Masala Chai Recipe – Authentic Indian Spiced Tea with Milk

Last Updated on 2 months by Neha Deshmukh

Masala Chai Recipe – Authentic Indian Spiced Tea with Milk

Okay, let’s be real. Is there anything more comforting than a warm mug of Masala Chai? For me, it instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and endless stories. This isn’t just a tea recipe; it’s a little piece of home. I’m so excited to share my version with you – it’s simple, authentic, and utterly delicious!

Why You’ll Love This Recipe

This Masala Chai recipe is more than just a drink. It’s a hug in a mug! It’s perfect for a cozy morning, an afternoon pick-me-up, or a relaxing evening. Plus, it’s surprisingly easy to make, even if you’ve never ventured into the world of spiced teas before. You’ll love how customizable it is too – adjust the spices to your liking!

Ingredients

Here’s what you’ll need to create this magic:

• 1.5 cup water (approx. 350ml)
• 1.5 teaspoon tea powder
• 1 no tea bag
• 1/4 cup condensed milk (approx. 60ml)
• 1/4 cup milk (boiled and cooled – approx. 60ml)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Tea Powder: I usually reach for a strong CTC (Crush, Tear, Curl) tea powder. It gives the chai a lovely robust flavor and beautiful color. Assam tea is another fantastic choice! Darjeeling is a bit more delicate, so you might want to increase the amount slightly if you prefer a stronger brew.
• Tea Bag: A good quality tea bag adds an extra layer of flavour. I like using a black tea bag, but feel free to experiment!
• Milk: Milk is a big one! Traditionally, full-fat milk is used for a richer, creamier chai. But you can absolutely use toned milk, or even buffalo milk if you can get your hands on it – it adds a unique richness. My friend’s family always uses buffalo milk during festivals, and it’s incredible.
• Condensed Milk: This adds sweetness and a lovely texture. You can adjust the amount to your preference.

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, bring the water to a boil in a saucepan. It’s important to start with fresh, cold water for the best flavour.
2. Once boiling, add the tea powder and tea bag. Give it a good mix to make sure everything is combined.
3. Now, simmer for 5-7 minutes. You’ll notice the liquid reducing – we want it to be under ½ cup. Gently swirl the tea bag around the pan handle to prevent it from sinking and becoming bitter.
4. Time to strain! Pour the tea decoction through a strainer to remove the tea leaves and bag. Discard the residues.
5. In your serving glass, add the condensed milk, followed by the boiled and cooled milk.
6. Finally, pour in the strained tea decoction and mix thoroughly.
7. Taste and adjust the sweetness or milk ratio to your liking. Serve immediately, hot or chilled with ice!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overboil the tea: Overboiling can make the chai bitter. Keep a close eye on it!
• Simmer, don’t rapid boil: A gentle simmer extracts the flavour without making it harsh.
• Adjust to your taste: This recipe is a starting point. Feel free to experiment with the amount of tea, milk, and condensed milk.
• Pre-boil and cool the milk: This helps the chai stay hot for longer.

Variations

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

• Vegan Masala Chai: Simply swap the dairy milk for your favourite plant-based milk – oat milk and almond milk work beautifully!
• Spice Level Adjustments: If you like a spicier chai, add a pinch of ground ginger or cardamom. My dad loves a really strong ginger kick!
• Festival Adaptations: During Diwali, we often add a few saffron strands to the chai for a touch of luxury. It’s also lovely served in small clay cups at weddings.
• Iced Masala Chai: Let the chai cool completely, then pour it over ice. It’s the perfect summer refresher!

Serving Suggestions

Masala Chai is wonderful on its own, but it also pairs beautifully with:

• Indian biscuits: Think Parle-G or Marie biscuits – a classic combination!
• Samosas or pakoras: For a savoury treat.
• A good book: And a cozy blanket!

Storage Instructions

Masala Chai is best enjoyed fresh. However, you can store the tea decoction (without the milk) in the refrigerator for up to 24 hours. Just reheat it and add the milk and condensed milk when you’re ready to serve.

FAQs

Let’s answer some common questions:

• What type of tea powder is best for Masala Chai? CTC or Assam tea powder are excellent choices for a strong, flavourful chai.
• Can I make Masala Chai ahead of time? You can make the tea decoction ahead of time, but add the milk and condensed milk just before serving.
• How do I adjust the spice levels? Add a pinch of ground ginger, cardamom, or cinnamon to increase the spice.
• What is the difference between Masala Chai and regular Chai? Masala Chai includes spices (masala) like cardamom, ginger, cinnamon, and cloves, while regular chai is simply tea with milk and sugar.
• Can I use a different type of milk? Absolutely! Feel free to experiment with different types of milk to find your favourite.

Enjoy your homemade Masala Chai! I hope this recipe brings as much joy to your kitchen as it does to mine.