Masala Chai is my daily ritual, and every sip feels like a warm hug in a cup. I brew strong black tea with fresh ginger and a few cozy pantry spices, then finish with milk and a touch of sugar. If you've never made it at home, try a cup today; you'll be amazed at how easy it is to make and how authentic it tastes. You can adjust the spice and sweetness exactly how you like, and it takes just about five to ten minutes from pot to mug. Ready to make one with me?
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"Chai is life" or "Chai is an emotion" couldn't be more true! For countless Indians like me, 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 snack with afternoon chai has been Jeera Bagel Bites, which are infused with toasted cumin and are so easy to make.
And if you're as tea-obsessed as I am, try my cozy Ginger Tea (Adrak Chai) recipe too.
Every home in India makes chai a little differently - and that's the beauty of it. Some families love a stronger brew with more tea and a longer boil, while others prefer a lighter cup with extra milk and a quick simmer. Ratios shift by habit and mood: more water for a brisk, bold cup or more milk for a creamier sip. Spices are just as personal too; cardamom-forward in one kitchen, a hint of cloves and cinnamon in another, and maybe a touch of black pepper for warmth in others.
I'm sharing my recipe here, but I promise you can easily adjust the tea-to-milk ratio, the spice blend, and even the sweetness to suit your own taste. Once you get the basics down, your chai can be as unique as your kitchen.
And lastly, if you're as much of a chai lover as I am, you can still grind the spices fresh when needed, but making a batch of chai masala and keeping it handy makes brewing your perfect cup even easier.
Ingredient Notes
- 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 British Tea.
- 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
Serving
Serve Masala Chai piping hot, just like at home growing up. It was always poured into small cups neatly arranged over saucers and served with Poha, Upma, or a cozy bowl of Sheera for breakfast. In the afternoon, enjoy it with Poha Chivda or Masala Nuts. Simple chai, a small snack, and good company that rhythm still feels like home.
Masala Chai is best served immediately. Tea can be reheated in the microwave or on the stove, but it's best consumed within a couple of hours.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Masala Chai (Spiced Indian Tea)
Equipment
Recipe Video
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.
- Coarsely grind fresh ginger in a mortar and pestle.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.
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!