Delicious Authentic Masala Chai

This authentic Masala Chai recipe features fragrant Indian spices, black tea, and your choice of milk (plant-based or dairy). A cozy comforting mug of goodness. Serve this with Spicy Chai Molasses Cookies!

How to make delicious authentic Masala Chai, like they do in India, using using whole spices. Vegan and Sugar Free adaptable. #chai #chaitea #masalachai #howtomakechai #masala

Many thoughts appear in the mind, but it is the heart that holds one and not another. ~Dorothy Hunt

Call me a late bloomer, but it wasn’t until I went to India and experienced Chai firsthand that I fell in love with it. Now, there’s not a day that goes by that I don’t either make myself a cup, or pine for it.

Yes, I’ve had it numerous times here in the states, but somehow, either it was overly sweetened, too bland, or perhaps I had just never truly “connected” with it. It was almost like I met Chai for the first time at age 50 when I went to India. I can’t believe I lived so many years without it!

Masala Chai filled a void I never knew I had until those very first sips. ☕️

Here is a video of my favorite Chai Wallah at work- in a small village in Rajasthan, India. (Shot on my iPhone)

Authentic Masala Chai in India | 30-sec video

What is Masala Chai?

In India, masala means spice, and chai means tea. Spiced Tea. And that is exactly what Masala Chai is -black tea infused with fragrant spices, typically served with hot milk.

Here in the states, we often call this “chai tea”, or a chai tea latte. But in India, saying “chai tea”, is like saying “tea tea”. So that’s why in India, one says Masala Chai – or spiced tea. Good to know, right? 😉

How to make authentic Masala Chai, like they do in India, using using whole spices. Vegan and Sugar Free adaptable. #chai #chaitea #masalachai #howtomakechai #masala

Ingredients in Masala Chai

There are typically four components in Masala Chai and the secret is finding the perfect balance between them.

  1. Black Tea Leaves- or try decaf black tea. Assam and Darjeeling are often used in India because they are grown there.
  2. Whole Spices –cardamom, cinnamon, clove, black pepper, star anise and ginger root
  3. Milk (or nut milk)- plant-based milk or dairy milk both work great here! In India, whole milk is typically used in Masala Chai. For a plant-based chai, try almond milk or oat milk – both work great.
  4. Sweetener- use sugar, honey, maple, stevia, agave, your choice!

Best Tea for Masala Chai

How to make authentic Masala Chai, like they do in India, using using whole spices. Vegan and Sugar Free adaptable. #chai #chaitea #masalachai #howtomakechai #masala

What makes Masala Chai authentic is the use of spices. One thing is for certain, every single person in India probably has their own unique combination of spices they prefer in their masala chai and there is no one “right” way. It is very subjective.

Spices In Masala Chai

Chai Wallahs- the street vendors who make masala chai, all have their own unique blend of chai spices as well- and as you can probably guess, I was obsessed with watching them make their creations.

These are the chai spices I saw used the most in India:

I especially love the green cardamom pods I picked up in India. So here is a starting point for you but feel free to improvise and fine-tune to your own taste.

whole spices in masala chai

How to make Masala Chai

Step One: Lightly crush whole spices using a mortar and pestle.

crush the whole spices

STEP 2: Simmer the crushed spices in 1 cup water in a small pot or pan, for 5 minutes.

add the black tea

STEP 3. Add the black tea. Then turn off the heat and let it steep for 10 minutes. Boiling the tea will make it bitter, so just bring it to a boil, then turn the heat off.

steep the tea

Step 4: Add milk of choice.

If you prefer a “richer” masala chai- you can use all milk and skip the water, simmering the spices and tea, right in the milk. Or if you like a lighter masala chai, cut the milk with water. Up to you- a personal preference. I like half and half.

 Masala Chai with Whole Spices and coat milk with maple syrup

Step 5. Heat and sweeten the chai.

Bring the milk and tea just to a boil again, then add sweetener.

How to sweeten Masala Chai

<a href=Masala Chai in traditional chai glasses " width="750" height="1125" />

Step 6. Strain and serve.

How to serve Masala Chai

Yes, it is very typical to serve chai in a glass (vs. a mug) in India, leaving some room at the top to hold the glass. But a cozy mug is perfect too.

<a href=Masala Chai in traditional chai glasses " width="750" height="1125" />

And there you have it, Masala Chai as they make it in India. A delicious morning beverage or afternoon pick-me-up. I also love this in the evenings with decaf black tea.

<a href=Masala Chai in a mug with a cinnamon stick " width="750" height="1125" />

Can Masala Chai Be made ahead?

Feel free to brew a big batch of chai ahead, (leaving out the milk) and store it in the fridge. Then simply pull it out from the fridge and heat it up with the milk.

Authentic <a href=Masala Chai in Traditional Chai Glasses " width="750" height="1125" />

Masala Chai Variations:

What to serve with Chai

Happy New Year, friends! May this cozy authentic Masala Chai bring comfort and warmth to help get us all through these cold months.

Love and cheers,

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How to make authentic Masala Chai, like they do in India, using using whole spices. Vegan and Sugar Free adaptable. #chai #chaitea #masalachai #howtomakechai #masala

Masala Chai Recipe

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Description

This authentic Masala Chai recipe is cozy and warm! Learn to make it like they do in India, using fragrant whole spices, black tea, and your choice of milk.

Ingredients

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  1. 4 – 5 whole green cardamom pods (or sub white cardamom pods)
  2. 2 whole cloves
  3. 1 – 2 star anise (optional )
  4. 4 – 5 peppercorns (optional)
  5. 1 cup of water ( see notes)
  6. 2 – 3 slices ginger (or more! skins ok) , or sub 1-2 teaspoons ground ginger
  7. 1/2 cinnamon stick – split lengthwise
  8. 1 – 2 tablespoons loose-leaf black tea, (or 1 – 2 tea bags) Or sub-decaf black tea
  9. 1 cup milk of your choice- organic whole milk, almond milk, oat milk, soy milk, cashew milk, hemp milk ( I like unsweetened, vanilla-flavored almond or oat milk) See notes for “ratio”.
  10. 2 – 3 teaspoons (or more or less) maple syrup, honey, sugar or alternative. (Sugar is traditional, but I prefer maple. )
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Instructions

  1. Lightly crush cardamom pods, whole cloves, star anise and peppercorns, and place in a small pot with 1 cup of water. Add ginger and cinnamon. Muddle the ginger a bit right in the pot.
  2. Bring to a simmer, simmer gently for 5-10 minutes covered, and turn off the heat.
  3. Add the tea (Do not boil the tea, it can get bitter) and let it steep for at least 5-minutes.
  4. Add your choice of milk. Bring to a simmer once more, turn off the heat.
  5. Stir in your choice of sweetener, taste, adding more sweetener to taste. If it tastes bitter, you need more sweetener. Strain into a chai glass or mug.
  6. Feel the love. xoxo

Notes

TEA: Any dark, rich, robust black tea will work best here. Assam, Darjeeling, etc. You can also make the tea part as strong as you like. Start with one tablespoon loose leaf tea and add more according to your taste. Use loose-leaf or tea bags.

SPICES: Whole spices are preferred here but in a pinch feel free to add or sub ground spices to taste. You can add the ground spices at the end if you like.

MILK RATIO: you can use all milk if you prefer. I typically use a ratio of ½ water and ½ milk. Many prefer the richness of all milk, so feel free to adjust to your taste.

BATCH MAKING: You can make a big batch of the masala chai (without the milk) and refrigerate for up to 4 days, and heat up with the milk and sweetener when ready to serve.

You can add more whole spices and more black tea for an even stronger more concentrated version.

UPDATE: While in Northern India this past month, I had this Chai with the addition of a big handful of fresh mint leaves (simmering in the chai). ABSOLUTELY Delicious! Give it a try!

Nutrition

⭐️⭐️⭐️⭐️⭐️ Don't Forget to RATE THE RECIPE!

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