Masala Chai Recipe – Authentic Indian Spiced Tea with Cocoa

Last Updated on 2 months by Neha Deshmukh

Masala Chai Recipe – Authentic Indian Spiced Tea with Cocoa

Hey everyone! If you’re anything like me, a good cup of chai is more than just a drink – it’s a hug in a mug, a little moment of peace, and a taste of home. Today, I’m sharing my go-to recipe for Masala Chai, but with a little twist! We’re adding cocoa, a delightful variation I picked up from my trips to South India. It adds a lovely richness that takes this classic chai to a whole new level.

Why You’ll Love This Recipe

This isn’t just any masala chai recipe. It’s quick, easy, and incredibly comforting. The cocoa powder adds a subtle chocolatey note that beautifully complements the warm spices. Plus, it’s a fantastic way to enjoy a cozy drink, especially on a rainy day or when you just need a little pick-me-up. Honestly, once you try it with cocoa, you might never go back!

Ingredients

Here’s what you’ll need to make two steaming cups of this delicious chai:

• 1.5 cups (360ml) boiled milk
• 1 tsp tea powder
• 0.5 tsp cocoa powder
• 2 tsp sugar (or to taste)
• 1 small piece cinnamon stick (about 2 inches)

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in a truly great masala chai.

• Tea Powder: Traditionally, strong CTC (Crush, Tear, Curl) tea powder is used for masala chai. It gives that lovely robust flavor and color. Brands like Brooke Bond Red Label or Wagh Bakri are popular choices.
• Fresh Milk: While you can use any milk you like, fresh, full-fat milk really does create the creamiest, most flavorful chai. It’s worth the extra step, trust me! (About 240ml)
• Cocoa Powder: This is our little secret ingredient! Unsweetened cocoa powder works best. It adds a subtle chocolatey depth without making the chai overly sweet.
• Sweetness: Feel free to adjust the sugar to your liking. I usually start with 2 teaspoons and add more if needed. Jaggery is also a fantastic natural sweetener for chai!
• Cinnamon: A small piece of cinnamon stick adds a wonderful aroma and warmth.

Step-By-Step Instructions

Alright, let’s get brewing! It’s super simple, I promise.

1. If you’re using fresh milk, bring it to a boil first. (If using pre-boiled milk, skip this step!).
2. Once the milk is boiling, add the tea powder, sugar, cinnamon stick, and cocoa powder.
3. Now, the fun part – whisk everything together really well! This helps all the flavors meld beautifully.
4. Reduce the heat to medium and let the mixture simmer. Keep a close eye on it, and stir occasionally. You’re looking for a rolling boil – that’s when you see lots of tiny bubbles coming to the surface.
5. Once it reaches a rolling boil, take it off the heat.
6. Strain the chai through a metal sieve into your favorite cups. This removes the tea leaves and cinnamon stick, leaving you with a smooth, delicious brew.
7. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect masala chai:

• Don’t overboil: Overboiling can make the chai bitter.
• Whisking is key: Really whisking in the ingredients ensures everything is well combined and the flavors are fully released.
• Adjust to your taste: Don’t be afraid to experiment with the amount of sugar and spices to find your perfect balance.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Masala Chai: Simply substitute the milk with your favorite plant-based milk – oat milk and almond milk work particularly well.
• Adjusting Sweetness: My friend, Priya, prefers her chai almost unsweetened, so she only uses a tiny pinch of sugar. Feel free to experiment!
• Spice Level Variations: Add a pinch of cardamom, a few cloves, or a tiny piece of ginger for extra warmth and spice. My grandmother always added a pinch of black peppercorns – it’s surprisingly good!
• Winter/Monsoon Adaptations: During colder months, I love adding a tiny bit of nutmeg or a star anise to my chai. It’s incredibly comforting.

Serving Suggestions

Masala chai is wonderful on its own, but it’s also lovely with a side of biscuits, khakhra (a Gujarati snack), or even a simple slice of cake. It’s the perfect accompaniment to a good book or a chat with friends.

Storage Instructions

Honestly, masala chai is best enjoyed fresh. However, if you happen to have leftovers, you can store them in the refrigerator for up to 24 hours. Just reheat gently on the stovetop or in the microwave. The flavor might not be quite as vibrant, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is this recipe different from regular Masala Chai? Yes! The addition of cocoa powder is what sets this recipe apart. It adds a unique chocolatey flavor that you won’t find in traditional masala chai.
• Can I use a different type of milk? Absolutely! Feel free to use any milk you prefer – whole milk, skim milk, almond milk, oat milk, soy milk, you name it.
• How do I adjust the spice level? Start with the amounts listed in the recipe and then add more spices a little at a time, tasting as you go.
• What is the best way to strain the chai? A fine-mesh metal sieve works best. It will catch all the tea leaves and spices, leaving you with a smooth, clear chai.
• Can I make this ahead of time? While it’s best fresh, you can prepare the spice mixture (tea powder, cocoa, cinnamon, sugar) ahead of time and store it in an airtight container. Then, just add it to the milk when you’re ready to brew.

Enjoy your cup of cocoa-infused masala chai! I hope this recipe brings a little warmth and joy to your day. Let me know in the comments how it turns out for you!