Masala Chai Recipe: How to Make It at Home

Masala chai is the everyday drink of Indian homes — brewed strong, spiced, and served scalding hot in small glasses or steel cups. It is the tea made for a guest at the door, the cup that starts the morning, and the pause in the middle of a long afternoon. Good chai is not complicated, but it does reward attention to a few small steps.

The idea is simple: water, tea, milk, sugar and a handful of warm spices, brought together so that each one has a say without shouting over the others. Once you have made it a few times you will stop measuring and start going by colour and smell, the way it is done at home.

Ingredients

• 1.5 cups water
• 1 cup full-cream milk
• 2 tsp strong CTC (Assam) tea leaves
• 2 green cardamom pods, lightly crushed
• 1 inch fresh ginger, crushed or grated
• 2 whole cloves
• 1 small piece cinnamon (about 1 cm)
• 2 black peppercorns (optional, for a warmer cup)
• 2 tsp sugar, or to taste (or jaggery)

How to make masala chai

1. Crush the spices. In a small mortar, pound the cardamom, cloves, cinnamon and peppercorns just enough to break them open. Crush the ginger separately. Fresh crushing at this point gives a far more fragrant cup than pre-ground powder.
2. Boil the water and spices. Pour the water into a small saucepan, add the crushed spices and ginger, and bring it to a rolling boil. Let it bubble for a minute or two so the water takes on the aroma.
3. Add the tea. Tip in the tea leaves and let them steep in the boiling water. The liquid will turn a deep reddish-brown. Give it a minute for CTC, a touch longer for loose leaf.
4. Pour in the milk. Add the milk and the sugar, and stir. Bring the whole pan back up to a boil. Keep an eye on it now, because milk climbs quickly and can spill over the moment your back is turned.
5. Let it rise and settle. As the chai froths up, lower the heat or lift the pan for a second, then let it come back. Doing this two or three times pulls out the colour and marries the spice with the milk. This is the step that separates a quick cup from a proper one.
6. Strain and serve. Pour the chai through a small strainer into cups, holding the pan high so it froths a little as it falls. Serve straight away while it is piping hot.

Tips and variations

Adjust the strength by how long you let the tea steep before the milk goes in — the longer it sits, the darker and stronger the cup. For a lighter chai, use more water and less milk; for the thick, creamy version served at railway stalls, tilt the balance the other way and simmer a little longer.

Ginger chai (adrak wali chai) leans hard on fresh ginger and is a favourite in the cooler months, while a summer cup might carry just cardamom and a few mint leaves. Some households keep a jar of homemade chai masala — a blend of dried ginger, cardamom, cinnamon, clove, pepper and fennel, ground fine — and add a pinch straight to the pan. If you make a batch, keep it in an airtight jar away from light so it holds its scent.

Jaggery gives a rounder sweetness than white sugar, but add it after the tea has brewed and take care, as it can curdle milk if the pan is very hot. Serve chai with rusk, biscuits, or a plate of hot poha for an unhurried morning. For more everyday cooking, browse the rest of the kitchen section.

Frequently asked questions

What spices go into masala chai?

The usual base is cardamom, ginger, cloves, cinnamon and black pepper, along with strong black tea. Families adjust the mix — some add fennel or a bay leaf. Start with cardamom and ginger, and build from there once you know the taste you like.

Which tea leaves work best?

A strong CTC (crush-tear-curl) Assam tea is the standard choice because it gives colour and body quickly and stands up to milk and spice. Loose leaf works too, but you may need a little more to get the same strength.

Should I add the spices whole or ground?

Freshly pounded whole spices give the cleanest flavour, so crush cardamom and pepper in a mortar just before brewing. A ready masala powder is quicker and fine for daily cups; keep it airtight so it stays fragrant.

How do I stop the milk from boiling over?

Watch the pan once the milk goes in and lower the heat as it rises. Stirring, or lifting the pan off the flame for a second as it climbs, keeps it from spilling. A wider pan also gives the froth more room.

Can I make masala chai without milk?

Yes — brew the tea and spices in water for a black spiced tea, often called kadak or black chai. It is sharper and more aromatic. Add jaggery or sugar to taste and a squeeze of lemon if you like it that way.

How much sugar should I use?

Start with about one teaspoon per cup and adjust. Many households add sugar to the pan so it dissolves as the chai simmers, while others keep it separate so everyone sweetens their own. Jaggery is a common alternative.