Masala Chai Recipe

masla chai recipe I have been obsessed with masala chai for over 10 years now and I really don’t know what took me so long to go figure out how to make it at home. I used to just fix my cravings at Coffee Bean and in the past 1 year, I’ve been relying on the Chai capsules compatible with my Nescafe Dulce Gusto but for some time now, they’ve stopped making Chai capsules. 🙁
I finally got down to figuring out the masala chai recipe when I was presented with some of the spices when I went for the Octoburst preview and I was inspired to go to the Indian spice stall to get the spices!

IMG_4701-1I tried maybe about 5 times before I finally got the recipe that I liked. The balance between the milk and water – that’s what really made a difference to the taste. Sometimes it turned out too milky, sometimes too watered down… and then finally, somewhere along the line, I nailed it.

I referred to a few online resources about making masala chai and the one thing that stood out in all the sites was that you need to bring the chai to a boil TWICE – once with the water and once with milk added. And The Hathi Cooks recommends NOT using low fat milk because it totally doesn’t taste like masala chai – and I must say she’s absolutely right! I used low fat milk in one of my experiments (not knowing it was low fat milk because I had asked my mother-in-law to get milk for me and I forgot to specify what type, assuming she’d buy the same pack I had finished) and the chai tasted… not milky at all. So yup, some things just gotta have that fat to pack that punch!

Now I can finally have my masala chai fix whenever I want! And a cold, rainy day is the best time to make (and drink) one. 🙂

Masala Chai Recipe
Recipe type: Drinks
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 cinnamon stick
  • 2 cardamom pods
  • 4 cloves
  • ⅛ teaspoon ground black pepper or whole black peppercorns
  • 1 slice ginger (0.1cm thickness)
  • ¾ cup water
  • 1.25cup milk (at least 3% fat)
  • 3 2g black tea bags or 6g of loose tea leaves
  • 4-5 teaspoons sugar
  1. Using a pestle and mortar, pound the cinnamon, cardamom pods and cloves. If using whole black peppercorns, add them in too.
  2. Place them in a saucepan together with ginger and water.
  3. Bring the water to a boil, turn off the heat, cover the saucepan and steep for 15min.
  4. After 15min, add milk and bring to a gentle simmer on low-medium heat.
  5. Add the tea bags and sugar. Stir and press the teabags gently with the ladle to speed up the infusion of the tea till all the sugar is melted.
  6. Cover and steep the tea for a further 3 min.
  7. Strain and serve.

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7 Responses to Masala Chai Recipe

  1. Estella says:

    Totally trying this!! I’m a big masala chai fan too!
    Estella recently posted…The “Good Night, I Love You” songMy Profile

  2. I was just thinking about this when I had my chai tea! Will give this a try 🙂
    Agatha (aka Agy) recently posted…Upcycled Jeans Roundup (and a bit of history!)My Profile

  3. Yum! This sounds so good. I love warm chai tea in the winter!
    Barbara Boser recently posted…7 Flavored Water RecipesMy Profile

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