This isn’t the “chai tea latte” you’re going to get at a Starbucks, it’s the real deal. I grew up drinking masala chai, and to this day, the smell of tea simmering with ginger and whole spices instantly feels like home to me! This is my dad’s secret recipe, so it’s a very traditional take on a New Delhi style masala chai. It’s made with black tea, warming whole spices, fresh ginger, and creamy milk, and ready in about 15 minutes.
And, if you’re craving more masala chai flavors make sure to check out my fusion recipe for a Masala Chai Tiramisu! And make sure to enjoy this hot cup of chai with a side of Crispy Aloo Pakoras or even some Spicy Maggi if you’re feeling nostalgic.
A Quick Look at the Recipe:
✅ Recipe Name: Masala Chai
🕒 Ready In: 15 minutes
👪 Serves: 2
🥣 Main Ingredients: black tea, cardamom, cloves, peppercorns, fennel seeds, cinnamon, ginger, milk, sugar or jaggery
👌 Difficulty: Easy. Stovetop tea simmered with whole spices, milk, and sweetener.
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Key Ingredients and Why They Matter
“Masala” means “a blend of spices.” So, for masala chai, the most important ingredients are the combination of spices you use. These are my favorite blend:
- Whole Spices: Star anise, black cardamom, green cardamom, cloves, black peppercorns, cinnamon stick, and fennel seeds. They add warmth, depth, and a hint of spice that makes the tea so comforting. Using whole spices instead of ground gives a fresher, more intense flavor.
- Tea Bags: I like using black tea bags for consistency, but loose leaf works too. Assam tea is my go-to for its bold, malty taste that holds up against the spices.
- Ginger: Fresh ginger is non-negotiable. It adds a little kick and that signature warmth. I usually mince it to get as much flavor as possible.
Substitutions and Variations:
- Sweeten your chai: with either sugar or jaggery. White sugar is most common, but jaggery (Indian unrefined cane sugar) gives a deeper, earthy sweetness. Honey or maple syrup are also great modern swaps.
- Milk types: Whole milk is the most traditional variant and gives you the richest, creamiest result. For a dairy free option, Oat milk or Soy are my favorite. (I also use oat milk for my cozy Golden Milk recipe).
- Tea Options: Assam is classic, but you can swap in Darjeeling for a lighter, floral chai, or Ceylon for a brisker finish. Decaf black tea or rooibos works if you want it caffeine-free.
The full written masla chai recipe with measurements is below on the recipe card.
How to Make Masala Chai
- Crush the ginger, then the spices: Start by crushing the ginger in a mortar and pestle to help release all its juice and flavor, and remove. Then add the cardamom, cloves, peppercorns, fennel seeds, and cinnamon, and lightly crush the whole spices to break them up.
- Add the tea, spices, ginger, and water to the pot: Add the black tea, cardamom, cloves, peppercorns, fennel seeds, cinnamon, crushed ginger, and water to a saucepan. Bring everything to a simmer and let it cook for a few minutes so the tea darkens and the spices infuse the water.
- Add the milk: Pour in the milk and stir to combine. Let the chai continue to simmer until it turns a warm, creamy brown color.
- Bring it to a gentle boil: Increase the heat slightly if needed and let the chai come up until hot, frothy, and just starting to rise. Keep a close eye on it so it does not boil over.
- Strain the chai: Remove the pot from the heat and strain the chai into mugs or glasses to catch the whole spices, ginger, and tea leaves.
- Sweeten and serve: Add sugar or jaggery to taste, stir well, and serve hot.
How to Prevent Milk From Curdling in Masala Chai
One of the trickiest parts of making masala chai is ensuring that the milk doesn’t curdle, especially when using fresh ginger. Ginger contains enzymes that can cause milk to curdle if not handled properly. Here’s how to prevent that:
- Boil the spices and ginger first: Make sure to boil the water with the spices and ginger before adding the milk. This neutralizes the enzymes in the ginger that can cause curdling.
- Add milk gradually: Once the tea and spices have simmered properly, lower the heat and add milk slowly, stirring constantly.
- Use fresh milk: Sometimes milk that’s close to spoiling will curdle more easily. Make sure your milk is fresh. Or, switch to a plant-based milk like oatmilk.
My Expert Recipe Tips
Let the tea and spices simmer before adding the milk: Give the water, tea, ginger, and spices a few minutes on their own first. This helps build a deeper flavor so the chai does not taste weak once the milk is added.
Watch it closely once the milk goes in: Chai has a talent for looking perfectly calm one second and trying to erupt out of the pot the next. Once the milk is added, stay nearby and keep the heat controlled.
Use the boil-then-reduce method: This is one of those small but important techniques that gives homemade Indian chai its signature depth. Instead of just simmering it once and calling it a day, let the chai rise, lower the heat, then bring it up again. Repeating that cycle helps the tea, ginger, and whole spices infuse more fully into the milk, which creates a stronger, rounder, more balanced flavor. You’ll always see this step in Indian households!
Masala Chai FAQs
Not exactly—“chai tea” is a bit redundant since chai already means tea. But the phrase has become common in English to refer specifically to spiced tea.
Over-steeping the tea leaves or using too much can cause bitterness. Try steeping black tea for only 3–5 minutes and balancing it with milk and sweetener.
Traditionally, masala chai is made with a 1:1 ratio of milk to water — this gives you a balanced cup that’s creamy without being too heavy. Some families prefer a 2:1 water-to-milk ratio for a lighter chai, while others love 2:1 milk-to-water for extra richness. My sweet spot is 1.5 cups water to 1.5–2 cups milk for two servings. If you’re using plant-based milk, go lighter on the milk side since many curdle or thicken quickly.
Choosing the right tea is essential for making a delicious masala chai. I personall use Red Label since it’s what’s convenient and available at my local grocery store. Here’s a breakdown of the types of teas that work well:
Assam Tea: Known for its bold, malty flavor, it’s the most commonly used tea in traditional chai.
Darjeeling Tea: Offers a lighter, more floral flavor, but may not hold up as well against strong spices.
Ceylon Tea: Has a balanced, brisk taste that pairs well with the spice mix.
English Breakfast Tea: Works in a pinch, offering a strong, hearty base.
Loose Leaf vs. Tea Bags: Loose leaf tends to be more aromatic, but tea bags are convenient and consistent.
Other Drink Recipes You’ll Love
Please remember to leave a review if you make this recipe! The feedback helps me to become a better cook and develop amazing recipes for you.
Masala Chai (My Authentic Family Recipe!)
Equipment
- mortar and pestle
- spice grinder
Ingredients
- 3 cardamoms
- 2 cloves
- 10 peppercorns
- 1/8 tsp fennel seeds
- Small stick of cinnamon
- Small piece of ginger, 2 tsp crushed
- 1 tbsp tea
- 2 cups water
- 1.5 -2 cups milk, depends on what kind of milk you use and how strong you like your chai
- Sugar or jaggery for sweetness, to taste
Instructions
- Grind the spices – Using a spice grinder, grind 3 green cardamom pods, 2 cloves, 10 black peppercorns, 1/8 teaspoon fennel seeds, and a small stick of cinnamon until coarsely ground.
- Crush the ginger – Using a mortar and pestle, crush a small piece of fresh ginger (about 2 teaspoons). This helps it infuse more deeply into the chai.
- Boil the spices and ginger – In a saucepan, combine 2 cups of water with the ground spices and crushed ginger. Bring to a boil, then reduce the heat and let it simmer for 3–5 minutes so the flavors can fully develop.
- Add black tea – Stir in 2 tablespoons of loose black tea. Simmer for another 2–3 minutes depending on how strong and bold you like your chai.
- Add milk and let it bubble– Pour in 1.5 to 2 cups of milk, depending on how strong or creamy you like your chai, and what type of milk you're using. Turn the heat up and allow the chai to bubble up to the top of the pan, then reduce the heat and let it fall back down. Repeat this bubbling process at least once or twice—it's key to getting that rich, chai flavor you get from tea stalls!
- Sweeten to taste – Add sugar or jaggery to taste. Traditional Indian chai is often made with jaggery (gud) for a deep, earthy sweetness, but any sweetener works here.
- Simmer and strain – Let the chai simmer for another 2–3 minutes to blend the flavors. Then strain into cups using a fine mesh strainer and serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe put the mmmmm in masala! 10/10
Tastes amazing
This masala chai is my go-to comfort drink! I make it with soy milk and it stays creamy!
This was delicious! Perfect for the holidays too since it’s warm and comforting 💕
I absolutely love masala chai, so I was thrilled to find this recipe. It’s super easy to make and simple to follow. I double up on the ingredients so I can have a big batch. 10/10!!!