Authentic Masala Chai (Indian Spicy Chai/Tea) (2024)

Published: Dec 6, 2023 · This post may contain affiliate links · Leave a Comment

This easy and authentic masala chai is the perfect drink to warm up your insides and awaken your senses! Each cup of Indian spicy chai (tea) has a beautiful blend of spices and flavours. Plus this recipe can also be made as decaf masala chai or with caffeine depending on your preference.

Do you ever find yourself in the need for a ‘pick me up’ drink?

Perhaps you feel a bit run down and just want a warm, cozy and delicious drink to give you comfort? Or maybe you’ve got guests coming to your house for tea and you’d like to serve something special?

Either way masala chai is the perfect drink for you!

This drink is exactly what you need to feel cozy, warm and bring you joy, peace and comfort.

Easy Traditional Masala Chai (Indian Spicy Tea)

Masala chai is one of myfavouritedrinks! Being brought up in an Indian household, masala chai wasthe drink we made most oftenat home.

Whether serving a pot of masala chai for guests in the afternoon or making a cup when someone felt under the weather, this drink has always been a part of my life. As a child I would eagerly watch as family members would make this special drink. They would pass down various tips, tricks and techniques – from one household to another!

Within the community, I noticed how each household had their own variations for this drink! From extra spiced to a mild brew, it is almost as if each cup had its own personality! Masala chai is a drink that brings comfort, aromatic flavours and connection around the world.

Why You'll Love this Masala chai recipe

1. Delicious and authentic –this masala chai tastes amazing and resembles the authentic masala chai you would get in India oryour favourite Indian restaurant.
2. Easy and straightforward to make –so you can make a perfect cup of chai every single time.
3. Perfect combination and ratio of spices and ginger –this recipe has been tried and tested to complete perfection(throughout generations!) ...The combination of the various spices we use (each with their own unique flavour profile) will give you a delicious, rich, fresh and flavourful cup of masala chai each time. Our perfect ratio of these spices creates a perfectly balanced cup with a wonderful depth of flavour.
4. Perfected method to create a creamy cup of perfect chai –this recipe uses tried and tested method to create that rich and creamy cup of masala chai!
5. Accounts for evaporation –this recipe is precise, accurate and accounts for evaporation. This occurs when boiling the water throughout the process of making masala chai, so you will end up with the correct amount of tea desired.
6. Beautiful warm aromas in the kitchen (and house!)– you’ll get a beautiful warm and sweet spiced aroma in your kitchen(and house)! This brings a comforting and cozy feel in the house – who needs a sweet smelling or spiced candle when you have homemade masala chai?

Traditional authentic masala chai

This recipe has been created after trying the various tips and techniques I have learnt growing up. I have also tailored this to my personal preference and what I feel works best for that perfect cup of authentic Indian masala chai.

This mygo-to recipewhen making masala chai for myself and others. This recipe has a reputation of its own and is loved by many... I prefer this to store-bought and restaurant-style masala chai!

What is masala chai?

Masala chai is a traditional, Indian spiced tea which is usually made in a saucepan over the stovetop.

This drink is made with a variety of whole spices, fresh ginger, black tea and milk (and sweetener if preferred).

What is the difference between Chai and Masala Chai?

The word ‘Chai’ means ‘tea’ in Hindi and the word ‘masala’ means ‘a mixture of spices’ (these are often used in Indian cooking). Chai refers to regular black tea with milk whilst Masala Chai refers to black tea with whole spices, ginger and milk. You’ll notice that masala chai has more of a spiced, warm taste compared with regular chai.

Ingredients you need to make masala chai

• Whole spices: including green and black cardamom, fennel seeds, cloves, whole cinnamon sticks, black peppercorns and carom seeds. You can vary the spices based on your preferences but this is our favorite selection. All of these spices are gently crushed to increase the intensity of their flavour.
• Fresh ginger root:I recommend peeling off the skin and then finely grating a small chunk of fresh ginger, this brings out a strong ginger flavor (whilst only using a small piece). Masala chai would not be the same without fresh ginger – this ingredient brings a peppery, pungent and slightly sweet flavor which enhances the spiced and warm taste of this drink.
• Black tea bags– you can use caffeinated or decaf tea bags, I prefer using decaf tea bags and recommend using the PG tips decaf tea bags.
• Milk –you can use either dairy or non-dairy milk based on preferences and dietary requirements.

More about the whole spices

• Green cardamom pods:(also known as true cardamom or ‘elaichi’ in Hindi), you can use whole cardamoms (with the seeds). For a warm, herbal and spicy flavour.
• Black cardamom –(also known as greater cardamom or ‘badi elaichi’ in Hindi‘badi’ means ‘big’ so ‘big elaichi’). Black cardamom is larger than the green cardamom pods and brings its own unique flavour profile. This ingredient has a pungent, spicy and intense flavour compared with the milder green cardamom. As it has a strong and intense flavour profile, you will only need a small amount in this recipe compared to the green cardamom pods.
• Fennel seeds –(also known as ‘saunf’ in Hindi) fennel seeds have a slightly sweet and earthy flavour and bring a subtle licorice taste that balances very well with the other ingredients to give a perfect blend of spices and flavour in one cup
• Cloves –(also called ‘laung’ in Hindi) cloves are added for a subtly sweet, slightly bitter and warm flavour which complement some of the other spices (including cinnamon and cardamom) to give a balanced taste
• Cinnamon stick –(also known as ‘dalchini’ or ‘dalcheeni’ in Hindi) whole cinnamon sticks are used in this recipe. Once the cinnamon sticks are slightly crushed, they will release a warm aroma. Whole cinnamon sticks bring a sweet, woody and slightly spiced flavour to the masala chai.
• Black peppercorns– (also known as ‘kali mirch’ in Hindi) we recommend adding black peppercorns for a slightly rich, fresh and spiced flavour which adds a depth to the tea.
• Carom seeds –(also known as ‘ajwain’) this is a secret ingredient and bring a distinctive flavour in the masala chai. This ingredient has a sharp, bitter taste – we recommend using a small amount which adds another layer and depth of flavour to the masala chai.

Which type of cinnamon to use for masala chai?

There are different types of cinnamon available including Cassia and Ceylon cinnamon.

• Cassia cinnamon (dark brown-red colour) is thicker and has a rougher texture compared with Ceylon cinnamon (tan brown colour), which is thinner and multilayered.
• You will notice that Cassia cinnamon and has a stronger and hotter flavour whilst Ceylon cinnamon has a lighter, delicate, sweet and subtle flavour.
• In this recipe you can use either type – you will only need a small amount of cinnamon if using Cassia cinnamon sticks (one small 1-2 inch stick) compared with if you are using Ceylon cinnamon sticks (two 1-2 inch sticks or one medium 3 inch stick).
• Only a small amount of cinnamon is needed for the warm flavour profile.

What are the health benefits of masala chai?

Masala chai has a number of ingredients with health benefits including:

• Carom seeds: carom seeds (ajwain) have many powerful health benefits including relieving indigestion and bloating as well as helping to fight and prevent infections.
• Ginger: fresh ginger has many health benefits including anti-inflammatory and antioxidant effects, aiding digestion and helping to relieve sickness.
• Masala chai may also help heart health and reduce blood sugar levels (unsweetened).

Note: some individuals may be sensitive to particular ingredients including whole spices, ginger and caffeine (if using caffeinated tea bags). Consult your doctor if you are unsure, have any medical conditions or are pregnant to ensure safe consumption.

How to make authentic masala chai with milk

1. First, crush the spices in the saucepan. In a medium stainless-steel saucepan, add the spices (fennel seeds, cardamom pods, carom seeds, ginger, black peppercorns, cloves and cinnamon stick). Using a pestle, gently crush the ingredients for 20-30 seconds, or until slightly crushed into small pieces.
2. Add water and boil.Add water into the saucepan and heat on medium-high heat for 30-35 minutes, allowing the tea to gently come to boil.
3. Add tea bags. You will notice the water will be reduced by approximately a third) as it boils. Switch to high heat and after 1-2 minutes add the tea bags and allow the tea to boil and brew for another 3-4 minutes.
4. Add milk. Take the tea off the heat for 30 seconds and add the milk, at this point you will notice the tea stop boiling. Place the pan back on high heat and allow the tea to come to another boil for another 4-5 minutes. As the milk comes to boil, you will notice it bubbles and becomes slightly frothy. Switch off the heat. Serve by pouring the tea into cups through a strainer and enjoy!

Equipment

All you need is a medium-large saucepan (that will hold approximately 4 cups of water).

I recommend using astainless steel saucepan(easier to clean and make masala chai on a regular basis). You may wish to use a pestle and mortar to crush the spices before adding to the saucepan, alternatively you can gently crush the spices with a pestle after adding them to the pan.

Tips to Make the Perfect Cup of Masala Chai

• Crushing the spices– we recommend using a pestle to crush the spices gently to release some of their oils and flavour. This step increases the intensity of flavour which is released in the tea
• Grating the ginger– to release the potency and flavour of ginger, we recommend grating the ginger with a fine grater rather than slicing it – this way you use less ginger without compromising on the taste
• Double boiling– in this method, you will notice the tea is boiled twice, once when the water comes to boil and tea bags are added and a second time when the milk is added. This is a way to aerate the chai to help create a creamy, flavourful and rich cup of masala chai.
• Pull the chai– this is a method used in India, where the chai is poured back and forth (multiple times) from the pan into a cup (or ladle) from a height. This creates bubbles and is another way to aerate the chai giving a rich, creamy cup.
• Adjust as desired– if you prefer the chai darker or lighter you can modify this recipe by adding more milk or another tea bag and brewing for a few minutes longer. Everyone has their own preferences and taste and you may prefer one technique above the other. Similarly, if you can adjust this tea to be either decaf or caffeinated based on your preferences – simply adjust the tea bag selection accordingly.

How to serve masala chai

• To serve masala chai, place a strainer on your cup and gently pour into the cup. Repeat for the remaining cups.
• For extra indulgence, serve with your favourite sweet snacks including vegan marzipan candy, dark chocolate orange fudge and healthy homemade chocolates!
• Dunk your biscuits or in masala chai or add a spoon of honey or maple syrup for a sweeter taste! If you wish to add sweetener, you can add your desired amount into each cup.
• Masala chai can also be served with savoury snacks including crispy pakoras and dhokla or serve with mains including paneer manchurian and Mumbai-style pav bhaji.
• To serve later: keep the pan covered with a lid, when you are ready to serve the tea heat the pan on high heat for 2-3 minutes and allow it to gently come to boil. Then pour through a strainer into cups as desired.
• You can also serve this for breakfast enjoying a glass of Fresh Apple, Orange and Carrot juice and Healthy Air Fryer Granola (High Protein)!

Check out more of our Indian dishes:

Pairing

These are my favourite snacks to serve with this fresh masala chai: