Masala chai is the gold standard—the version most people imagine when they hear “chai.” It’s bold, creamy, and deeply aromatic, built on black tea and a warming blend of spices. While every household in India has its own method, the best masala chai usually follows one simple idea: simmer the spices first so their oils bloom, then steep the tea, then finish with milk and sweetness.
Ingredients (2 mugs):
-
1 ½ cups water
-
1 cup milk (whole milk for classic richness; or your preferred milk)
-
2 tsp black tea leaves (Assam is traditional) or 2 black tea bags
-
1–2 tsp sugar (or to taste)
-
1-inch fresh ginger, lightly crushed or sliced
-
3–4 green cardamom pods, lightly crushed
-
1 small cinnamon stick
-
3 cloves
-
Optional: 4–6 black peppercorns, 1 small piece of star anise, pinch of fennel seeds
Method:
-
Bloom the spices: In a small saucepan, add water, ginger, cardamom, cinnamon, and cloves. Bring to a boil, then lower to a simmer for 3–5 minutes. Your kitchen should smell fragrant before you move on.
-
Add tea: Add black tea leaves (or tea bags). Simmer 1–2 minutes more. Don’t overdo it—too long can make it bitter.
-
Add milk: Pour in the milk and bring the chai back to a gentle boil. Watch closely so it doesn’t boil over.
-
Sweeten: Stir in sugar (or sweetener). Simmer another 1–2 minutes for a deeper, café-style body.
-
Strain & serve: Strain into mugs. For an extra “street chai” feel, pour back and forth between mug and pot once or twice to aerate.
Flavor notes & tips:
-
Assam tea gives the strongest “real chai” backbone. If your chai tastes weak, the tea is usually the issue, not the spices.
-
Want a smoother cup? Use more cardamom and cinnamon, fewer cloves and pepper.
-
For a stronger spice profile, increase simmer time of spices before adding the tea.
Serving ideas:
Masala chai pairs perfectly with biscuits, toast, pastries, or anything buttery. It’s also a great base for iced chai—just brew it stronger, cool it, and pour over ice with milk.