Rich and comforting Homemade Masala Chai made with fragrant whole spices and strong, malty Assam tea. It’s the perfect thing to enjoy on a cold, cloudy day.
Nothing beats a classic cup of cozy homemade masala chai. Over the years, we’ve adapted our favorite chai from Dishoom (our favorite restaurant for Indian food) and researched the best methods to make it at home. This recipe has become a staple in our house and it’s easily one of our favorite drinks!
The warmth of the spices combined with rich black tea makes this the perfect cold weather drink, but it’s just as tasty any time of the year. We like our chai a bit on the spicy side so we added a generous amount of pepper which adds a tinge of spice and feels really soothing on the throat.
If you enjoy tea drinks, be sure to also try our Earl Grey Hot Chocolate.
Ingredient Notes
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Loose Leaf Assam: A full-bodied black tea with a malty mouthfeel. Our favorite!
- Whole Spices: Ground spices don’t have the same quality as whole spices in chai. Plus, you’ll be left with a bunch of sediment at the bottom of your cup.
- Fresh Ginger: We prefer to peel ours but you don’t have to.
- Whole Milk: A rich, fatty milk works best to mellow out the bitter tannins in the tea.
- Granulated Sugar: You can also try natural cane sugar or maple syrup, but you’ll have to play around with the quantities. We like white sugar since it’s more neutral in flavor and allows the spices to shine through.
The Best Tea for Chai
One of the keys to an excellent cup of chai is a good, strong black tea. Assam is a classic choice, and it’s our go-to for making this recipe. Its robust, malty flavor and texture is why it’s our favorite, and it pairs perfectly with all the warm spices in masala chai.
Other good picks are English and Irish Breakfast tea since they also have an intense, concentrated flavor that holds up well with the milk and spices. Yorkshire Gold would be a great substitution if you can’t find any Assam.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Crush the spices. Add the spices to a mortar and pestle and break them into pieces. The cardamom pods should be split open and the rest should be broken into bits.
2. Boil the spices. Place the spices along with the ginger in a small saucepan with water. Bring it to a rapid boil over medium heat. Continue boiling for 5 minutes until the water is caramel in color.
3. Steep the tea. Reduce the heat to low and stir in the tea. Allow it to simmer for 3 minutes.
4. Add the milk and bring to a boil. Stir in the milk and bring to a boil over high heat.
5. Continue boiling a few more times. Let the mixture bubble all the way up to the surface of the saucepan, then quickly turn the heat down to low. Once the bubbles come back down, repeat the process two more times. This aerates the chai and brings out all the flavor. Be careful not to let it spill!
6. Add the sugar and strain. Turn off the heat then stir in the sugar for several seconds to let it dissolve. Strain the chai through a fine mesh sieve, being sure to squeeze out any liquid from the tea leaves.
Expert Tips
- Don’t rush the process. If you try to rush things by turning up the heat during the first boiling process or omit the step altogether, your tea won’t be very flavorful. Boiling the spices over a medium heat allows time for the flavor to be extracted. You’ll know it’s just right when the water is caramel in color.
- Keep an eye on your chai. A key part of the chai making process is boiling everything after adding the milk. You’ll want the chai to boil up as high as possible without letting it spill over. So be sure to keep a close watch on it or you’ll end up with a messy stove.
FAQ
We recommend loose leaf tea, but you can use tea bags by cutting them open and measuring out the amount needed for the recipe.
Yes let it first come to room temperature then pour it over ice. You can also keep the chai in the fridge in an airtight bottle for up to 3 days. Just be sure to give it a shake before pouring.
If you made this Masala Chai recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Masala Chai
Ingredients
- 1 cinnamon stick
- 4 whole cloves
- 8 green cardamom pods
- 1 tsp black peppercorns
- 2-inch (5 cm) piece fresh ginger peeled and sliced
- 2 cups (500 ml) water
- 2 tbsp Assam tea loose leaf
- 1 cup (250 ml) whole milk
- 3-3 ½ tbsp granulated sugar
Instructions
- Add the cinnamon stick, cloves, cardamom pods, and peppercorns to a mortar and pestle. Crush the spices until they're split open or broken into pieces.
- Add the broken up spices and ginger to a small saucepan. Pour in the water and place over medium heat. Bring to a boil.
- Continue boiling for 5 minutes then reduce the heat to low and stir in the tea. Simmer for 3 minutes.
- Pour in the milk and stir to combine.
- Increase to high heat and bring to a boil. Be sure to keep a close eye on it at this stage. Let the bubbles rise to the top of the saucepan then quickly reduce the heat back to low. Once the bubbles have died down, repeat this process two more times.
- Turn off the heat and stir in the sugar until dissolved.
- Strain into a teapot, being sure to press out all the liquid from the tea leaves (we use the back of a spoon). Serve in small chai glasses or teacups and enjoy!
Notes
- Tea: You can use another strong black tea like English Breakfast or Irish Breakfast tea. We prefer Assam because of its robust flavor and maltiness.
- This recipe makes between 2 and 2 ¼ cups of chai. A teacup serving is about ½ cup (125 ml) which is about the same amount as small chai glasses.
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