Masala Chai Recipe | Masala Tea

Indian masala chai is one of the most enjoyed beverages in India. Masala meaning a mixture of spices is simmered along with milk and tea leaves or powder. Then it is lightly sweetened with sugar. This recipe will give you masala tea that you would get in any standard Indian restaurant.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time2 minutes

Cook Time5 minutes

Total Time7 minutes

Servings2 people

AuthorSwasthi

Ingredients (1 cup = 240ml )

Method 1 - Instant masala chai powder

4 green cardamoms (5 for stronger flavor) (elaichi)
2 cloves (3 for stronger flavor)
½ to ¾ inch cinnamon piece (cassia or Ceylon)

For making Tea

1¾ cup water
2 to 3 teaspoon black tea leaves or 1 to 1¼ teaspoon tea powder (dust) (Refer notes)
3 to 4 teaspoons sugar or as needed
½ to 1 teaspoon ginger freshly chopped or ½ inch crushed (optional)
½ to ¾ cup full fat milk (adjust to taste, Refer notes)

Method 2 - Makes 3 tsp masala chai powder

1 teaspoon green cardamoms (5 grams skinned) (elaichi)
½ teaspoon cloves (2 grams)
2½ to 3 grams cinnamon (cassia or Ceylon)
¼ teaspoon fennel seeds (1½ grams) (saunf)
¼ to ½ teaspoon black pepper corn (½ tsp ground pepper)
½ teaspoon nutmeg grated or ⅓ of large nutmeg
2 petals star flower (star anise) (chakri phool)

How to make the recipe

Method 1 - How to make instant masala chai

Pour water to a pot and add the tea. Bring this to a boil.
Meanwhile add cloves, cardamom & cinnamon stick to a mortar pestle or spice grinder. Crush or grind them 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. The black tea must be boiling rapidly especially if you are using ginger.
When the flavors are infused well pour milk and bring it to a boil on a medium high heat.
Reduce the heat and simmer until the tea darkens & turns thick for about 4 to 5 mins. I usually simmer the entire tea until it reduces approximately to 1 ¾ cups.
When the masala tea is ready, you will see a layer of cream on top and also the milk flavor is gone.
Optionally pull your masala chai for the same Chaiwala taste. Pour some of the hot masala chai to a cup that has a long handle, like a measuring cup. Pour the hot tea in a slow stream, back to the chai pot from a height of 1 ½ to 2 feet.
Repeat this step of pulling hot masala chai from the pot to the cup, a few times(4 to 5 times). This breaks down the layer of cream and incorporates it back to the masala chai making it more tasty and thick.
Strain the masala chai to serving cups & serve 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)