Masala chai step-by-step recipe with video and photos.
Jump to:
About this recipe
"Masala Chai" literally translates to spiced tea. This soothing and refreshing Indian-style tea is made by boiling black tea, milk, water, and spices. This is the most common drink in every Indian household and drinking tea is a daily ritual, be it summer or winter. Most Indians enjoy chai with breakfast and evening snacks, and some even drink it several times throughout the day.
Indian tea is mildly infused with spices. The spices used and the milk-water ratio is varied from state to state in India and every household has its own favorite blend.
Also called chaa or chaha, it is widely sold at roadside tea stalls and the tea tastes different in each tea stall. The "chaiwallahs" carefully select their own blend of spices and brands of tea they use.
The recipe here is our family favorite and I use very basic spices to make our Indian tea. You may vary the spices as per your preference and liking. My favorite combination of spices is cinnamon, cardamom, clove, black pepper, fennel seeds, and fresh ginger. All of these spices come with a range of benefits.
Strong, sweet, mildly spiced chai is a great way to refresh your mind. Invigorating and relaxing at the same time! Read on to know more about the tea used and the ingredients and steps to make masala tea.
What tea leaves to use
Chai is made using black tea. There are several popular brands of Indian tea and you can easily find them at any Indian grocery store, supermarket, or online store.
There are three main regions in India that grow tea - Assam, Darjeeling, and Nilgiri. The tea from each region varies in terms of strength and flavor, both of which change due to weather conditions, soil, etc.
Assam tea is the most common variety that is used across India. It is popular due to the deep color and flavor it induces in the tea. This is your go-to tea if you love a kadak chai (strong tea) or are new to making Indian tea.
Darjeeling chai has a milder fruity taste. It is best enjoyed without the addition of milk or with minimal milk. Nilgiri tea does not have any astringency so it can be simmered for a long time, without making the tea bitter. If you like a more milky tea that has been simmered for a long time and reduced, use Nilgiri.
Ingredients
Milk: Whole milk works best, however, you can use skim milk too.
Black tea: Assam tea is the most common variety. There are several brands of Indian tea that are easily available in any Indian grocery store or online store.
Spices: The spices I use are cinnamon, cardamom, clove, fennel seeds, and black pepper. I also use fresh ginger.
Sweetener: Sugar is the most common sweetener used. I like to use raw sugar in my tea. You can also use jaggery to make tea.
Step-by-step instructions
In a mortar pestle, add ginger and spices (cinnamon, cardamom, clove, fennel seeds, and black pepper). Crush them lightly (steps 1,2).
Boil water in a saucepan. Add the crushed spice mix and bring it to a boil (steps 3,4).
Add sugar and black tea. Let the tea steep for 5-6 minutes (steps 5,6).
Add milk and bring to boil. Simmer for 4-5 minutes (steps 7,8). Keep an eye on it and simmer until it reaches your desired color.
Turn off the heat. Strain the tea by passing it through a sieve (steps 9,10).
Ready to be served.
Pulling the masala chai / Aerating the tea
"Pulling" tea is a common technique used to aerate the tea and is done by all chaiwallahs in India. It is really simple to pull the chai and this process helps break down the layer of milk fat that settles on the top once the tea is done.
To pull the tea, pour some of the tea into a small saucepan or mug/jug with a handle. Pour it back into the pot in a slow stream from a height of one to two feet. Repeat the process of pouring the tea back and forth 5-6 times until there is a foamy head on the top.
Alternatively, you can also pull the tea using a ladle while it is still in the saucepan. Once it is brewed and you turn off the heat, use a ladle to take some tea and pour it back in a slow stream into the saucepan from a height of one to two feet. Repeat the process several times.
Most chaiwallahs do this before straining the tea; however, I personally prefer to strain the tea first before aerating it. This way, I can keep the froth that is developed during pulling intact.
Useful tips
It is best to use whole spices that are crushed lightly to make chai. Powdered spices will not strain fully. Whole spices can be strained easily and they also give a perfectly balanced flavor to the tea.
Use whole milk to make chai as the fat in it gives richness to the tea.
Pull your tea before serving. I prefer to strain the tea first and then pull it which helps preserve the foamy head that is formed during pulling. See the above section for the process of pulling tea.
Adjust the spices as per your liking. Similarly, adjust the water to milk ratio too. Some like to make their tea with a 1:1 ratio and some even make it with just milk (without adding any water). My preferred ratio is 2:1 (2 cups of water for every cup of milk).
Use Indian brands of loose black tea and not tea bags. All Indian stores sell many brands of loose Assam tea which is perfect for masala chai.
To make it vegan, replace regular milk with plant-based milk. Oat milk and almond milk work well. It is important not to boil the tea after adding plant-based milk as the tea may curdle. Steep the tea first in water and then add the vegan milk. Turn off the heat, cover, and let it steep for a few more minutes.
Serve masala chai with these snacks:
1. Egg puffs
2. Vegetable puffs
3. Samosa
4. Masala fries
Click here to see how to make this healthy and delicious golden milk latte. Also, check out this link to see how to make calendula tea.
FAQs
I use cinnamon, cardamom, clove, black pepper, and fennel seeds. There is no specific list of spices used. It depends on your personal preference and varies from household to household.
Using a lot of tea leaves or simmering it for too long can make the tea bitter.
It may curdle if you do not boil fresh/root ginger in water before adding the milk. Fresh or root ginger is one of the most common ingredients used and it is really important to boil it in water first to remove the enzymes. Add milk only after this step.
Bonus
This masala chai is:
- very easy to make,
- easily adjustable as per your preference,
- healthy and delicious.
Recipe card
Masala Chai / Indian Spiced Tea
Ingredients
- 2 cups water
- 1 cup milk
- 2 teaspoon sugar or as per taste
- 3 teaspoon black tea (I use Assam tea)
- 1 inch ginger
Spices:
- ½ inch cinnamon
- 1 clove
- 4 pods cardamom
- ¼ teaspoon fennel seeds
- ⅛ teaspoon black pepper
Instructions
- In a mortar pestle, add ginger and spices (cinnamon, cardamom, clove, fennel seeds, and black pepper). Crush them lightly and set them aside.
- Boil water in a saucepan. Add the crushed spice mix.
- Add sugar and tea powder. Let the tea steep for 4-5 minutes.
- Add milk and bring to boil. Simmer for 4-5 minutes, or until it reaches the desired color.
- Strain the tea by passing it through a sieve.
- Pull the tea by pouring it back and forth in a slow stream (see the tips section above).
- Serve hot.
Holly says
This tea is lovely and so satisfying to make. Thanks for the recipe!
Tina says
I love how easy to make this tea is!
Julie says
Really enjoyed the process of simmering everything to make this spiced chai tee, before adding the milk. I used fennel and cinnamon and found it to be very warming and soothing.
Natalie says
My husband is a big tea lover, and he said your masala chai tea is perfect! Thank you for this recipe!
Katie says
this chai is incredible! BY FAR the best homemade recipe I have ever had!