Indian Masala Chai
India
The original spiced tea—simmered with ginger, cardamom, cinnamon, and warm spices in creamy milk.
The Story
Chai is simply 'tea' in Hindi, but to the world it means India's beloved spiced milk tea. Every household, every chai wallah has their own recipe—some heavy on ginger, others cardamom-forward, some with black pepper's bite. The tea is boiled (not steeped) with spices and milk, creating something entirely different from Western 'chai lattes.' Real masala chai is a revelation.
Flavor Notes
Perfect For
- Cold mornings
- Digestive comfort
- Energy boost
- Indian food pairing
- Sharing with friends
Pairs Well With
Make It at Home
2 cups · 15 minutes
Ingredients
- 1 cup water
- 1 cup whole milk
- 2 tablespoons CTC Assam tea (or strong loose black tea)
- 1-inch piece fresh ginger, sliced or crushed
- 4-5 green cardamom pods, lightly crushed
- 1 small cinnamon stick
- 2-3 whole cloves
- 2-3 black peppercorns (optional)
- 2-3 tablespoons sugar or jaggery
Steps
- 1Add water and all spices to a saucepan
- 2Bring to a boil and simmer for 2-3 minutes to infuse spices
- 3Add tea leaves and boil for another 2 minutes
- 4Add milk and sugar, stir well
- 5Bring to a boil—watch carefully as it can boil over quickly
- 6Reduce heat and simmer for 3-5 minutes
- 7The color should deepen to a rich tan
- 8Strain through a fine mesh strainer into cups
- 9Serve hot—the aroma is half the experience
Variations to Try
- ✦Add a pinch of fennel seeds for digestive benefits
- ✦Use jaggery instead of sugar for deeper flavor
- ✦Add tulsi (holy basil) leaves for extra warmth
- ✦Double the ginger when fighting a cold
- ✦Make a concentrate to store and add hot milk later
How to Brew
Our recommended approach for the best cup
Water Temperature
Boiling and simmering
(100°C)
Amount
2 teaspoons CTC tea + spices per 8oz
Steep Time
Simmer 5-10 minutes with milk
Resteeps
Not traditional
Recommended Vessel
Saucepan
Brewing Tips
Use CTC (crush-tear-curl) Assam for authenticity. Bruise whole spices before adding. The tea should boil with the milk and spices—this isn't delicate steeping. Strain into cups. Adjust sweetness with jaggery or sugar. Every Indian will tell you their family recipe is best.