Spiced Indian Chai Recipe – Ginger, Cardamom & Cinnamon Tea

Last Updated on 2 months by Neha Deshmukh

Spiced Indian Chai Recipe – Ginger, Cardamom & Cinnamon Tea

Okay, let’s be real. Is there anything more comforting than a warm mug of masala chai? For me, it’s pure nostalgia. I remember my grandmother making this every evening, the aroma filling the whole house. It’s more than just a drink; it’s a hug in a mug! Today, I’m sharing my go-to spiced Indian chai recipe – a simple, flavorful brew that’s perfect for any time of day.

Why You’ll Love This Recipe

This isn’t just any chai recipe. It’s a beautifully balanced blend of warming spices, strong tea, and creamy milk. It’s incredibly easy to make, even if you’re new to Indian cooking. Plus, it’s totally customizable! You can adjust the spices to your liking, making it perfectly suited to your taste. Seriously, once you start making chai at home, you’ll wonder why you ever bought it pre-made.

Ingredients

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

• 2 teaspoon Tea powder (around 4-5 grams)
• 0.5 cup Milk (about 120ml)
• 1.5 cups Water (360ml)
• 1 inch Cinnamon stick
• 1 Green cardamom
• 1 Clove
• 1 pinch Nutmeg
• 1 teaspoon Ginger, crushed
• 2 teaspoon Sugar (or to taste)

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

• Cardamom: Freshly crushed cardamom seeds are key. They have a much more vibrant flavor than pre-ground cardamom. Trust me on this one!
• Tea Powder: I prefer a strong Assam or CTC tea for chai, as they hold up well to the milk and spices. But feel free to experiment with your favorite black tea.
• Milk: Traditionally, full-fat milk is used for a richer chai. However, you can use any milk you prefer – whole milk, 2%, or even plant-based options (more on that later!). In North India, buffalo milk is a popular choice for its creamy texture.
• Spice Blends: Everyone has their own chai masala blend! Feel free to add a pinch of black pepper, fennel seeds, or even a tiny bit of chili for a kick.

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, crush your cardamom seeds and ginger separately. This releases all those lovely aromas.
2. In a vessel, bring 1.5 cups of water to a boil.
3. Add the crushed ginger, cardamom, cinnamon stick, clove, and a pinch of nutmeg to the boiling water. Let those spices infuse for a minute or two – it smells amazing already!
4. Now, add the tea powder and simmer for about 3 minutes. Don’t overboil, or your chai will become bitter.
5. Pour in the milk and sugar. Bring it back to a gentle boil, stirring occasionally.
6. Reduce the heat to low and simmer for another 4 minutes. This allows all the flavors to meld together beautifully.
7. Finally, strain the chai through a metal sieve into your favorite cups.
8. Serve hot and enjoy!

Expert Tips

• Simmer, Don’t Boil: Overboiling the tea can make it bitter. A gentle simmer is the way to go.
• Adjust to Taste: Don’t be afraid to experiment with the amount of sugar and spices. This recipe is a starting point – make it your own!
• Pre-Crush Spices: Crushing the spices beforehand really helps release their flavor.

Variations

Chai is so versatile! Here are a few ways to switch things up:

• Vegan Chai: Swap the dairy milk for your favorite plant-based milk – almond, soy, oat, or coconut all work well. Oat milk creates a particularly creamy texture.
• Spice Level: If you like a little heat, add a tiny pinch of chili powder or a small piece of fresh chili to the boiling water. My friend, Priya, always adds a dash of black pepper too!
• Festival Adaptations: During Diwali, my family adds a pinch of saffron to the chai for a special touch. For Holi, we sometimes add a rose petal or two.
• Strong vs. Mild Chai: For a stronger chai, use more tea powder or simmer for a longer time. For a milder chai, use less tea powder and simmer for a shorter time.

Serving Suggestions

Chai is perfect on its own, but it’s even better with a little something on the side. I love it with:

• Biscuits (Marie biscuits are a classic!)
• Pakoras (vegetable fritters)
• Samosas
• A good book and a cozy blanket!

Storage Instructions

Chai is best enjoyed fresh, but you can store leftovers in the refrigerator for up to 24 hours. 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 it better to use loose leaf tea or tea bags for chai? Loose leaf tea generally offers a more robust flavor, but tea bags are perfectly fine if that’s what you have on hand.
• Can I make chai ahead of time? You can make the spiced water base ahead of time and store it in the refrigerator. Then, just add the tea powder and milk when you’re ready to brew.
• What is the best type of milk to use for chai? It really depends on your preference! Full-fat milk creates a richer chai, but any milk will work.
• How can I adjust the sweetness of my chai? Start with 2 teaspoons of sugar and add more to taste. You can also use honey or another sweetener.
• What are the health benefits of the spices used in chai? Ginger is known for its anti-inflammatory properties, cardamom aids digestion, and cinnamon helps regulate blood sugar levels. Plus, all those spices are packed with antioxidants!