Indian Masala Chai is one of the most popular teas in the world, and there’s a good reason for that. The aroma, sweet and spicy flavors, and creaminess from the milk result in comforting flavors in each sip.
It won’t be an exaggeration to say that in India, Chai is not just a recipe, it’s an emotion! Tea is a ritual for hubby and me every morning and evening. We start the day with Ginger Tea and enjoy his all-time favorite Masala Chai as our late afternoon pick-me-up! Since this tea is a favorite in my household, I always have ground tea masala on hand. I use whole spices and grind them to make Chai Masala Powder. It lasts me for three to four months before I make another batch. It makes it easy to make fresh homemade Indian tea anytime I want.
What is Masala Chai?
Masala chai is an Indian tea made with black tea leaves, milk, water, and aromatic herbs and spices. Sugar is commonly used to sweeten it, but it’s optional. It has a nice spice and creaminess that warms you up. This tea originated in India and has now become popular worldwide. The original version of this Indian tea didn’t include milk or sugar. These two ingredients were introduced in the 1800s, with influences from the British regime.
Ingredients - Notes & Substitutions
Here are the easily available masala chai ingredients:
Milk: I use 2% dairy milk, a traditional choice for Indian tea. Use whole milk for a richer chai. For vegan chai, replace with oats or almond milk. Ginger: For best results, I use freshly grated ginger. Note: Simmer the water with ginger before you add milk. That prevents the milk from curdling. Loose Black Tea Leaves: Use your favorite brand of loose black tea such as Wagh Bakri or Taj Mahal. If using tea bags, you might have to add an extra bag. I prefer Tetley or Wagh Bakri Tea Bags for their stronger taste. Chai Masala: I always have homemade Chai Masala Powder on hand, so I use that. You can make it using this easy 2-minute recipe and store it up to 3 months. Alternatively, you can add whole spices including cardamom, cloves, cinnamon, fennel and peppercorns (details mentioned in recipe card).
How to Make Masala Tea
Follow these simple steps below to make delicious Indian tea and impress your friends and family!
Step 1: Add water to a saucepan and turn the heat on medium-high. Add freshly grated ginger. Let the water come up to a simmer. Step 2: Add chai masala powder. If using whole spices instead, add them to a mortar and pestle and crush them lightly before adding to the water. That helps release their oils. Step 3 & 4: As soon as the water comes to a boil, add the tea leaves and let them brew for 30 seconds.
Step 5 & 6: Add milk and let the tea come to a roaring boil. Monitor it at this stage so it doesn’t spill over. Step 7: Reduce the heat to medium and let it simmer for 30 seconds. Turn off the heat. Step 8: Strain the tea in two cups using a mesh strainer. Add sugar if you like to sweeten it.
How to Make It Ahead for a Party
You can make this chai ahead of time for a party. Strain it, pour it into a thermos, and keep it for up to 3 hours. I don’t recommend refrigerating it for later use since chai doesn’t taste the same after storing and reheating.
Serving Suggestions
Enjoy a hot cup of this chai with a yummy Almond Flour Blueberry Muffin for a filling, healthy breakfast. Serve this Indian tea to some friends or family for an afternoon snack along with Apple Cinnamon Cake, or homemade Samosas. Make this chai for an Indian Hi-Tea and pair it with goodies like Samosa Pinwheels, Cheese Straws, Almond Spice Cookies and Coconut ladoo.
Variations to Try
Vegan Masala Tea: To make vegan chai, replace the dairy milk with almond or oat milk, just know that chai won’t be as creamy since almond and oat milk contain less fat than regular milk. Pour leftover tea over ice for an iced tea version!
Recipe Tips & Notes
Adjust milk quantity: Add more or less milk as per taste. Use full-fat milk for a richer taste. Add or skip sugar: After pouring the tea in cups, stir in sugar to taste if using. Feel free to skip (like I do). Tea leaves or tea bag: For best flavor, whether using loose tea leaves or tea bags, wait for the water to boil before adding them. Don’t overcook: Don’t simmer the tea for longer than the suggested time as it may turn bitter if overcooked. Chai Masala: If adding chai masala, I recommend starting with ¼ teaspoon. Taste the chai and if needed add another ¼ teaspoon and simmer for 30 seconds. Ginger: Fresh ginger gives best results in this recipe. Allow it to cook in boiling water before you add milk to prevent curdling. Making ahead: This chai can be made ahead and stored in a thermos for up to 3 hours. Leftover: Always discard leftover chai. No-Spilling tip: After adding milk, the tea can spill over while boiling. To prevent that, place a wooden spoon across the sauce pan. The tea will continue to boil, but won’t spill over anymore.
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Invigorating: Masala chai is made with black tea which contains caffeine making it a great way to ‘wake up and recharge’. And since it contains roughly one third the caffeine as compared to coffee, it doesn’t have a ’low’ commonly associated with coffee. Improve Digestion and Reduce Nausea: It contains cinnamon, black pepper, and ginger that may help prevent bacterial infections, support healthy digestion, and reduce nausea. Reduce Blood Sugar Levels: This tea may help control blood sugar levels. Ginger and cinnamon help reduce blood sugar levels and increase insulin sensitivity provided you don’t choose a sweetened variety. Improve Heart Health: It contains black tea and cinnamon, which may help reduce cholesterol levels and blood pressure.
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