Masala Chai
India's beloved spiced milk tea: strong black tea simmered with fresh ginger, cardamom, cinnamon and cloves, then with milk and sugar. Warming, aromatic and endlessly comforting.
Servings
Ingredients
Nutrition
Per serving
Steps
Simmer the spices
In a small saucepan (about 1 liter), bring the water to a boil over high heat with the ginger, cardamom, cloves, cinnamon stick and peppercorns. Lower the heat to medium and simmer for about 2 minutes.
- 300ml water
- 1 thumb ginger
- 3 cardamom pods
- 2 cloves
- 1 small piece cinnamon stick
- 3 peppercorns (optional)
✅ Done when: the water smells fragrant and is lightly colored by the spices
Brew the tea
Add the tea leaves to the simmering spiced water and boil over medium-high heat for 1 to 2 minutes.
- 2 tsp tea leaves
✅ Done when: the liquid turns a deep amber color
Add milk and sugar
Pour in the milk and sugar and bring back to a boil over high heat. As it rises and foams up the sides, lower the heat to let it settle, then raise it again; repeat this 2 to 3 times over about 3 minutes.
- 200ml milk
- 2 tsp sugar
✅ Done when: the chai is light brown and no longer smells of raw milk
Strain and serve
Pour the chai through a strainer into cups or clay cups (). Serve very hot with biscuits or pakoras.
- all the brewed chai from step 3
Simmer the spices
In a small saucepan (about 1 liter), bring the water to a boil over high heat with the ginger, cardamom, cloves, cinnamon stick and peppercorns. Lower the heat to medium and simmer for about 2 minutes.
- 300ml water
- 1 thumb ginger
- 3 cardamom pods
- 2 cloves
- 1 small piece cinnamon stick
- 3 peppercorns (optional)
✅ Done when: the water smells fragrant and is lightly colored by the spices
Brew the tea
Add the tea leaves to the simmering spiced water and boil over medium-high heat for 1 to 2 minutes.
- 2 tsp tea leaves
✅ Done when: the liquid turns a deep amber color
Add milk and sugar
Pour in the milk and sugar and bring back to a boil over high heat. As it rises and foams up the sides, lower the heat to let it settle, then raise it again; repeat this 2 to 3 times over about 3 minutes.
- 200ml milk
- 2 tsp sugar
✅ Done when: the chai is light brown and no longer smells of raw milk
Strain and serve
Pour the chai through a strainer into cups or clay cups (). Serve very hot with biscuits or pakoras.
- all the brewed chai from step 3
The Story Behind the Dish
Tea was grown commercially in Assam by the British from the 1830s, mainly for export. Indians largely adopted tea-drinking in the 20th century, and made it their own by boiling it with milk, sugar and spices.
Today the chai-wallah with his kettle is a fixture of every Indian street, station and office.
⭐ Why It's Famous
Masala chai is the daily ritual that punctuates Indian life — morning, afternoon and any time friends meet.
💡 Fun Fact
'Chai' simply means tea in Hindi — so 'chai tea', common in Western cafés, literally means 'tea tea'.
Across India
26.20°N, 92.94°E
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