , or ⅛ teaspoon ground cardamom
- 4 cloves, or ⅛ teaspoon ground clove
- Pinch of ground black pepper
- Pinch of sea salt
- 2 teaspoons loose black tea, or 2 tea bags
- ½ cup milk
- 2 teaspoons cane sugar, to taste
Instructions
- 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.
- Add tea: Add the tea to the mixture and continue simmering the mixture for an additional 5 minutes.
- 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.
- 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 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!
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.
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?