Masala Chai or Spiced Tea is a popular South Asian hot beverage. It is a soul-warming, aromatic blend of black tea brewed with a mix of spices like ginger, cinnamon, cardamom, cloves, and black peppercorn; which are then simmered with milk sweetened with jaggery.
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Masala Chai has this creamy, smooth texture that’s incredibly satisfying, and it’s the fusion of spices that gives it its signature bold and fragrant flavor.
For this recipe, I’ve carefully picked the aromatic spices, their amounts, and the technique to create a flavor base that’s not too overpowering yet authentic. Although, you can still customize the whole spices to your personal preference.
The idea is to make a chai that’s flavorful but not overwhelming, allowing it to be enjoyed by everyone—whether you’re a native enthusiast or new to the world of masala chai.
And let’s be real, everyone’s nani has her own perfect recipe, a cup of chai she swears will enrich your soul like nothing else. It’s not just a drink; it’s a way to share the love that’s been passed down for generations.
Looking for more recipes to cozy up this Winter? Check out my Ultimate Grilled Cheese Sandwich, Apple Crumble for two and creamy Mushroom Soup!
After having my share of different versions of Masala Tea and experimenting with my recipes to capture that essential “hits you in that spot” feeling; I’m delighted to say I’ve crafted a beautiful blend that truly delivers, and it’s not a hyperbole when I say it’s more than just tea.
It’s the perfect remedy for an afternoon headache, an excuse to gather with family and friends for a "quick" five minutes that always turns into hours of laughter and heartfelt conversations, or a way to quietly slip away from work or exam stress, with each sip making you slow down and recharge.
What do I love the most? Masala Chai slowly caffeinates you, unlike your regular chai or coffee, giving you a more balanced and soothing energy boost.
Take a look at my Starbucks-Inspired Chai Latte recipe! Perfect for those who love the flavors of desi chai but want something a little less intense.
What Is Masala Chai
Masala Chai is a beloved traditional Indian spiced tea, originally from India but widely enjoyed in Pakistan as well! The word masala translates to spice and chai means tea, thus the name Masala Chai (or Spiced Tea).
It’s made by brewing black tea with a mix of fragrant spices and herbs and that’s where the magic lies, with each spice adding its own layer of flavor to the cup.
Common ingredients include ginger, cardamom, cinnamon, cloves, and black peppercorns. Ginger brings warmth and digestive benefits, cardamom adds a sweet, floral note, while cinnamon and cloves add a subtle sweetness, with black peppercorns giving just the right hint of spice to awaken your senses.
To make masala chai, these crushed spices are simmered with black tea in a mix of water and milk, creating a creamy texture that is then sweetened with sugar or jaggery.
And here’s the best part; the longer you allow it to simmer, the more the spices meld together, transforming the tea into something that’s incredibly flavorful and comforting.
Whether made strong and bold in a bustling Lahore kitchen or delicately spiced in a quiet home in the hills, masala chai remains a universal comforting pause.
I love serving it with tea biscuits or rusks for dipping, but it’s even better paired with pakoras, patties, samosas, and sandwiches - ideal for any tea-time spread.
Ingredients & Substitutions
These are the masala chai ingredients. See recipe card for quantities.
- Tea Leaves - The key ingredient! High quality loose tea is better than tea bags for a stronger flavor. I have used the PG Tips loose leaf tea widely available in South Asian grocery stores. If you opt for tea bags add additional 1 to 2 to make up for their lack of strength.
- Water
- Milk - Traditionally whole cow’s milk is used, but you can substitute with plant-based options like almond milk, oat milk, or soy milk for a dairy-free version. However, plant based alternatives may not give the same full-bodied authentic flavor that cow milk gives.
- Ginger - Fresh ginger is best for the sharp flavor. Boil it well with water before adding milk to it or it can cause the masala chai to curdle. If need be, it can be substituted with ground ginger.
- Jaggery - For sweetening the tea, jaggery aka gur is used traditionally, offering a deeper, caramel-like sweetness. However, you can use alternatives like white and brown sugar. Coconut sugar, honey or maple syrup can also be used but they will alter the authentic taste as well.
Chai Masala
This spice blend is way better than the chai masala powder you get in the stores. Once you have the ingredients you can make a big batch and store it an airtight jar for up to a year.
The most common spices used in a tea masala are:
Green Cardamom - Green cardamom(also called choti illaichi) is one of the star spices in masala chai, adding a sweet, floral, and slightly citrusy note to the blend. I recommend cracking open the cardamom pods in a mortar, so that the seeds come out. This will give a deeper flavour to the tea.
Cloves - Cloves (aka laung) add a deep, aromatic warmth to masala chai, with a distinct, slightly sweet, and spicy flavor. If whole cloves aren’t available, you can use ground cloves, but use them sparingly, as their flavor is potent and can easily overpower the other spices.
Black Peppercorns - Black peppercorns (sabit kali mirch) add that subtle heat to Masala Chai, balancing the sweetness of the milk and sugar. Do not sub with black pepper powder!
Cinnamon Sticks - Cinnamon sticks (commonly known as daar cheeni in Urdu) bring a warm, comforting sweetness to masala chai, with a hint of spice that’s not overwhelming, making this the perfect Fall beverage. Ceylon or cassia cinnamon, either will work for this recipe.
I also add a pinch of nutmeg (jaifal) for slight nutty earthiness, but it is totally optional!
People also love to mix in extras like star anise for a bit of licorice, mace for some warmth, or fennel seeds for a hint of natural sweetness. You’ll even find people throwing in mint or dried rose petals for a visual appeal and fragrance. Saffron is another popular choice, mostly used in luxurious versions of the tea, adding a subtle floral note and a rich, golden colour.
Other variations in an Indian chai masala could include bay leaves, carom seeds and whole coriander.
How you prepare your blend also really makes a huge difference! Grinding them finely with a spice grinder brings out their full intensity, perfect if you want a really bold cup of tea.
Loose Tea or Tea Bags
When it comes to making masala chai, choosing between loose leaf tea and tea bags really boils down to how much flavor and freshness you’re after. Loose tea leaves generally offer a more full-bodied, invigorating flavor since they’re less processed and can fully expand as they steep, which brings out a richer taste that pairs beautifully with spices and milk.
Tea bags, on the other hand, are super convenient and a decent choice if you’re short on time or okay with a little trade-off in flavor. They’re often made with smaller tea particles, which can sometimes lead to a milder taste—especially when you're making something as spiced as masala chai.
How To Make Masala Chai
Here's my authentic masala chai recipe—simple, easy, and as classic as it gets:
- Prepare the chai masala (spice mix) by lightly crushing green cardamom, black peppercorns, cinnamon stick, and cloves in a mortar and pestle.
- In a saucepan, add water, chai spices, ginger, and a pinch of ground nutmeg. Bring to a boil, then let simmer for 3-4 minutes to release flavors.
- Pour in milk and add jaggery. Bring to a boil 2-3 times, removing from heat each time it rises, then simmer on low heat for 10 minutes.
- Remove from heat, cover, and let sit for 2-3 minutes. Pour into cups through a strainer and enjoy hot!
The dark film that forms on the cup of tea, is part of the chai process. It is due to proteins in the milk interacting with polyphenols from the tea, especially when chai is left to sit for a while. It’s harmless and can be stirred back into the tea or skimmed off based on personal preference.
Aerating Chai
Aerating chai is one of those little tricks that can totally take your cup to the next level, giving it that frothy, creamy texture.
Multiple Boil Method: One popular method is the multiple-boil (or double boil) method. Instead of boiling everything just once, you let your chai simmer and boil in stages—usually 2 or 3 times.
First, you start with water, tea, and spices, bringing it to a boil to let the flavors steep. Then, you add milk and bring it to a boil again, but not covering it, so it doesn’t spill over.
Each time it boils, you remove it from the heat and let it settle for a moment before repeating the process. But while doing this, keep a very watchful eye or you’ll end up with a big mess on your stove.
This allows the spices to infuse properly while also helping to create a more velvety texture as the milk simmers down, all while locking in the rich flavors.
Ladle Method: This technique is often used by chaiwalas (chai vendors) in street-style chai stalls.
To do this, scoop the chai with a ladle and pour it back into the pot or cup from a height, allowing the chai to fall with force. Do this 3-4 times.
This creates bubbles and a foamy top. The more you aerate, the creamier and smoother your chai will feel. I use the same ladle method in my Kashmiri Pink Chai!
Milk-to-Water Ratio in Chai
The milk-to-water ratio in chai is often the secret to getting that perfect cup of chai.
A good starting point—and a favorite in many South Asian homes—is a 1:1 ratio of water to milk. Although, in my opinion, this ratio makes the chai very milky.
So I use the ratio 2:1 (two parts water, one part milk) which gives the perfect balance of brewed tea, milk and spices. It lets the spices and tea flavor shine through, without getting overly creamy.
But that is the best thing about any South Asian chai, you can customize it to your liking. Literally, every household has their own version in Pakistan and India.
Those who like a milky tea, can also lean into a 1:2 ratio (one part water, two parts milk).
Ultimately, it's about experimenting with what you like because there’s no right or wrong here!
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Expert Tips
- Crush spices instead of finely grinding them for a balanced flavor. Grinding them makes the taste extremely potent and using them whole doesn’t really bring out their essence.
- Let your tea and spices simmer for several minutes in the pot rather than just boiling quickly. This slow release unlocks the deep, warming aromas.
- For that classic, creamy chai, go with full-fat milk. Bring the chai to a boil with the milk once or even twice for the best richness.
- For an authentic masala chai, Assam tea is a popular choice because it’s strong enough to stand up to the spices. If you’re in the mood for a gentler cup, try Darjeeling.
- To give chai its frothy texture, scoop it with a ladle and pour it back in the cup from a height.
- For an even deeper flavor, give whole spices like cardamom, cinnamon, and cloves a quick toast in a dry pan before adding them. This step releases their essential oils, making your chai even more aromatic.
- Boil the ginger along with the whole spices in the water, before adding milk to the pot, or the ginger can curdle the chai.
- A small pinch of salt can really make those spices pop. Sounds unusual right? But a tiny pinch of salt is often used in South Asian cooking to bring out flavors.
- If your masala chai lacks color, you can choose to add more loose tea/tea bags or let it simmer some more.
How To Make Chai In Advance
One easy way is to prepare the “kahwa” (spiced tea concentrate) by simmering water with your tea leaves and spices ahead of time.
Strain this concentrate and store in the fridge for up to a day. When you’re ready to serve, just pour some kahwa into a pot, add milk, bring it to a boil, and you’ve got fresh, hot chai in minutes!
If you’re on the go, making a full pot of chai and storing it in a thermos is another great option. This keeps it warm for hours and is perfect for road trips or outdoor gatherings.
If properly covered, fully prepared Masala Chai can stay in the fridge for up to 2 days.
You can also store the masala chai powder for a quick and convenient cup of tea whenever you're short on time.
What To Serve With Masala Chai
Indian masala chai pairs beautifully with both savory and sweet bites.
Desi households and street stalls serve chai with pakoras, samosas, bun kebabs, and jalebi, special rainy day combos.
Cookies, rusks, cakes, halwas, and other baked treats are also perfect for dipping in masala chai.
FAQ
Masala chai and regular chai differ mainly in the use of spices. Masala chai is brewed with a blend of whole spices, creating a bold, aromatic tea with a rich, warming flavor.
Regular chai, on the other hand, is simpler, made with just black tea, milk, and sugar, focusing more on the natural flavor of the tea itself which keeps it more straightforward than masala chai.
Karak chai and masala chai are both spiced teas but differ in flavor and preparation.
Karak chai, popular in the Gulf, uses fewer spices—typically just cardamom with a touch of saffron or ginger—and is known for its strong, rich flavor with a creamy texture, often achieved with evaporated milk.
The tea is simmered longer, sometimes with caramelized sugar, creating a sweeter, deeper brew.
In contrast, masala chai, a staple of India and Pakistan, is spiced more intensely with a variety of ingredients like cinnamon, cloves, black pepper, and ginger.
Chai tea is a redundant term. Chai translates to tea. So chai tea literally means ‘tea tea’. Although chai tea is now mostly referred to a tea latte kinda beverage, like this Copycat Starbucks Chai Tea Latte.
A watery masala chai often comes down to milk choice, ratio, and brewing time. A rich, creamy chai usually calls for whole milk (3.5% fat) and a 2:1 water-to-milk ratio, as thinner milk or lower-fat options can dilute the texture.
If you’re using lower-fat milk or a plant-based option like almond or rice milk, they tend to be naturally thinner, which can lead to a less creamy chai.
Letting the tea and spices simmer for a good 10-15 minutes allows flavors to deepen; quick boils can leave them under-extracted and weak.
When selecting black tea blend for chai, Assam tea is a top choice, valued for its bold, malty flavor that stands up well to milk and spices, giving chai its rich base.
Darjeeling can also be used but it is typically less intense.
For an authentic flavour get your hands on a strong Pakistani or India tea brand like PG Tips, Tapal, Brooke Bond or Lipton, commonly available in South Asian stores.
Opt for fresh, loose-leaf tea if possible, as it generally has a fuller, more vibrant flavor than tea bags.
Masala chai is typically a bit spicy, but not in a hot, chili-pepper way. It has warming spices like cardamom, cinnamon, ginger, cloves, and black pepper. These spices give the tea a bold, aromatic, and slightly peppery kick, but it’s more about depth of flavor than heat. You can always adjust the spice level to suit your taste!
More Hot Winter Beverages
Kashmiri Chai
Caramel Latte
French Hot Chocolate
Copycat Chai Tea Latte
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📖 Recipe
Authentic Masala Chai (Spiced Tea)
Ingredients
- 6 green cardamom
- 2-3 black peppercorns
- 2 cloves
- 1 (2 ½ cm / 1” ) cinnamon stick ceylon or cassia
- a pinch nutmeg freshly grated (optional)
- 1 ¼ cm (~½ ”) knob of ginger sliced
- 2 cups water
- 1 cup whole milk
- 3 teaspoon loose black tea see note 1
- 1 teaspoon jaggery (gur) see note 2
Instructions
- In a mortar and pestle, lightly crush the green cardamom, black peppercorns, cinnamon stick, and cloves to prepare the chai masala.
- In a heat-safe kettle or saucepan, add water, the prepared chai masala, ginger, loose tea leaves, and a pinch of ground nutmeg. Bring to a boil, then reduce heat and let simmer for 3-4 minutes to allow the flavors to infuse.
- Add milk and jaggery to the mixture, stirring well. Bring to a boil, keeping the pot uncovered to prevent spills, then remove from heat. Repeat the boil-and-remove process two more times, then reduce to low heat and let simmer for an additional 6-8 minutes.
- Remove from heat, cover, and let the chai rest for 2-3 minutes.
- Strain the masala chai through a sieve into cups. Adjust sweetness to taste if needed, and serve hot.
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Notes
- Loose black tea provides the best flavor; refer to my tea recommendations for preferred brands. If using black tea bags, add 4-5 to compensate for their milder strength.
- If you don’t have or don’t prefer jaggery (gur), you can substitute with brown or white sugar. The quantity in the recipe offers balanced sweetness, but feel free to adjust it to taste.
- If your masala chai lacks color, you can add more loose tea or tea bags or let it simmer a bit longer to enhance the depth and richness.
Nutrition
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This post was originally published on Feb 7, 2019 and has been updated with new pictures, information and detailed instructions.
Jawad says
Thank you for sharing this recipe!