Masala chai recipe – masala tea is one of the favorite drinks among Indians especially during the monsoon and cold winters. It is believed that it keeps the body warm and breaks up the blocked sinus. A large population drink it around the year along with their Breakfast & Evening snacks.
Masala meaning a mixture of spices, is brewed along with milk tea. To make masala tea, one can use any of their favorite spices like star anise, green cardamoms, cloves, fennel, cinnamon, pepper corn and nutmeg.
Masala chai is made in so many flavors all to suit one’s liking.
There are 2 basic ways to make it. I have shared both the ways here on this post. The first method is making instantly with just 3 to 4 basic spices, crushing them and then making it right away. We don’t need any tea masala for this.
If you wish to enjoy masala chai regularly, then the second method is for you. In this method, we will be making the Tea masala powder first and stock it to use as and when needed.
I am sharing the recipes which closely matches the flavors of the masala chai available in good Standard Indian restaurants.
More Indian beverages
Turmeric milk
Lassi recipe
Mango lassi
Badam milk
Masala chai recipe
Masala chai
Ingredients (1 cup = 240ml )
Method 1 – Instant masala chai powder
- 3 to 4 green cardamoms or elaichi
- 3 cloves (4 for stronger flavor)
- ½ to ¾ inch cinnamon piece or dalchini
For making Tea
- 2 cup water
- 1 tsp tea powder or tea leaves as needed (adjust to suit your taste)
- 2 to 3 tsps Sugar or as needed
- ½ to 1 tsp ginger freshly chopped or crushed (optional)
- ½ cup milk (can use lesser)
Method 2 – Makes 3 tsp masala chai powder
- 1 tsp green cardamoms or 5 grams skinned (elaichi)
- ½ tsp cloves or 2 grams (or lavang)
- 2½ to 3 grams cinnamon (dalchini)
- ¼ tsp fennel seeds or 1.5 grams (saunf)
- ¼ to ½ tsp pepper corn or ½ tsp powder
- ½ tsp nutmeg grated or 1/3 of large nutmeg
- 2 petals star flower or star anise (chakri phool)
How to make the recipe
Method 1 – How to make instant masala chai
- Bring water to a boil.
- Crush cloves, cardamom & cinnamon stick in a hand pestle or spice blender.
- Add it to boiling water along with crushed ginger and tea powder.
- Boil for about 2 to 3 minutes on a low to medium flame.
- When the flavors are infused well pour milk and simmer for 2 to 3 minutes or until the tea darkens & turns thick.
- The flavor of milk should vanish when the masala tea is ready.
- Filter to serving cups. I usually simmer the entire tea until it reduces approximately to 1 ¾ cups.
- Serve masala chai hot or warm with any breakfast, snack or biscuits.
Method 2 – Making masala chai powder or chai masala
- Clean all the spices and add to a blender jar. Powder finely.
- Store it in an airtight glass jar.
- Use about ½ tsp or more to make 2 servings of tea. For stronger tea you can use about ¾ tsp.
NUTRITION (estimation only)
Notes
- The strength of tea depends on the kind of tea used like tea powder, tea leaves etc. It also depends on the brand of tea powder or leaves. Do adjust the quantities as desired.
- Some like tea to be more milky and some to be less. Also adjust the quantity of milk if needed.
- You can increase or decrease the quantity of spices based on your taste.
- You can add few tulsi (holy basil) leaves to increase immunity, though we may not benefit as much as eating the raw leaves.
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
Preparation for masala
1. To make this firstly, whole dry spices or masala are ground to powder. If you prefer to make instant masala chai, then just use cloves, cinnamon and cardamoms.
2. I usually do not powder the spices instead i just add them directly to the water. For stronger and quicker tea , you can crush them in a hand pestle and add it.
3. This is the second method. If you drink masala tea regularly, then you can make the masala chai powder in little larger quantity and store it in a glass jar.
4. This will give you about 3 tsps powder.
How to make masala chai
5. To make masala tea, fresh ginger, tea powder or tea leaves, and spice powder are simmered in water to infuse the flavors.
5. Pour water and add tea powder or tea leaves to a pot. Simmer the black tea first. Chai made on a low flame tastes best.
6. Allow to boil for a few minutes until the tea decoction turns dark.
7. Add the masala chai powder and ginger.
8. Also add sugar at this stage.
9. Pour milk to the simmering black tea. Adjust the milk as needed.
10. Boil on a low to medium heat until the tea turns dark. I usually simmer until it reduces to 1 ¾ cup. Fresh holy basil (tulsi) or mint leaves can also be used for variations.
11. Filter chai tea to serving cups.
Serve masala chai hot or warm.
Annie Girard says
The clearest explanation and most detailed masala chai recipe I have ever seen. Thanks for this awesome work!
swasthi says
Hi Annie Girard
You are welcome! Thank you!
Pallavi Jichkar says
Awesome!
Can we have it everyday? Will it cause any harm?
swasthi says
Thank you!
If you live in a cold place you can have twice daily. Otherwise avoid it completely during summers.
Barbara says
Can you please explain why you say to avoid it in the summer? I find it to be a delicious year-round drink.
Thank you.
swasthi says
Hi Barbara,
All these spices with tea are said to be very dehydrating during summers. They also generate a lot of heat in the body. In moderate climates it is fine to consume through out the year. But during summers in hotter regions it is best to avoid or minimize these spices. However some people’s body can withstand all that heat and some really have troubles.
🙂
Anjana says
The chai was very delicious! Thanks for the recipe 🙂
swasthi says
Welcome Anjana
Glad you liked the chai
Lee says
Hello, I can’t wait to try it! Just please tell me, if I don’t have full cinamon or nutmeg can I use the one already finely grounded? Thank you 🙂
swasthi says
Hi Lee,
You are welcome. Yes You can use a generous pinch of both for every serving.
Sohaib says
Sir what is tsp? Tea spoon or table spoon in your recipe. Could you please clarify?
swasthi says
Hi Sohaib,
tsp is teaspoon.
tbsp is tablespoon.
Here in this recipe it is teaspoon
Ivette says
Hello,
I just made this recipe because I am always looking for Masala green chai since my husband doesn’t like black tea. I have driven all over town for it without much success. Finally I decided to make it myself. I WILL NEVER BUY STORE BOUGHT IMMITATION MASALA CHAI!!
This is DIVINE!
Thank you.
I am looking forward to making more of your recipes.
Ivette J.
swasthi says
Hello Ivette,
You are welcome. Glad you liked this masala chai. Thank you so much! Hope you enjoy the recipes.
Sue says
This tasted like it’s straight from a cafe! My 11 year old son loves masala chai. He was feeling under the weather so I made him your tea. He said it’s better than any of the big pack mix we buy online. It’s easy to find the ingredients on amazon and make your own masala chai. This is perfectly spiced! A big thank you. Next time If I happen to make anything Indian, I am going to choose this website.
swasthi says
Hi Sue,
You are most welcome. Glad your boy liked the masala chai. Yes homemade spice powder gives the best flavors. Thanks a lot for trying.
🙂
Jean hall says
I have been searching to make my own chai tea and can’t wait to try your recipes thank you
swasthi says
Welcome Jean hall
Yes do try. Hope you enjoy the chai.
🙂
Santhosh says
Could you please add some information on a best ginger tea?
Urmila says
I tried this recipe and am writing this post while I sip in the masala chai. Simple, quick and delicious!
swasthi says
Thank you so much Urmila. Glad to know you liked it.
Erzsebet NILSSON says
Excellent . THANK YOU !
swasthi says
Welcome
Vikki Trojanovich says
Thanks for this. We really appreciate your time and effort. This not only helps public but also provides a new perspective to the topic.
Pushpa says
Hi, if nutmug not available mean can I ignore and try with other spices?
swasthi says
Yes pushpa ignore it