Authentic Indian Chai Masala Tea Recipe – Ginger & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Chai Masala Tea Recipe – Ginger & Spice Blend

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 dadi (grandmother) always brewing a pot whenever anyone visited – it was her way of saying “welcome” and “stay awhile.” This recipe is my attempt to recreate that feeling, and I’m so excited to share it with you! It’s a little bit of spice, a little bit of warmth, and a whole lot of love in a cup.

Why You’ll Love This Recipe

This isn’t just any chai recipe. It’s about building layers of flavour, starting with freshly ground spices. Forget the pre-made powders – trust me, the difference is incredible! It’s surprisingly easy to make, even if you’ve never ventured into homemade spice blends before. Plus, it’s totally customizable. Want it spicier? Add more ginger! Prefer a milder brew? Tone down the black pepper. This recipe is your chai, made exactly how you like it.

Ingredients

Here’s what you’ll need to create this aromatic masterpiece:

• 1 cup water (240ml)
• 1 cup whole milk (240ml) – I prefer whole milk for richness, but we’ll talk about alternatives later!
• 2 tablespoons sugar (or to taste)
• 1 tablespoon black tea leaves (Assam or Darjeeling work beautifully) – about 7-8 grams
• 0.80 oz (23 grams) fresh ginger, grated
• 0.25 oz (7 grams) bay leaves
• 0.55 oz (16 grams) green cardamom
• 0.30 oz (8 grams) clove
• 0.30 oz (8 grams) black pepper

Ingredient Notes

Let’s talk spices! Using whole spices and grinding them yourself is a game-changer. The aroma alone is worth the effort. Seriously.

• Whole Spices: They have so much more flavour than pre-ground.
• Regional Variations: Chai masala blends vary so much across India. Some families add cinnamon, nutmeg, or even fennel seeds. Feel free to experiment! My maasi (aunt) always adds a pinch of nutmeg – it’s divine.
• Milk Choices: Traditionally, whole milk is used for its creamy texture. But you can absolutely use other types! Oat milk and almond milk are popular vegan options. Just be aware they’ll alter the flavour and richness slightly.

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, let’s make the magic happen with the spices. Grind the bay leaves, green cardamom, cloves, and black pepper into a fine or coarse texture. I like mine a little coarser for a more rustic feel.
2. In a saucepan, combine the water, milk, sugar, black tea leaves, and your freshly prepared chai masala. Give it a good stir.
3. Turn the heat to high and bring the mixture to a simmer. Once the milk is warm, grate in the fresh ginger. The smell at this point is just heavenly!
4. Once it reaches a boil, reduce the heat to medium. Let it simmer for about 3 minutes, until the tea darkens and you see a lovely, thin layer of milk forming on top. This is a good sign!
5. Finally, strain the chai into your favourite mugs and serve immediately. Enjoy!

Expert Tips

• Don’t overboil: Overboiling can make the chai bitter. Keep a close eye on it!
• Adjust the spice: Taste as you go! Add more ginger or black pepper if you like a stronger kick.
• Use good quality tea: The tea leaves really make a difference. I recommend Assam for a robust flavour or Darjeeling for something a little more delicate.

Variations

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

• Vegan Chai: Swap the whole milk for your favourite plant-based milk. Oat milk is my go-to – it creates a really creamy texture.
• Spice Level: Adjust the amount of black pepper and ginger to suit your taste. My friend, Priya, loves a really spicy chai, so she adds a whole inch of ginger!
• Festival Adaptations: During Diwali, we often add a pinch of saffron to the chai for a special touch. For Holi, a sprinkle of rose petals is beautiful and fragrant.
• Stronger/Weaker Brew: Add more or fewer tea leaves depending on how strong you like your chai.

Serving Suggestions

Masala chai is perfect on its own, but it also pairs beautifully with:

• Biscuits: A classic pairing!
• Pakoras: Crispy, savoury fritters are the perfect complement to the spicy chai.
• Indian sweets: Gulab jamun or jalebi are always a good idea.

Storage Instructions

While chai is best enjoyed fresh, you can make the chai masala powder ahead of time. Store it in an airtight container in a cool, dark place for up to a month.

FAQs

Let’s answer some common questions:

• What is the best type of black tea to use for chai? Assam and Darjeeling are both excellent choices. Assam is bolder, while Darjeeling is more floral.
• Can I make chai masala powder ahead of time? Absolutely! It’s a great time-saver. Store it in an airtight container.
• How should I store it? In a cool, dark place.
• What’s the difference between chai and masala chai? Chai simply means “tea” in Hindi. Masala chai is tea that’s been spiced with masala (a blend of spices).
• Can I adjust the sweetness level in this recipe? Definitely! Add more or less sugar to your liking. You can also use honey or another sweetener.
• Is it possible to make this chai in an Instant Pot? Yes! There are tons of Instant Pot chai recipes online. Just search for “Instant Pot Masala Chai.”