Masala Chai (My Authentic Family Recipe!)

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Masala Chai (My Authentic Family Recipe!)

Masala chai is a warming and aromatic Indian spiced tea made with bold black tea, ginger, and a blend of whole spices. This easy homemade version is perfectly balanced, cozy, and wonderfully fragrant.

Prep Time5

Cook Time10

Course: Drinks

Cuisine: Indian

Servings:

Author: Shreya Walia

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.
Optional: Repeat the boil-and-reduce cycle – Once the chai rises, immediately lower the heat and let it fall back down. Then increase the heat and allow it to rise once more before reducing it again. Repeating this cycle helps the black tea, ginger, and spices infuse more deeply into the milk, creating the strong, rounded flavor characteristic of homemade Indian chai. Watch the saucepan closely, since the chai can boil over quickly.

Notes

This recipe is easy to adjust. Add more ginger for extra heat, more cardamom for a sweeter floral flavor, or less clove for a softer spice profile. The key to making the perfect masala chai is adjusting the spice profile of the masala to your particular preferences and taste!

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!

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