- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 2
Ingredients
What you’ll need — tap to tick off as you go
- 250 ml
- 2 tsp
- 250 ml
- 1 slice
- ¼ tsp
- 2 tsp
- ¼ tsp
Process
Timers built in · swap anything · ask as you cook
In a small saucepan, combine 250 ml water, 4 lightly crushed green cardamom pods, 1 slice fresh ginger (grated), 0.25 tsp ground cinnamon, 2 cloves, 4 lightly crushed black peppercorns and 0.25 tsp fennel seeds if using. Bring to a boil over medium heat.
Once boiling, reduce heat to low and simmer for 3 minutes to let the spices infuse the water.
Add 2 tsp black tea leaves and 2 tsp sugar. Stir and simmer for 1 minute.
Pour in 250 ml whole milk. Increase heat to medium and bring to a gentle boil, watching closely so it does not boil over.
As soon as it starts to rise, reduce heat to low and simmer for 3 to 4 minutes, stirring occasionally, until the chai is deep tan and fragrant.
Remove from heat and strain through a fine-mesh sieve into two cups. Serve hot.
Kitchen notes
Kitchen notes
- Do not let the milk boil hard or it will scorch and form a skin; keep it at a gentle simmer.
- Crush the whole spices just before use to release their oils; pre-ground spices lose aroma quickly.
- The chai is ready when it smells strongly of tea and spices and the color is a rich caramel; if it tastes weak, simmer 1 more minute.
Substitutions
- whole milk→oat milk or almond milk for dairy-free
- black tea leaves→2 black tea bags
- sugar→honey or maple syrup
Storage & reheating
Masala chai is best fresh. To store, cool completely and refrigerate in a sealed container for up to 2 days. Reheat gently on the stovetop over low heat or in the microwave in 30-second bursts until hot, but do not boil. The spices will continue to steep and may become bitter, so strain before storing if possible.
Gallery
FAQ
The questions we get asked most
Why did my masala chai turn out bitter?
Bitterness usually comes from over-steeping the tea or boiling the milk too hard. Black tea releases tannins quickly; keep the total simmer time after adding tea to no more than 4 to 5 minutes. Also avoid using old or cheap tea dust, which turns bitter fast.
Can I make masala chai without milk?
Yes. Replace the milk with an equal amount of water or a plant-based milk like oat or almond. If using water, the chai will be lighter and less creamy; simmer the spices a bit longer to compensate. Plant milks can curdle if boiled hard, so keep the heat low.
How do I make masala chai ahead of time?
You can prepare the spiced tea base (water, spices, tea, sugar) up to 2 days ahead and refrigerate it. When ready to serve, reheat the base with milk and bring to a gentle simmer. This prevents the milk from spoiling and keeps the flavor fresh.
What is the best tea to use for masala chai?
A strong Assam or CTC (crush-tear-curl) black tea is traditional because it stands up to milk and spices. Avoid delicate teas like Darjeeling or green tea, which get lost. Loose leaves give the best flavor, but tea bags work in a pinch.
Can I use ground spices instead of whole?
Whole spices are preferred because they release flavor slowly without turning powdery. If using ground, add them with the tea and reduce the amount by half; ground spices can make the chai cloudy and gritty. Strain well before serving.
Why did my chai curdle?
Curdling happens when milk is added to a very acidic or very hot liquid, or when boiled too vigorously. To prevent it, add milk to the simmering water off the heat, then return to low heat. Also use fresh milk; older milk curdles more easily.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
