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How to Make Masala Chai at Home
Masala chai is black tea simmered with milk, sugar and warming spices. With a strong Assam tea and a few whole spices you can make a cafe-quality cup at home.
Quick answer: For two cups, simmer 1 cup water with crushed cardamom, a small piece of ginger and a clove or two, add 2 teaspoons of strong black tea (CTC Assam works well), then 1 cup milk and sugar to taste. Bring to a boil, simmer for a minute and strain.
Choosing tea and spices
- CTC tea (granular black tea, often Assam) gives the strong, malty base chai needs.
- Green cardamom and fresh ginger are the core spices; cloves, cinnamon and black pepper add warmth.
- Ready-made chai masala blends are a convenient shortcut.
Step-by-step method
- Bring water to a boil with crushed spices and ginger.
- Add tea leaves and simmer for 1–2 minutes.
- Pour in milk and sugar, bring back to a boil, then lower the heat and simmer for another minute.
- Strain into cups and serve hot.
Variations to try
- Ginger (adrak) chai with extra ginger for cold days.
- Elaichi chai with only cardamom for a lighter flavour.
- Use oat or soy milk for a dairy-free version.
Frequently asked questions
What tea is best for masala chai?
Strong black tea, especially CTC Assam, because it stands up to milk and spices.
Can I use tea bags for chai?
Yes. Use two strong black tea bags per two cups and simmer them in the milk and water.
What is chai masala?
A ready-mixed blend of ground chai spices, usually cardamom, ginger, cinnamon, cloves and pepper.
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