beverages

Masala Chai (Indian Spiced Tea)

This authentic masala chai is a rich, aromatic Indian spiced tea brewed with black tea, milk, and a cozy blend of cardamom, cinnamon, ginger, cloves, and peppercorns. Each cup is smooth and creamy, with gentle heat from fresh ginger and a warm sweetness that wraps around the spices. Whether sipped slowly on a chilly morning or shared with friends in the afternoon, this chai brings comfort, warmth, and a taste of tradition in every cup. Customize the spice and sweetness to make it your own—chai is as much a ritual as it is a recipe.

Servings: 2 cups
Total Time: 15 min
Pan: Small saucepan

Ingredients

Masala Chai (2 cups)
  • 1 cup water
  • 1 cup whole milk (or oat/almond milk for dairy-free)
  • 2 teaspoons loose black tea (such as Assam or Darjeeling), or 2 black tea bags
  • 1 to 2 tablespoons sugar or honey, to taste
  • 1 small piece fresh ginger (about 1 inch), sliced or crushed
  • 4 green cardamom pods, lightly crushed
  • 4 to 6 black peppercorns
  • 1 small cinnamon stick
  • 2 whole cloves
  • 1 star anise or a pinch of ground nutmeg (optional)
Two cups of creamy masala chai with visible whole spices like cinnamon and cardamom.

Instructions

  1. Bloom the spices in water In a small saucepan, add 1 cup water, 1 small piece fresh ginger (about 1 inch, sliced or crushed), 4 lightly crushed green cardamom pods, 4 to 6 black peppercorns, 1 small cinnamon stick, 2 whole cloves, and, if using, 1 star anise or a pinch of ground nutmeg. Bring the mixture to a boil over medium heat, then reduce to a simmer and cook for 3–5 minutes to release the spice flavors.
  2. Add milk and sweetener Pour in 1 cup whole milk (or oat/almond milk) and stir in 1 to 2 tablespoons sugar or honey, depending on how sweet you like your chai. Return the saucepan to a gentle simmer, stirring occasionally so the milk doesn’t scorch.
  3. Add the tea Add 2 teaspoons loose black tea (or 2 black tea bags) to the simmering spiced milk and water mixture. Let it simmer gently for 2–3 minutes for a standard strength chai, or a bit longer if you prefer a stronger brew.
  4. Strain Remove the saucepan from the heat. Pour the chai through a fine mesh strainer into 2 cups, straining out the tea leaves (or 2 tea bags), the fresh ginger, 4 cardamom pods, 4 to 6 peppercorns, 1 cinnamon stick, 2 cloves, and any optional star anise or nutmeg solids.
  5. Serve Taste and, if desired, adjust sweetness by stirring in a little more of the 1 to 2 tablespoons sugar or honey. Serve the 2 cups masala chai hot and enjoy.

Notes

  • For stronger chai, increase the simmer time after adding the 2 teaspoons tea (or 2 tea bags), or add an extra teaspoon of tea.
  • For creamier chai, use more milk than water (for example 1 1/2 cups milk and 1/2 cup water).
  • Spice levels are flexible—add more ginger for heat, more cardamom for floral notes, or extra cinnamon for warmth.
  • Using Assam or another strong black tea gives the best depth of flavor.

Tags

chai tea hot drink spiced Indian comfort beverages