Authentic Assam Tea Recipe – Ginger & Cardamom Masala Chai

Last Updated on 2 months by Neha Deshmukh

Authentic Assam Tea Recipe – Ginger & Cardamom Masala Chai

Hey everyone! If you’re anything like me, a good cup of chai is more than just a drink – it’s a ritual, a comfort, and a little piece of home. Today, I’m sharing my go-to recipe for a truly authentic Assam tea, infused with the warm, aromatic flavors of ginger and cardamom. I first made this when I was craving a taste of my grandmother’s chai, and honestly, it’s been my favorite ever since!

Why You’ll Love This Recipe

This isn’t just any masala chai. Using Assam tea gives it a robust, malty base that beautifully complements the spice. It’s incredibly easy to make, ready in under 20 minutes, and completely customizable to your taste. Plus, the aroma while it’s brewing? Absolutely heavenly!

Ingredients

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

• 2 cups water (approx. 480ml)
• 2 teaspoons Assam tea powder (approx. 10g)
• 2-3 tablespoons sugar (approx. 30-45g), or to taste
• 1/4 – 1/2 cup milk (approx. 60-120ml) – your choice!
• 1 inch ginger, peeled and grated (approx. 25g)
• 1/2 teaspoon green cardamom powder (approx. 2.5g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Assam Tea Powder: Exploring Different Grades

Assam tea comes in different grades – whole leaf, broken leaf, fannings, and dust. I usually use broken leaf for a stronger brew, but feel free to experiment! You can find good quality Assam tea online or at Indian grocery stores.

Ginger: Fresh vs. Dry & Regional Varieties

Fresh ginger is always best for that vibrant zing. But if you’re in a pinch, a teaspoon of ginger powder will do. I prefer the ginger grown in the hills of North East India, it has a unique fragrance.

Cardamom: Green vs. Black & Their Flavor Profiles

Green cardamom is what we’re using here for its sweet, floral aroma. Black cardamom has a smokier flavor, which is delicious in some chai variations, but a bit overpowering for this one. Don’t substitute!

Sugar: Traditional vs. Alternative Sweeteners

Traditionally, white sugar is used, but you can absolutely use jaggery (gur) for a more rustic, caramel-like sweetness. Honey or maple syrup also work, but will slightly alter the flavor.

Milk: Full Fat, Toned, or Plant-Based Options

Full-fat milk creates the richest, creamiest chai. Toned milk is a lighter option, and plant-based milks like oat or almond work beautifully for a vegan version (more on that later!).

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, peel and grate your ginger. Then, lightly crush the cardamom pods to release their aroma – a mortar and pestle works wonders for this!
2. Pour the water into a pan and add the sugar and grated ginger. Simmer this over medium heat for 2-3 minutes, letting the flavors meld.
3. Now, add the crushed cardamom powder and boil for another 1-2 minutes. Your kitchen should be smelling amazing right about now!
4. Time for the star – add the Assam tea powder. Brew for 3-4 minutes on medium heat. This is where you control the strength, so keep an eye on it!
5. Pour in the milk – 1/4 cup for a strong, bold tea, or 1/2 cup for a milder version. Simmer for 1-2 minutes, until it just starts to boil. Don’t let it boil over!
6. Finally, strain the tea through a mesh strainer into your favorite glasses. Serve hot with your favorite snacks.

Expert Tips

• Don’t overboil the tea after adding milk, as it can make it taste bitter.
• Adjust the amount of tea powder to your liking. More tea = stronger flavor!
• For a richer flavor, you can lightly sauté the ginger in a little ghee (clarified butter) before adding the water.

Variations

• Vegan Assam Tea: Simply substitute the dairy milk with your favorite plant-based alternative. Oat milk is my personal favorite – it adds a lovely creaminess!
• Adjusting Spice Levels: Feel free to add a pinch of black pepper or a clove or two for an extra kick. My friend, Priya, loves adding a tiny piece of cinnamon.
• Festival Adaptations (e.g., Makar Sankranti): During Makar Sankranti, we often add a pinch of saffron to the chai for a festive touch.
• Strong vs. Mild Tea – Milk Ratio: As mentioned, adjust the milk to your preference. Less milk = stronger tea, more milk = milder tea.

Serving Suggestions

This Assam tea is perfect on its own, but it truly shines when paired with snacks. Think crispy samosas, buttery biscuits, or even a slice of homemade cake. It’s also wonderful with traditional Indian sweets like gulab jamun or barfi.

Storage Instructions

Chai is best enjoyed fresh! However, you can store leftover tea in the refrigerator for up to 24 hours. Just reheat gently on the stovetop – it might lose a little of its initial flavor, but it will still be delicious.

FAQs

What is the best type of water to use for making Assam tea?

Filtered water is always best! It ensures a clean, pure flavor.

Can I use cardamom pods instead of powder?

You can! Lightly crush 3-4 green cardamom pods and add them with the water and sugar. Just remember to strain them out before serving.

How can I adjust the sweetness of the tea?

Start with 2 tablespoons of sugar and add more to taste. Remember, you can always add more, but you can’t take it away!

What snacks pair well with Assam tea?

Samosas, biscuits, pakoras, and Indian sweets are all fantastic choices.

Can this tea be made ahead of time?

While best fresh, you can brew a concentrated tea base (without milk) and store it in the fridge for a day or two. Then, simply add milk and reheat when you’re ready to enjoy.

Enjoy your cup of Assam tea! I hope this recipe brings a little warmth and comfort to your day. Let me know in the comments how it turns out for you!