Authentic Indian Masala Chai Recipe – Condensed Milk Froth

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Masala Chai Recipe – Condensed Milk Froth

Okay, let’s be real. Is there anything more comforting than a warm mug of chai? I remember my grandmother always making it this way – a little stronger, a little frothier, and always with that perfect sweetness. This isn’t just a recipe; it’s a little piece of home. Today, I’m sharing my go-to method for a truly authentic Indian Masala Chai, made extra special with a beautiful condensed milk froth. It’s simpler than you think!

Why You’ll Love This Recipe

This chai recipe is all about that delightful froth and rich flavour. It’s quick, easy, and doesn’t require a ton of ingredients. Plus, using condensed milk gives it a unique, creamy texture you won’t find in your average cup of tea. Seriously, once you try it this way, you might just be spoiled forever! It’s perfect for a cozy morning, an afternoon pick-me-up, or a sweet treat after dinner.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup water (240ml)
• 1 tbsp tea powder/dust
• 2 tbsp condensed milk

Ingredient Notes

Let’s talk tea! The type of tea powder you use makes a big difference. I prefer a strong CTC (Crush, Tear, Curl) tea for this recipe – it gives you that lovely dark colour and robust flavour. Assam tea also works wonderfully. You can even experiment with a bit of Darjeeling if you like a more floral note.

Now, about the condensed milk. It’s not just about sweetness; it’s the key to that gorgeous froth! The milk solids in condensed milk create a stable foam when whisked vigorously. It’s a little trick my dadi (grandmother) taught me, and it’s a game changer.

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, pour the water into a saucepan and bring it to a boil. Once boiling, add the tea powder/dust.
2. Now, simmer the tea for a few minutes – around 3-5 minutes – until it becomes a nice, strong brew. You’ll know it’s ready when the colour is a deep amber. Turn off the heat.
3. Time for the fun part! Add the condensed milk to the hot tea. Now, grab a whisk (or even a fork will do in a pinch!) and whisk vigorously until you see a beautiful, frothy layer forming on top. Don’t be shy – really go for it!
4. Finally, and this is important, pour the tea from a height into your mug. This helps preserve all that lovely froth we just created. Serve immediately and enjoy!

Expert Tips

• Don’t overboil the tea, or it can become bitter.
• Whisking is key! The more you whisk, the more froth you’ll get.
• Pouring from a height really does make a difference in maintaining the froth.
• For an extra touch, warm your mug beforehand. It helps keep the chai hotter for longer.

Variations

Chai is all about making it your own! Here are a few ways to tweak this recipe:

• Spice Level: If you like a spicier chai, add a pinch of cardamom powder, ginger, or even a tiny bit of clove while simmering the tea.
• Regional Adaptations: In some parts of India, people add a pinch of black pepper to their chai. My friend’s family in Kerala swears by it!
• Sweetness Level: Adjust the amount of condensed milk to your liking. Start with 2 tablespoons and add more if you prefer a sweeter chai. My husband likes his a little less sweet, so I usually make his with just 1.5 tablespoons.

Serving Suggestions

This chai is wonderful on its own, but it also pairs beautifully with a few snacks. Think biscotti, khakhra, or even a simple plate of samosas. It’s also lovely with a side of dates or figs.

Storage Instructions

Honestly, this chai is best enjoyed immediately. The froth will disappear as it cools. However, if you absolutely need to store it, you can keep it in an airtight container in the refrigerator for up to 24 hours. Just be aware that you’ll need to reheat it and it won’t have the same frothy texture.

FAQs

Let’s answer some common questions!

• Is this recipe different from regular Masala Chai? Yes, a little! Traditional Masala Chai often uses milk and a blend of spices. This recipe focuses on the condensed milk froth for a unique texture and sweetness.
• Can I use milk instead of condensed milk? You can, but you won’t get the same froth. If using milk, heat it gently and whisk vigorously, but it won’t be quite as stable.
• How do I get a thicker froth? Whisk, whisk, whisk! And make sure your tea is hot when you add the condensed milk.
• What type of tea powder is best for this recipe? CTC or Assam tea are my top recommendations for a strong, flavourful chai.
• Can I make this chai ahead of time? It’s best enjoyed fresh, but you can brew the tea concentrate ahead of time and add the condensed milk and froth just before serving.