Authentic Indian Masala Chai Recipe – Cardamom, Ginger & Pepper

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Masala Chai Recipe – Cardamom, Ginger & Pepper

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 afternoon, 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 recipe for authentic Indian masala chai, packed with cardamom, ginger, and a little kick of pepper.

Why You’ll Love This Recipe

This isn’t just any chai recipe. It’s a simple, straightforward method that delivers a truly flavorful and aromatic cup, every single time. It’s perfect for a cozy morning, an afternoon pick-me-up, or even a relaxing evening treat. Plus, it’s surprisingly easy to make – you probably already have most of the ingredients in your pantry!

Ingredients

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

• 2 tsp tea powder (Assam or a strong CTC blend works best)
• 2 cardamoms, lightly crushed
• 4 black peppercorns
• 2 cloves
• 1 inch ginger, roughly chopped
• ½ cup milk (full fat or your preferred type) – about 120ml
• ½ cup water – about 120ml
• 2 tsp sugar (or to taste)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make all the difference:

• Fresh Ginger: Seriously, don’t skip this. Fresh ginger has a zing that powdered ginger just can’t match. Peel and roughly chop it – no need to be fancy!
• Tea Powder: I prefer a strong CTC (Crush, Tear, Curl) tea like Assam. It gives the chai a lovely robust flavor and color. But feel free to experiment with other black teas!
• Spice Blends: Every family has their own secret masala chai spice blend. Some add cinnamon, nutmeg, or even a tiny pinch of saffron. Don’t be afraid to get creative and adjust the spices to your liking. In North India, you’ll often find more cardamom, while down South, they might lean towards a stronger pepper flavor.

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, in a pan, combine the water, cardamom, cloves, ginger, and black pepper. Bring it to a boil over medium heat for 2-3 minutes. This lets those beautiful spices release all their aromatic goodness.
2. Now, reduce the heat and let it simmer for another 1-2 minutes. You’ll start to smell the magic happening!
3. Add the tea powder and simmer for 3-4 minutes. Keep an eye on it – you want a good, strong brew, but don’t let it burn.
4. Pour in the milk and sugar. Bring the mixture back to a boil, stirring occasionally, for about 2 minutes. Watch closely to prevent it from overflowing!
5. Finally, strain the chai through a fine sieve into your favorite mug. This removes the spices and tea leaves, leaving you with a smooth, delicious cup.
6. Serve hot and enjoy!

Expert Tips

• Don’t Overboil: Overboiling can make the chai bitter. Keep a close watch!
• Adjust Sweetness: Start with 2 teaspoons of sugar and add more to taste.
• Frothy Chai: For a frothy chai, pour the chai back and forth between the pan and your mug a few times before straining.

Variations

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

• Vegan Masala Chai: Simply substitute the dairy milk with your favorite plant-based milk – almond, soy, or oat milk all work beautifully. My friend, Priya, swears by coconut milk for an extra creamy chai!
• Spice Level: If you like a little more heat, add an extra peppercorn or a slightly larger piece of ginger. My dad always adds a pinch of cayenne pepper for a real kick!
• Festival Adaptations: During Diwali or Holi, I love adding a pinch of saffron to the chai for a festive touch. It adds a beautiful color and subtle flavor.
• Stronger/Weaker Chai: Adjust the amount of tea powder to your preference. Use 1.5 tsp for a milder chai, or 2.5 tsp for a really strong brew.

Serving Suggestions

Masala chai is wonderful 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!)
• Samosas or pakoras
• A simple breakfast of toast and eggs

Storage Instructions

While masala chai is best enjoyed fresh, you can store leftovers in the refrigerator for up to 24 hours. Just reheat gently on the stovetop or in the microwave. The flavor might mellow slightly, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What type of tea powder is best for Masala Chai? Assam or a strong CTC black tea is ideal. These teas provide a robust flavor that stands up well to the spices.
• Can I make Masala Chai ahead of time? You can brew the spiced tea concentrate (water, spices, and tea powder) ahead of time and store it in the fridge. Then, just add milk and sugar when you’re ready to drink it.
• How do I adjust the sweetness of my Masala Chai? Start with a small amount of sugar and add more to taste. You can also use honey or jaggery as natural sweeteners.
• What are the health benefits of Masala Chai? Masala chai contains antioxidants and anti-inflammatory properties from the spices. Ginger can aid digestion, and black pepper boosts metabolism.
• Can I use powdered spices instead of whole spices? While whole spices are preferred for the best flavor, you can use powdered spices in a pinch. Use about ½ teaspoon of each powdered spice for every whole spice listed in the recipe.

So there you have it – my family’s cherished masala chai recipe! I hope you enjoy making (and drinking!) it as much as we do. Let me know in the comments how it turns out for you!