Masala Chai, a beloved Indian drink, is a spicy and aromatic beverage brewed from black tea and a blend of invigorating spices. The addition of ginger, along with milk and sugar, brings a comforting warmth that feels like a hug in a cup.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Minstry of Curry
"Chai is life" or "Chai is an emotion" couldn’t be more true! For countless South Asians, chai is a cherished part of daily life—whether it’s a morning ritual, an afternoon pick-me-up, or a warm welcome for guests. And of course, no chai time is complete without the perfect snack! From biscuits and Onion Pakodas to Chutney Sandwiches, these classic pairings make chai time even more special.
Lately, my go-to has been Jeera Bagel Bites— flavorful, and infused with toasted cumin, they’re perfect for dunking in a hot cup of chai! Love tea? Be sure to check out my Ginger Tea Recipe too!
Jump to:
Masala chai is a traditional Indian beverage made by brewing black tea with a mixture of aromatic spices and herbs. The word "chai" means tea in Hindi, and "masala" refers to a blend of spices. The spices commonly used in masala chai can vary, but they typically include cardamom, cinnamon, ginger, cloves, and black pepper. Sometimes other spices like fennel seeds, star anise, or nutmeg may also be added.
While you can grind the spices as you need, you can make a batch of Chai Masala and keep it handy to make the chai.
Ingredients
- Black Tea - loose black tea works best for Indian chai. I recommend Wagh Bakri Chai which is readily available in Indian grocery stores. You can also use good quality tea bags such as Tetley BritishTea.
- Ginger - fresh ginger adds a spicy kick and invigorating aroma to the tea.
- Whole Spices - green cardamom, cloves, black peppercorns, cinnamon, and fennel seeds are my go-to spices in Masala chai. If you do not have one or two, you can skip them.
- Milk - whole milk or low-fat milk works for chai. Add as much or as little as you like. You can also use dairy-free milk (cashew, or oat milk) for Vegan Chai.
- Sugar - traditionally Indian Masala chai will have some sugar. I prefer it without the sugar and recommend adding it to taste. You can also add natural sweeteners like maple syrup, honey, or agave.
How to Make Masala Chai
- Coarsely grind the whole spices and ginger in a mortar and pestle and add both to hot water
- Allow the water to come to a gentle boil and then add black tea. Bring to a full boil on medium-high heat, lower the heat, and allow the tea to simmer for 1 to 2 minutes.
- Add milk, and sugar to taste. Bring the chai to a full boil and allow to simmer for a minute before straining into individual cups.
Serving
Serve Masala Chai hot. For breakfast, serve it with Poha, Upma, or Sheera. For afternoon snack time serve with Onion Pakoras, Crispy Poha Chivda, or Masala Nuts. Pair it with your favorite Indian desserts as a treat.
Storing
Masala Chai is best served immediately. Tea can be reheated in the microwave or stove top but it's best consumed within a couple of hours.
Tips for Best Masala Chai
Each one of us has a different preference for Masala chai. Some like it creamy and strong while others may prefer it light. The best part of this recipe is that you can easily adjust it to your preference using the tips below:
- Love creamy, thick chai? Use half water and half milk.
- Love strong chai? Allow the chai to boil for 5 minutes after adding milk
- Love a light chai? Add more water, use low-fat milk, and simmer only for a minute or two after adding tea and after adding milk.
- Masala Chai can be enjoyed without any sweeteners, but feel free to add add much or as little sugar or sweetener of your choice.
- Fresh mint, lemon grass, or dried rose petals can be added to the chai.
More Indian Drinks
Recipe
Masala Chai Recipe
Equipment
Ingredients
- 2¼ cups water add less water for creamy chai
- 2 teaspoons loose black tea
- ½ to ¾ cups milk add more milk for creamy chai
- 3 cloves
- 1 inch cinnamon stick
- 4 green cardamoms
- 6 black peppercorns
- ½ teaspoon fennel seeds
- 1 inch fresh ginger or ½ teaspoon ground ginger powder
Optional ingredients
- lemon grass
- mint
- rose petals
Instructions
- Add water to a sauce pan on medium-high heat.
- Coarsely grind the whole spices in a mortar and pestle. Add to the hot water. Note: you can add ½ teaspoon of chai masala instead of grinding spices.
- Coarly grind fresh ginger and add to the saucepan.
- Allow the water to come to a gentle boil and then add black tea. Optionally add fresh mint leaves, lemon grass, or dried rose petals if you like.
- Bring to a full boil on medium-high heat, lower the heat, and allow the tea to simmer for 1 to 2 minutes.
- Add milk, and sugar to taste. Bring the chai to a full boil and allow to simmer for a minute or two. Turn the heat off.
- Strain the tea into individual cups.
Video
Notes
- Love creamy, thick chai? Use half water and half milk.
- Love strong chai? Allow the chai to boil for 5 minutes after adding milk
- Love a light chai? Add more water, use low-fat milk, and simmer only for a minute or two after adding tea and after adding milk.
- Masala Chai can be enjoyed without any sweeteners, but feel free to add add much or as little sugar or sweetener of your choice.
- Fresh mint, lemon grass, or dried rose petals can be added to the chai.
Prasanna Raja says
Archana!
Love the glass kettle and so therapeutic to just watch the process! Masala chai on a cold day definitely is heart warming!
The quantity of tea is missing in the ingredients!
Archana says
Thank you! I have updated the recipe 🙂
Monika says
Hi Archana, can you share the link of where we can purchase the glass teapot please? Thanks.
Archana says
Here is my amazon page - https://amzn.to/3T3GTXx
Roxie Gawthrop says
What is the charming music that accompanies the video for making this recipe?
Archana Mundhe says
Thank you! It’s called Clean Success
Divya says
This is great!
Asha says
I really like this recipe, Archana! We often use Masala Chai from Ahista Tea as well. Both are hits in our household!
Archana Mundhe says
Thank you Asha!
Nissa says
Great and easy recipe to follow! Full of flavor but I did a tbsp of tea leaves because I like my tea strong. 🙂 Thank you, Archana!
Archana Mundhe says
Thank you so much! I'm thrilled you enjoyed the recipe and made it your own with stronger tea. Love hearing about these little tweaks—it’s all about personal taste!
Heather says
Do you have any suggestions for how I can make myself a decent chai at work? We have a cooler/hot water boiler, so sometimes I make myself a cup from a 3-in-1 packet (Tapal Danedar 3 in 1 Instant Tea with Elaichi - it's made in Karachi) and it's not bad, but if you have any suggestions for one has a slightly better masala chai when there's no access to a strainer, spice grinder or stovetop, I would be very grateful.
Archana Mundhe says
Great question! I have not found a favorite Instant Masala Chai yet! What I would suhhest is carry a small jar of homemade chai masala powder - https://ministryofcurry.com/homemade-chai-masala/ and add a pinch to your tea packets for a flavor boost. Easy and no strainer needed!