Simple Masala Chai Recipe: How to Make Authentic Indian Spiced Tea

What is Masala Chai?

Quick answer: Masala chai is Indian spiced milk tea — strong black tea brewed with whole milk, sugar, and a blend of warming spices (typically cardamom, ginger, cinnamon, cloves, and black pepper). It is the most widely consumed drink in India, made multiple times a day in homes, offices, and roadside stalls (tapris) across the country.

Masala chai is not a single recipe — it's a tradition with infinite variations. Every household, every region, and every chai wallah has their own ratio and method. This recipe gives you the foundation — a strong, aromatic, perfectly balanced cup — that you can adjust to your own taste.

Ingredients

Makes 2 cups

• 300ml water
• 200ml whole milk
• 2 tsp loose-leaf black tea (Assam or CTC works best) or 2 tea bags
• 1½ tsp sugar (adjust to taste)
• 3 green cardamom pods, lightly crushed
• 1-inch piece fresh ginger, sliced or grated
• 1 small cinnamon stick (approx. 3cm)
• 3 cloves
• 3–4 black peppercorns

Or use: ½ tsp chai masala powder instead of whole spices. See our recipe: How to Make Chai Masala at Home.

Method

Step 1: Brew the Spices

Add water to a small saucepan. Add all the whole spices (cardamom, ginger, cinnamon, cloves, peppercorns). Bring to a boil, then reduce heat and simmer for 3–4 minutes. The water should turn a light golden colour and smell intensely aromatic.

Step 2: Add Tea

Add the loose-leaf tea or tea bags. Simmer for 2 minutes. The liquid should turn a deep reddish-brown. Don't over-steep — it makes the tea bitter.

Step 3: Add Milk and Sugar

Add milk and sugar. Increase heat to medium-high and bring to a gentle boil, stirring occasionally. Watch carefully — milk chai boils over quickly. As soon as it rises to the top of the pan, reduce heat immediately.

Step 4: Simmer and Strain

Simmer for 1–2 minutes until the chai is a rich, caramel colour and the milk and tea are fully integrated. Strain through a fine sieve into cups. Serve immediately.

The Secrets to Perfect Masala Chai

• Use strong tea: CTC (crush, tear, curl) Assam tea is the traditional choice for chai — it produces a robust, malty base that holds up to milk and spices. Delicate teas like Darjeeling get lost.
• Simmer the spices first: Brewing spices in water before adding tea and milk extracts their flavour more effectively than adding everything at once.
• Fresh ginger makes a difference: Dried ginger powder works in a pinch, but fresh ginger gives a brighter, more vibrant heat. Grate it for maximum flavour extraction.
• Don't rush the milk: Bringing the chai to a gentle boil after adding milk — and letting it rise and fall once or twice — integrates the flavours and gives the chai its characteristic creamy body.
• Adjust to taste: The ratio of tea to milk, the sweetness, and the spice intensity are all personal. Start with this recipe and adjust over several cups until you find your perfect balance.

Regional Variations

Cutting Chai (Mumbai)

Served in small glasses (half a cup), very strong, very sweet, with a heavy cardamom note. The "cutting" refers to the half portion — a quick, intense hit of chai between tasks.

Adrak Chai (Ginger Tea)

The simplest variation — just fresh ginger, no other spices. Intensely warming and sharp. The everyday chai of many North Indian households.

Kashmiri Kahwa

Green tea-based, with saffron, cardamom, cinnamon, and almonds. No milk. Served in a samovar. Completely different from masala chai but equally iconic.

Sulaimani Chai (Kerala)

Black tea with lemon and spices, no milk. Light, refreshing, and aromatic. Common in Kerala and among Malabar Muslim communities.

Frequently Asked Questions

What is the difference between masala chai and regular chai?

In India, "chai" simply means tea — usually milk tea with sugar. "Masala chai" specifically refers to spiced milk tea. Outside India, "chai" has come to mean spiced tea, but in India the distinction matters. Masala chai is chai with spices; regular chai is just tea with milk and sugar.

What tea is best for masala chai?

Assam CTC (crush, tear, curl) tea is the traditional and best choice — robust, malty, and strong enough to hold up to milk and spices. Loose-leaf Assam works well too. Avoid green tea, white tea, or delicate single-estate teas — they get overwhelmed by the spices and milk.

Can I make masala chai without milk?

Yes — brew the spices and tea in water only, strain, and serve black with sugar. This is closer to a spiced black tea than traditional masala chai, but it's delicious and lighter. Add a slice of lemon for a different dimension.

How do I make masala chai for a crowd?

Scale up proportionally. Use a large pot and simmer the spices in water for 5–6 minutes before adding tea and milk. Keep warm over very low heat after brewing — don't let it boil again or the milk will separate.

What is the best chai masala blend to use?

Homemade is always best — you control the ratios and freshness. See our full recipe: How to Make Chai Masala at Home. If buying pre-made, look for a blend with a clear packing date and no added salt or fillers.

Related Reading

• How to Make Chai Masala at Home
• 10 Spices Every Indian Kitchen Must Have
• Whole Spice vs Ground Spice: Which Should You Use?

Shop Chai Spices

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