Authentic Indian Masala Chai Recipe – Cardamom & Ginger Tea

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Masala Chai Recipe – Cardamom & Ginger Tea

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 recipe is my attempt to recreate that magic – a simple, authentic masala chai that’s perfect for a cozy morning or a relaxing evening. It’s seriously easy, and I promise, you’ll be hooked!

Why You’ll Love This Recipe

This isn’t just a tea recipe; it’s a little piece of Indian culture. It’s warming, flavorful, and incredibly customizable. Plus, it comes together in under 10 minutes! Whether you’re a seasoned chai drinker or a curious newbie, this recipe will show you how to make a truly delicious cup. It’s the perfect pick-me-up, and honestly, a hug in a mug.

Ingredients

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

• 1 cup water (240ml)
• 1 heaped tbsp milk powder (approx. 7-8g)
• 1 pinch cardamom powder (approx. 0.5g)
• 1 dash dry ginger powder (approx. 0.25g) – optional, but lovely!
• 0.5 tbsp tea powder (approx. 2.5g) – more on this below!
• 1 tbsp sugar (approx. 12g) – adjust to your sweetness preference

Ingredient Notes

Let’s talk ingredients, because a few little things can make a big difference.

Milk Powder Variation – Regional Differences: You’ll find that milk powder usage varies across India. Some families swear by a generous amount for a creamy chai, while others prefer a lighter touch. I grew up with this slightly more generous amount, which gives it a lovely richness. Feel free to experiment to find your perfect balance!

Discuss Types of Tea Powder Used – Assam, CTC, Darjeeling: The type of tea powder you use will drastically change the flavor. Assam tea is robust and malty, perfect for a strong chai. CTC (Crush, Tear, Curl) is another popular choice, known for its strong color and brisk flavor. Darjeeling is more delicate and floral – lovely if you prefer a lighter chai. I usually go for a strong Assam or a good quality CTC.

Cardamom Quality – Green vs Black: Green cardamom is more common and has a brighter, more floral aroma. Black cardamom has a smokier, more intense flavor. I prefer green cardamom for this recipe, but a tiny pinch of black cardamom can add a lovely depth if you’re feeling adventurous!

Step-By-Step Instructions

Alright, let’s get brewing!

1. In a saucepan, combine the water, milk powder, cardamom powder, and dry ginger powder (if you’re using it).
2. Heat the mixture over medium heat. As it warms up, add the tea powder. Don’t let it boil immediately – we want to gently infuse the flavors.
3. Bring the mixture to a boil. Now, this is where you get to play around! The longer you boil it, the stronger the tea will be. I usually boil for about 2-3 minutes for a good, strong cup.
4. Turn off the heat and stir in the sugar until it’s completely dissolved. Give it a good stir to make sure everything is well combined.
5. Here’s a little trick my mom taught me: Pour half the tea back into the saucepan from your serving glass, and then back into the glass. This helps to mix everything really well and creates a lovely froth.
6. Finally, strain the chai into a mug using a sieve, pouring from a height. This is key for that beautiful, frothy top!

Expert Tips

Want to take your chai game to the next level? Here are a few tips I’ve learned over the years.

Achieving the Perfect Froth – Pouring Technique: Seriously, the pouring height makes a difference! Aim for about 6-8 inches. It creates tiny bubbles that give you that gorgeous, frothy texture.

Adjusting Spice Levels: Don’t be afraid to experiment with the spices. If you love ginger, add a little more. If you prefer a more subtle cardamom flavor, use a smaller pinch. It’s all about finding what you enjoy.

Variations

Let’s get creative!

Vegan Masala Chai (Using Plant-Based Milk Powder/Alternatives): My friend, Priya, is vegan and swears by using oat milk powder instead of dairy milk powder. You can also use a splash of your favorite plant-based milk (almond, soy, oat) after brewing, instead of milk powder.

Spice Level Adjustments (More/Less Ginger & Cardamom): My family loves a really fragrant chai, so we often add a tiny pinch of nutmeg or cloves along with the cardamom and ginger. Feel free to add a little black pepper for a warming kick!

Festival Adaptations (Chai for Diwali, Holi, etc.): During Diwali, my aunt adds a pinch of saffron to the chai for a luxurious touch. For Holi, she sometimes adds a tiny bit of rose water for a floral aroma.

Serving Suggestions

Masala chai is wonderful on its own, but it also pairs beautifully with…

• Biscuits: A classic pairing!
• Pakoras: Crispy, savory fritters are the perfect complement to the sweet and spicy chai.
• Indian sweets: Gulab jamun or jalebi? Yes, please!

Storage Instructions

While masala chai is best enjoyed fresh, you can store any leftovers in the refrigerator for up to 24 hours. Just reheat gently on the stovetop or in the microwave. It might lose a little of its frothiness, but the flavor will still be delicious.

FAQs

Got questions? I’ve got answers!

Can I use fresh ginger instead of dry ginger powder? Absolutely! Use about a ½ inch piece of grated fresh ginger.

What type of milk powder works best for Masala Chai? Full-fat milk powder generally gives the richest flavor, but you can use skim milk powder if you prefer.

How do I adjust the boiling time for stronger/weaker tea? Boil for less time for a weaker tea (around 1-2 minutes), and longer for a stronger tea (3-5 minutes).

Can this recipe be made with tea bags instead of loose leaf tea? Yes, you can! Use 2-3 tea bags instead of the loose leaf tea powder.

Why is the chai poured back and forth between vessels? This process, called “dhulai” (washing), helps to create a frothy texture and ensures the flavors are well combined.

What is the origin of Masala Chai? Masala chai has a rich history, originating in India as a traditional Ayurvedic drink. It evolved over time with the addition of spices and eventually became the beloved beverage we know today!