Classic Masala Chai (Traditional Indian Spiced Tea)

Classic Masala Chai (Traditional Indian Spiced Tea)

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:

  1. 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.

  2. Add tea: Add black tea leaves (or tea bags). Simmer 1–2 minutes more. Don’t overdo it—too long can make it bitter.

  3. Add milk: Pour in the milk and bring the chai back to a gentle boil. Watch closely so it doesn’t boil over.

  4. Sweeten: Stir in sugar (or sweetener). Simmer another 1–2 minutes for a deeper, café-style body.

  5. 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.

Back to blog