This authentic Masala Chai recipe features fragrant Indian spices, black tea, and your choice of milk (plant-based or dairy). A cozy, comforting mug of goodness. Serve this with Spicy Chai Molasses Cookies!
Many thoughts appear in the mind, but it is the heart that holds one and not another. ~Dorothy Hunt
Call me a late bloomer, but it wasn’t until I went to India and experienced Chai firsthand that I fell in love with it. Now, there’s not a day that goes by that I don’t either make myself a cup or pine for it.
Yes, I’ve had it numerous times here in the States, but somehow, either it was overly sweetened, too bland, or perhaps I had just never truly “connected” with it. It was almost like I met Chai for the first time at age 50 when I went to India. Masala Chai filled a void I never knew I had until those very first sips. ☕️ Here is a video of my favorite Chai Wallah at work- in a small village in Rajasthan, India. (Shot on my iPhone)
Authentic Masala Chai in India | 30-sec video
What is Masala Chai?
In India, masala means spice, and chai means tea. Spiced Tea. And that is exactly what Masala Chai is -black tea infused with fragrant spices, typically served with hot milk.
Here in the states, we often call this “chai tea”, or a chai tea latte. But in India, saying “chai tea”, is like saying “tea tea”. So that’s why in India, one says Masala Chai – or spiced tea. Good to know, right? 😉
What makes Masala Chai authentic is the use of spices. One thing is for sure: every single person in India probably has their own unique combination of spices they prefer in their masala chai, and there is no one “right” way. It is very subjective.
Chai Latte Ingredients
Chai Wallahs- the street vendors who make masala chai, all have their own unique blend of chai spices as well- and as you can probably guess, I was obsessed with watching them make their creations. I especially love the green cardamom pods I picked up in India. Here is a starting point for you, but feel free to improvise and fine-tune it to your own taste.
- Spices– Fresh ginger, cardamom pods, cinnamon, cloves, black peppercorns, and star anise. You can sub ground spices for whole spices in a pinch!
- Black Tea– Most strong, rich, black teas will work well in Masala Chai- something robust enough to hold up to all the flavorful spices- use loose tea or tea bags.
- Milk – whole milk or plant-based – almond milk, oat milk soy milk, coconut milk.
- Sweetener– honey, maple syrup, or sugar
Best Tea for Masala ChAi
- I prefer to use a high-quality organic, loose black tea that I get in the bulk section of my grocery store. I use 1-2 tablespoons per serving.) Assam, Darjeeling or Ceylon.
- You can also use black tea bags. Typical brands used are Lipton Yellow Label, and Taj Mahal, and PG Tips. Some households will custom-blend their own teas to create their own signature flavor. This can be a very personal thing.
- Feel free to use decaf black tea.
How to make A Chai Latte
Step One: Lightly crush whole spices using a mortar and pestle.
Step 2: Simmer the crushed spices in 1 cup of water in a small pot or pan for 5-10 minutes.
Step three. Add the black tea. Then turn off the heat and let it steep for 10-15 minutes. Boiling the tea will make it bitter, so bring it to a boil, then turn the heat off.
Step four: Add milk of choice. If you prefer a “richer” masala chai- you can use all milk and skip the water, simmering the spices and tea, right in the milk. Or if you like a lighter masala chai, cut the milk with water. Up to you- a personal preference. I like half and half.
Step five. Heat and sweeten the chai. Bring the milk and tea just to a boil again, then add the sweetener.
Step 6. Strain and serve. Dust with a little cinnamon for fresh nutmeg.
And there you have it, Masala Chai as they make it in India. A delicious morning beverage or afternoon pick-me-up. I also love this in the evenings with decaf black tea.
Can Masala Chai be made ahead?
Feel free to brew a big batch of chai ahead, (leaving out the milk) and store it in the fridge. Then simply pull it out from the fridge and heat it up with the milk.
Masala Chai Tea Variations
During my second visit to India, when we primarily stayed in the North, it was very common to see chai brewed the same way, with the addition of fresh mint leaves. It was heavenly.
- Add fresh mint leaves.
- Add fennel seeds
- Add nutmeg
How to serve Masala Chai
Yes, it is very typical to serve chai in a glass (vs. a mug) in India, leaving some room at the top to hold the glass. But a cozy mug is perfect too.
Happy New Year, friends! May this cozy authentic Masala Chai bring comfort and warmth to help get us all through these cold months. You’ll also love our Mexican Hot Chocolate!
More Cozy Drinks
For another cozy, Indian recipe, check out our Indian Vegetable Curry or this Chai-Spiced Pecan Cake. You might also like our 15 Cozy Butternut Squash Recipes! And for something else cozy and sweet, try our Apple Pie!
Love and cheers, Sylvia
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Masala Chai Recipe
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 1-2 1x
- Category: drinks, tea, hot beverage, Indian recipes, vegan, winter drinks, fall drinks
- Method: stovetop
- Cuisine: Indian
- Diet: Vegan
Description
This authentic Masala Chai recipe is cozy and warm! Learn to make it like they do in India, using fragrant whole spices, black tea, and your choice of milk.
Ingredients
- 1 cup water
- 4–5 slices fresh ginger (or sub 1/2–1 teaspoon ground ginger)
- 2 cinnamon sticks (or sub 1/2 teaspoon cinnamon)
- 5 cardamom pods, crushed (or sub 1/2 teaspoon ground cardamom)
- 2 whole cloves (or sub a pinch of ground cloves)
- 2 star anise pods (optional, but delicious)
- 5 peppercorns (optional)
- 2 heaping tablespoons loose-leaf black tea (or sub 2 black tea bags, or sub-decaf black tea)
- 1 cup milk (dairy or plant-based)
- 2–3 teaspoons maple syrup, honey, sugar, or alternative. (Sugar is traditional, but I prefer maple. )
Instructions
- Lightly crush cardamom pods, whole cloves, star anise and peppercorns, and place in a small pot with 1 cup of water. Add ginger and cinnamon sticks. Muddle the ginger a bit right in the pot.
- Bring to a simmer, simmer gently for 5-10 minutes covered, and turn off the heat.
- Add the tea (bring to a boil, then turn off the heat- don’t boil the tea, it can get bitter) and let it steep for at least 5 minutes.
- Add your choice of milk. Bring to a simmer once more, then turn off the heat.
- Strain into a chai glass or mug.
- Stir in your choice of sweetener, taste, and add more sweetener to taste. If it tastes bitter, you need more sweetener.
- Feel the love. xoxo
Notes
TEA: Any dark, rich, robust black tea will work best here. Assam, Darjeeling, etc. You can also make the tea part as strong as you like. Start with one heaping tablespoon of loose-leaf tea and add more according to your taste. Use loose-leaf or tea bags.
Milk: use milk of your choice- organic whole milk, almond milk, oat milk, soy milk, cashew milk, coconut milk, hemp milk (I like unsweetened, vanilla-flavored almond or oat milk). See notes for “ratio”.
SPICES: Whole spices are preferred here but in a pinch feel free to add or sub ground spices to taste. You can add the ground spices at the end if you like.
MILK RATIO: you can use ALL milk if you prefer. I typically use a ratio of ½ water and ½ milk. Many prefer the richness of all milk, so feel free to adjust to your taste.
BATCH MAKING: You can make a big batch of the masala chai (without the milk) and refrigerate for up to 4 days, and heat up with the milk and sweetener when ready to serve.
You can add more whole spices and more black tea for an even stronger, more concentrated version.
UPDATE: While in Northern India this past month, I had this Chai with the addition of a big handful of fresh mint leaves (simmering in the chai). ABSOLUTELY Delicious! Give it a try!
Nutrition
- Serving Size: 16 ounces – using almond milk and 1 tablespoon maple syrup
- Calories: 51
- Sugar: 6.1 g
- Sodium: 100.5 mg
- Fat: 1.6 g
- Saturated Fat: 0 g
- Carbohydrates: 8.9 g
- Fiber: 0.6 g
- Protein: 0.9 g
- Cholesterol: 0 mg
Its perfect
So happy you like it. 🙂
I really want to try it! But my quarantine home doesn’t have whole cinnamon sticks or whole cloves. Can I substitute those with cinnamon powder and clove powder? If so, how much should I use?
Take care xx
Absolutely. A teaspoon of each. You can add more to taste.
Been making chai for years and I have developed it a bit further ,using lemongrass and holy basil as well ,also use cracked pepper and fresh ginger ,we have it everyday
This sounds amazing! I love chai, and weirdly enough experienced my first traditional masala chai in Thailand (or so they said it was). It wasn’t overly sweetened like so many cafes here in the states and it was so much better that way, in my opinion. If you don’t mind me asking though, where did you get the little white pot with the wooden handle? I’ve been looking for one like that to heat up my alternative milks on the stove.
It’s by Danske- got it on Amazon!
Hi. Great recipe. I linked to it on my latest blog post: https://travelswithbelly.com/80-days-around-the-world-in-movies/
I hope you don’t mind me linking. I don’t want to be spammy 🙂
I haven’t tried the recipe yet but certainly will.
My husband is Dutch and he lovessss masala chai and I have found my love for it a couple of years back . It did not strike me to make my own masala chai . Today I decided to make it and stumbled upon your recipe . It taste good ! Gonna make this for my husband soon !
Add allspice for an even warmer background
Mmmmmmmmmm, love it!
I appreciate to learn that boiling the tea with the milk is a crucial finishing point. Thanks!
Hi Sylvia! That’s a great idea to make a big batch and store it in the fridge 🙂
Btw I wonder if you’ve seen “her” version…
http://www.masterchefmagazine.com.pk/authentic-masala-chai-recipe/
Wow, it looks like she stole my photos, words and recipe. Thanks for pointing this out.
Yeah it looks like it!! I was looking at recipes for authentic chai, and got so confused when I saw yours and hers 🙁
Keep up the great work Sylvia; your photos, recipes & words are truly inspiring xoxo
Wow. Thanks for signaling this. I sent the person an email. How shameless and disgusting it is to do such a thing.
I’ll make sure to avoid that website.
So delicious! I have been trying to copy a chai that is served at our local Indian restaurant. This is remarkably close. Thank you!
Great to hear Renee!
I’m very excited to make this! I will be using soy milk and extra dark maple syrup. One question though — wouldn’t steeping black tea for several hours make for a very bitter chai? Releasing all of those tannins?
No -it doesn’t get very bitter unless you boil for a long period of time.
The Star Anise you linked to says, “It is highly toxic, therefore it is not edible.” Is this an error?
I know its a little confusing- the fruit of the tree is actually toxic, but not the star anisse seed pod.
You can buy non-toxic star anise in grocery stores (especially ethnic ones) and also online including Amazon. However this version that is linked to states that it is toxic. There are a couple of versions of Star Anise (most notably Japanese) that are used for decoration or incense but are highly poisonous. One should buy a culinary version for the masals tea.
The spice is not toxic- the fruit is. This is a culinary version.
lol especially “ethnic” ones… wow. You know you can get them at whole foods right?
BTW, loved the recipe. Close to how my grandma used to make them <3. She def used honey or palm sugar.
I can’t wait to try this! quick question though: when you use oat milk, does it taste as good as with cow’s milk? thank you so much for sharing this!
I think so!
this is amazing! cant wait to try it out. Do you use Oat milk? does it taste as good as with cow milk?
Tastes just as good!
My husband is Pakistani, and now that I look back on it, i had a good laugh at the confusion of discussing “chai” for the first time since chai was always spiced tea in my mind. I make chai on a regular basis and had my own trial and error with making it. I also learned that it’s essential to simmer the milk for a while or the tea doesn’t infuse with the milk. And making masala chai was another trial and error. I was just tossing whole spices in the water and it wasn’t giving me the flavor i wanted but THANK YOU for talking about crushing the spices first, it really fixed the problem I was having. (I simmer my spices and found it works as well as steeping, in my opinion) Also, I think true chai or masala chai NEEDS loose tea because the tea in bags needs to be boiled for far too long to give it that wonderful brown color and it’s too weak for my taste. I guess you’ve figured it out by now but you can purchase cardamom at almost any arab or asian (desi) store as well as the loose tea and a whole host of other spices that I have trouble finding anywhere else. I’ve personally enjoyed my adventure of making desi foods and tea, their cuisine is different than anything I’ve ever cooked. Thank you for giving me the advice I needed to make my masala tea what I thought it should be!
Returned from India about a month ago. This recipe seems to be very similar to the masala chai that I had while there. Many thanks for publishing this.
You are so welcome!
Could you do this in bulk and put in tea bags to gift people for Christmas or perhaps all the Spices in a mason jar?
Totally- love it!
Loved this recipe! Felt so relaxed and cozy after drinking it. I don’t like sugar in my tea, so didn’t put any and used organic 0% fat milk with a bit of organic half and half.
Thanks for sharing Shree!
This was absolutely fantastic. Always wanted to try homemade chai tea to see how it would compare to say a “particular popular coffee chain”. Obviously no comparison. This was 10x better I would say. Thanks for the recipe!
I’ve been making copious amounts of this masala chai for friends and family and they LOVE it.
Awesome!
hi there, where did you purchase the tea glass holder and the glasses you feature on this recipe?
We used to sell them at our Bowl and Pitcher Shop but ran out! Im sorry!
If I made a large batch without the milk, how long could I store it in my fridge before it goes bad?
4-5 days.
Thanks for the recipe, great details.
You mention in the article that you use 1 tablespoon per serving but in the recipe itself it shows 2 tablespoons for 1 serving. Can you clarify if 1 or 2 tablespoon is better for a single cup/serving?
Sorry about that, initially I had one tablespoon but found that some people like it stronger, so I adjusted to 1-2 tablespoons. Sorry for the mix up.
It was quite good but not spicy enough
You can adjust the spice level to your taste!
I added black peppercorns and it was good and spicy, if u like a kick of spice!
Just add a dried chili pepper. Bird’s Eye Chili is premiere!
Ooooooooo! love it! Thanks
Oh so wonderful!!! Thank you for this recipe. I like ‘spice’ so i add a bit of crushed red pepper too. Have wonderful adventures in India!
Thanks Kim!!!