Masala chai is a beloved beverage that originated in India and has earned a global following due to its distinctive combination of tea and spices. Tea lovers cherish this aromatic drink for its robust flavor and potential therapeutic properties. The typical ingredients used to make this soothing and refreshing Indian-style tea include black tea leaves, milk, water, sugar or honey, and a blend of spices such as cardamom, cinnamon, ginger, and cloves.
The term "Masala Chai" is derived from Hindi and translates to "spiced tea." This beverage is a ubiquitous staple in Indian households and drinking tea is a daily ritual in Indian culture, regardless of the season. Chai is most commonly enjoyed during breakfast and as a complement to evening snacks like onion pakora, and many Indians consume it multiple times a day.
Whether you need a morning pick-me-up or a cozy beverage to relax with in the evening, masala chai is an excellent option. Let's delve into all things masala chai, from what tea leaves to use, and components to the preparation, full instructions, and the best ways to enjoy this authentic masala chai recipe.
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Why you will love this recipe?
- Making this masala chai recipe is simple and straightforward. The ingredients and quantities can be easily adjusted to suit your personal taste and preferences.
- Not only is this beverage delicious, but it also has several potential therapeutic benefits, making it a healthy choice.
- Furthermore, this homemade masala chai can be a perfect alternative to store-bought tea, which may contain added sugars or preservatives. By making your own chai, you can ensure the use of high-quality ingredients and customize it to your liking, making it a delightful and wholesome experience for your taste buds.
Tea made in the Indian subcontinent is mildly infused with spices. The spices used and the milk-water ratio is varied from state to state in India and every Indian household has its own favorite blend. The word chai means tea and originates from India. Authentic masala chai tea is spiced tea made with black tea (Assam tea) and whole spices. It is popular in the US as chai tea latte (which actually means tea tea latte!)
Also called chaa or chaha, it is widely sold at roadside tea stalls and the tea tastes different in each tea stall. The "chaiwallahs" (street vendors) 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 masala 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.
What tea leaves are used in Indian tea?
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 like Amazon. Some farmer's markets and specialty tea shops also carry Indian tea powders.
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 cup of tea) or are new to making Indian tea.
Darjeeling tea 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. My preferred brands are Tata tea and Taj Mahal.
Spices: The spices I use are green cardamom pods, cinnamon stick, clove, fennel seeds, and black peppercorns. 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, white sugar, brown sugar, or maple syrup.
Step-by-step instructions
Step 1: In a mortar pestle, add fresh ginger root and spices (cinnamon, green cardamoms, clove, fennel seeds, and black pepper). Crush them lightly to make the spice mixture (images 1 and 2).
Step 2: Boil water in a saucepan. Add the crushed spices and bring them to a boil. Let it simmer for 5 minutes on medium-high heat (images 3 and 4).
Step 3: Add sugar and black tea leaves. Let the tea steep for 4-5 minutes on low heat (images 5 and 6).
Step 4: Add milk and bring it to a boil. Simmer for 4-5 minutes on medium heat (images 7 and 8). Keep an eye on it and simmer until it reaches your desired color.
Step 5: Turn off the heat. Strain the tea by passing it through a sieve or tea strainer (images 9 and 10).
The perfect cup of Indian masala chai is 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 chai wallahs 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
Use whole spices that are crushed lightly for best results. The ground spices will not strain fully. Whole spice blend can be strained easily and they also give a perfectly balanced flavor to the tea.
Some recipes call for making chai masala powder where the spices are ground into a fine powder using a spice grinder and the tea masala is stored in an airtight container. However, for the best flavor, use freshly crushed fragrant spices.
Use whole milk to make milk tea 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 chai 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 black loose leaf tea and not tea bags. All Indian stores sell many brands of loose Assam tea which is perfect for masala chai.
Skip the spices and use just ginger to make adrak chai (ginger tea). If you have access to Tulasi (holy basil), crush and add a few leaves along with other spices to increase the health benefits of tea.
To make vegan chai, replace regular milk with plant-based milk. Oat milk, coconut milk, soy 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 it, and let the vegan masala chai steep for a few more minutes.
What to serve with masala chai?
Serve this delicious drink with these snacks and breakfast foods.
Want to enjoy chai in a jiffy? Make and store some chai concentrate and brew a cup of delicious chai latte in less than 2 minutes.
Click here to see how to make authentic filter coffee and 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. The use of spices depends on your personal preference and varies in all Indian homes. Other aromatic spices and herbs like star anise, holy basil, and rose petals are also commonly used.
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.
To Conclude
To conclude, masala chai is a beloved beverage that has become a staple in Indian households and beyond. The unique blend of ingredients creates a heavenly aroma and a comforting taste that can instantly uplift your spirits. With its numerous health benefits and therapeutic properties, it’s no surprise that this beverage has become a staple not just in Indian households, but also in the United States and other parts of the world.
Whether you're looking to relax, boost your health, or simply enjoy the taste of India, masala chai is sure to delight your senses and leave you feeling invigorated. So why not give this delicious and nutritious drink a try and enjoy a unique and flavorful experience like no other?
If you liked this recipe, please don't forget to give a 5-star rating and leave a comment below.
Recipe card
Masala Chai (Authentic 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. Let it simmer for 5 minutes.
- Add sugar and tea powder. Let the tea steep for 4-5 minutes. Do not simmer for a long time as this could make the tea bitter.
- 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!