Learn how to make an Authentic Indian Masala Chai (or tea) recipe with black tea leaves (or tea bags), milk, ginger, and a blend of aromatic spices.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 2
  • Category: Beverage
  • Cuisine: Indian

Ingredients

  • 1 cup water
  • 1 cup milk
  • 2-3 teaspoons loose leaf black tea ((or 2 tea bags))
  • 1/2 inch ginger (freshly grated)
  • 2 teaspoons sugar (adjust to taste)

Chai Masala Spices (can be substitute with 1/2 teaspoon of homemade chai masala)

  • 1/2 inch cinnamon
  • 2-3 cardamom
  • 2 cloves
  • 5 black peppercorns

Method

Crush The Spices (Masala)

  1. Add cinnamon, green cardamom pods, cloves, and black peppercorns to a mortar pestle, and gently pound the spices. This helps to release the flavors.

Boil the Water with Spices and Ginger

  1. Bring water to a boil in a saucepan over medium-high heat and add crushed spices (or homemade chai masala powder).
  2. Grate ½ inch piece of ginger directly into the pot of water. Boil for 2-3 minutes, or till the water color changes to mild yellowish color. This way, you will get all of the flavors from the ginger and spices.

Add Tea Leaves and Sugar

  1. Then add the loose black tea leaves (or tea bags) and sugar (optional) to the water.
  2. Let the tea continue to boil for another 1-2 minutes till it is really dark red hue, but ensure not to over-boil otherwise, the tea will be bitter.

Add Milk and Boil the Chai

  1. Add the milk and bring the tea to a rolling boil, and then simmer on lower heat for another 5 minutes till the tea turns dark. Simmering helps the tea to thicken and develop flavor.
  2. Again raise the heat to high and bring it to come to a rolling boil. When the chai is done, there is a layer of milk cream on the top. Turn off the stove at this stage. Note: You can simmer it for longer until it reaches the desired consistency and color you prefer in your tea.

Strain and Serve

  1. Pour the tea through a tea strainer (fine mesh sieve) directly into cups or tea pots.
  2. Drink hot!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.