Masala Chai (Thé Épicé)
Le thé au lait épicé adoré en Inde : thé noir infusé avec gingembre, cardamome, cannelle et clous de girofle, puis lait et sucre.
Portions
Ingrédients
Nutrition
Par portion
Étapes
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)
✅ C'est prêt quand : 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
✅ C'est prêt quand : 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
✅ C'est prêt quand : 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 (kulhads). 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)
✅ C'est prêt quand : 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
✅ C'est prêt quand : 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
✅ C'est prêt quand : 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 (kulhads). 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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