Masala Chai (Stovetop Indian Spiced Tea)
Why this recipe works
- Layered spice infusion: Simmering the whole spices before adding the tea gives the chai a rounded warmth without relying on ground spice blends.
- Creamy finish: Adding milk after the tea has started to brew creates a smooth, full-bodied cup with a classic caramel colour.
- Easy to adjust: The simmering time, sweetness and tea strength can be adjusted to make the chai lighter, stronger or more aromatic.
- Ready quickly: Everything is made in one saucepan and strained straight into cups, making it practical for everyday tea.
Get the most out of this recipe
Ingredient notes
- Crush the cardamom lightly: Opening the pods helps release their aroma into the water without making the chai gritty.
- Use a robust black tea: A strong black tea stands up well to milk, sugar and spices; a very delicate tea may taste muted.
- Whole milk gives body: Whole milk creates the richest texture, while coconut milk gives a dairy-free version with a fuller, slightly different flavour.
Timing notes
- Infuse the spices first: Simmering the spices before adding the tea lets their flavour develop without over-brewing the black tea.
- Serve hot after straining: Masala chai is best served straight away while the milk is hot and the spice aroma is at its fullest.
Authenticity notes
- Home-style method: There is no single fixed masala chai formula; households commonly vary the balance of ginger, cardamom, pepper and sweetener.
- Spice blends vary: Some versions lean heavily on ginger and cardamom, while others include more cinnamon, cloves or black pepper for extra warmth.
Make-ahead tips
- Make ahead if needed: Cool the chai, then refrigerate it in a sealed container for up to 2 days.
- Reheat gently: Warm it in a saucepan over low heat, stirring often, and avoid boiling so the milk stays smooth and the tea does not turn harsh.
Equipment you'll need
Ingredients
Instructions
- Pour the water into a saucepan. Thinly slice the ginger, lightly crush the cardamom pods, and add both to the pan with the cinnamon stick, cloves, peppercorns, and sugar.
- Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes so the spices infuse the water.
- Add the black tea and simmer for 2 minutes. Pour in the milk and return to a gentle simmer, watching closely so it does not boil over.
- Simmer for 4 to 6 minutes, stirring occasionally, until the chai is a warm caramel colour and smells strongly of tea and spices. Taste and simmer 1 to 2 minutes longer for a stronger brew if you like.
- Strain through a sieve into two cups. Serve hot.
Recipe notes
Tips
- Keep the heat at a gentle simmer once the milk is added; a hard boil can make the tea taste harsh and may cause the pan to boil over.
- For a stronger chai, simmer a little longer after adding the tea, but stop once it tastes pleasantly robust rather than bitter.
- If serving to young children or anyone sensitive to caffeine, use less dried black tea and simmer for the shorter time.
Substitutions
- Replace whole milk with coconut milk for a dairy-free, richer chai.
- Replace caster sugar with honey for a softer sweetness; stir it in off the heat after simmering.
- Replace ginger root with a pinch of ground ginger for convenience, adding it with the spices at the start.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container for up to 2 days. Reheat gently in a saucepan over low heat until piping hot, stirring often; do not boil.
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Recipe overview
- Servings: 2 cups
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
Milk
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