Masala Chai (Tea)
This is not your coffee shop chai tea. It’s an authentic, simple, strong, spiced chai I grew up drinking at home, made with black tea, milk, sugar, and whole spices. There is something deeply comforting about a cup of Masala Chai during cold mornings. For me, chai isn't just a drink. It's part of my everyday life; well, it is my life. A familiar ritual passed down through generations in every Indian household.
Every Indian household has its own way of making chai. The ingredients may be similar, but the taste is never quite the same. Somehow, everyone’s chai is special.
This easy masala chai does not overpower the spices. It's made with strong black tea, milk, sugar, and aromatic Indian spices. It is the kind of chai you can make on an ordinary morning, serve with biscuits or rusk in the afternoon, or enjoy whenever you need a comforting cup of something warm.
What is Masala Chai?
Masala Chai is Indian milk tea (Dudh Patti) brewed with Indian black tea, milk, sugar, and spices. "Masala" means a blend of spices. The combination of masala for chai can vary from one household to another. I have tried masala chai from many different households and find my brother's recipe best for my taste preferences.
Ingredients for Masala Chai
You’ll need water, milk, CTC black tea such as Wagh Bakri, sugar, green cardamom, cinnamon, cloves, and a couple of saffron threads if you like.
What is CTC Tea?
CTC stands for Crush, Tear, Curl. It is black tea made into small pieces that brew quickly and give chai a strong flavor and rich color. CTC tea is commonly sold in India as loose tea or in tea bags.
CTC Tea Substitute
You can use CTC tea bags instead if you prefer not to strain the tea. Loose-leaf tea gives the chai its traditional strong brew, but tea bags work fine as well.
How to Make Masala Chai
- Add the water to a saucepan and bring it to a boil. Add the CTC tea and let it brew until the water takes on a deep, rich color.
- Add sugar to the boiling tea.
- While the tea is brewing, lightly crush the spices in a mortar and pestle. This releases the spice aroma and gives the chai its warmth.
- Pour in the milk, add the freshly crushed spices, and bring the chai back to a boil.
- Keep an eye on the pot. It can rise very quickly once you add the milk. I say don't even move from the stovetop. 😉
- Once the chai has reached your preferred strength and color, strain it into a cup to remove the tea leaves and spices.
- Transfer the hot chai into your serving kettle or a cup.
- Pour the chai into a cup and serve hot, preferably with a rusk or your favorite teatime snack.
- Go to the recipe card for full instructions and ingredient list.
What to Serve with Chai
A cup of Chai rarely comes alone in my house. For a simpler afternoon chai, give me a rusk or a biscuit. But when friends and family are around, I love turning chai time into a little meal with a small spread of snacks.
My favorites are chai rusk, Parle-G, chakri, khakhra, fafda, khaman, pakora, and chavanu. Sometimes it is something simple and crunchy, other times, chai becomes a whole snack-time spread in South Asian households.
If I am serving chai to family or guests, these are some of the snacks I love pairing with it:
Chai Tips
- Brew the tea a little longer for a stronger cup with deeper flavor.
- Use full-fat milk for a richer, creamier cup of chai.
- Add spice variations. You could use freshly grated ginger or star anise if you like a more spiced chai.
- Start with a small amount of extra spices so they don’t overpower the tea.
- Adjust the sugar and spices to your taste.
- Keep an eye on the saucepan after adding milk, as it can rise quickly. 🙂
Masala Chai (Tea)
Ingredients
- 1 cup water
- 2 cup milk
- 2 teaspoons CTC black tea , such as Wagh Bakri
- 2 teaspoons sugar , or to taste
- 4 green cardamom pods
- 1 small piece cinnamon
- 2 cloves
- 2 threads of Saffron , optional
Instructions
- Add the water to a saucepan and bring it to a boil. Add the CTC tea and let it brew until the water develops a deep, rich color.
- Add the sugar to the boiling tea.
- While the tea is brewing, lightly crush the whole spices in a mortar and pestle. Crushing them just before adding them helps release their aroma.
- Add the freshly crushed spices to the boiling tea, then pour in the milk.
- Bring the chai back to a boil. Keep an eye on the saucepan at this stage because the milk can rise very quickly.
- Once the chai has reached a boil and has the color you like, strain it into cups to remove the tea leaves and spices.
- Pour the hot chai into your cups and serve immediately.
Notes
- Use a strong CTC black tea for a rich flavor.
- Freshly crushed spices add more aroma and flavor than pre-ground spices.
- Adjust the sugar and spices to suit your taste.
- Keep an eye on the saucepan after adding milk, as the tea can quickly boil over.
Nutrition Information
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
Great recipe.
Yes. Thank you! 🙂