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 through out the year along with their Breakfast & Evening snacks.
What is masala tea? Masala means a mixture of spices & tea is a beverage. So masala tea is a beverage made by simmering spices with milk & tea.
Each Indian family may have their own recipe to make masala tea. The combination of spices, the quantity of milk, water and the kind of tea to use – is just a personal choice.
In this post I have shared the way I make at home & it closely matches the flavors of masala chai available in good Standard Indian restaurants.
To make masala tea, you can use any of the 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. So you can also easily customize it your taste.
There are 2 basic ways to make it. I have shared both the ways here on this post. The first method is to make it instantly with just 3 to 4 basic spices. They are crushed and then simmered with milk tea. We don’t need any other tea masala for this.
The second one is great if you wish to enjoy masala chai regularly or often. To make this, whole spices are ground in a spice jar and stored. When needed, add this to your everyday milk tea and simmer for sometime.
Preparation – Method 1
1. To make this firstly, whole spices (masala) are ground in a small mortar pestle or spice grinder. To make instant masala chai, powder
- 2 to 3 cloves
- ½ to ¾ cinnamon
- 4 green cardamoms.
2. Crush them fine or slightly coarse to bring out the flavors.
How to make masala chai
3. Pour 2 cups water to a pot. Add tea powder or tea leaves. I used 1 teaspoon powder here. You can use more or less depending on the kind of tea you are using. Or You can also use 3 to 4 tea bags. Simmer the black tea first. Chai made on a low flame tastes best.
4. Allow to boil for a few minutes until the tea decoction turns dark.
5. Add the masala chai powder and ginger (optional).
6. Also add sugar at this stage. I use 3 to 4 teaspoons. You can use as little or as much as you prefer.
7. Pour milk to the simmering black tea. Adjust the quantity of milk as needed.
8. Boil on a low to medium heat until the tea turns dark. Simmering helps the tea to thicken. I usually simmer until it reduces to 1 ¾ cup. Fresh holy basil (tulsi) or mint leaves can also be used for variations. You can taste test and add more milk if you prefer. But simmer again for a little longer so the tea doesn’t have the milk flavor.
9. Filter masala chai tea to serving cups.
1. 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. For quantities refer the recipe card below.
2. This will give you about 3 tsps powder.
3. To make masala tea, fresh ginger, tea powder or tea leaves, and ground spices are simmered in water to infuse the flavors. You can use the same quantities of water and milk mentioned in the recipe card.
Serve masala chai hot or warm.
Masala chai (Masala tea)
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
Method 1 – Instant masala chai powder
- 4 green cardamoms (5 for stronger flavor) (elaichi)
- 3 cloves (2 for milder flavor)
- ½ to ¾ inch cinnamon piece (dalchini)
For making Tea
- 2 cup water
- 1 to 2 teaspoon tea powder or tea leaves as needed (adjust to suit your taste)
- 3 teaspoons sugar or as needed
- ½ to 1 teaspoon ginger freshly chopped or crushed (optional)
- ¾ cup milk (adjust to taste)
Method 2 – Makes 3 tsp masala chai powder
- 1 teaspoon green cardamoms (5 grams skinned) (elaichi)
- ½ teaspoon cloves (2 grams) (lavang)
- 2½ to 3 grams cinnamon (dalchini)
- ¼ teaspoon fennel seeds (1½ grams) (saunf)
- ¼ to ½ teaspoon black pepper corn (½ tsp powder)
- ½ teaspoon nutmeg grated or ⅓ of large nutmeg
- 2 petals star flower (star anise) (chakri phool)
Method 1 – How to make instant masala chai
- Pour water to a pot and add the tea. Bring this to a boil.
- Meanwhile crush cloves, cardamom & cinnamon stick in a hand pestle or spice blender to a powder.
- Add it to boiling water along with crushed ginger.
- Boil for about 2 to 3 minutes on a low to medium flame.
- When the flavors are infused well pour milk and bring it to a boil.
- Then simmer until the tea darkens & turns thick for about 5 mins. I usually simmer the entire tea until it reduces approximately to 1 ¾ cups.
- The flavor of milk should vanish when the masala tea is ready. Filter to serving 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)
- 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 to suit your taste.
- A few strands of saffron can be added for a unique flavor.
- You can add few tulsi (holy basil) leaves to increase immunity, though we may not benefit as much as eating the raw leaves.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
© Swasthi’s Recipes