Authentic Indian Masala Chai Recipe – Ginger, Spice & CTC Tea

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Masala Chai Recipe – Ginger, Spice & CTC 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. I first learned to make this when I was little, carefully watching her grind the spices and patiently simmering the tea. It’s a ritual, a hug in a mug, and I’m so excited to share my version with you!

Why You’ll Love This Recipe

This isn’t just a Masala Chai recipe, it’s the Masala Chai recipe you’ll reach for again and again. It’s incredibly flavorful, perfectly balanced, and surprisingly easy to make. Plus, it’s totally customizable – you can adjust the spices and sweetness to your exact liking. Trust me, once you make it from scratch, you’ll never go back to tea bags!

Ingredients

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

• 2-3 whole cloves
• ?? inch cinnamon stick (about 2-3 inches)
• 4 whole green cardamom pods
• 2 whole black peppercorns
• ?? tsp grated ginger (about 1 teaspoon)
• 2.5-3 tsp CTC black tea
• 3-4 tsp sugar (or to taste)
• 1 cup milk
• 1.5 cups water

Ingredient Notes

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

CTC Black Tea: Understanding the Difference

CTC stands for “Crush, Tear, Curl.” It’s a method of processing black tea that results in small, granular particles. This gives Masala Chai its rich color and robust flavor. You can find it at most Indian grocery stores or online. If you can’t find CTC, Assam tea is a good substitute, but the flavor will be slightly different.

Spice Blend: Regional Variations & Freshness

The beauty of Masala Chai is that everyone makes it a little differently! Some families add nutmeg, star anise, or even a pinch of saffron. Feel free to experiment! But, and this is important, use fresh whole spices whenever possible. They have so much more flavor than pre-ground.

Milk Choice: Full Fat vs. Low Fat & Plant-Based Options

Traditionally, full-fat milk is used for a richer, creamier chai. But you can absolutely use low-fat milk or any plant-based milk you prefer – oat milk and almond milk work particularly well. Just be aware that plant-based milks might not froth up quite as nicely.

The Importance of Fresh Ginger

Seriously, don’t skip the fresh ginger! It adds a lovely warmth and zing to the chai. I always peel a small piece and grate it right before I start.

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, gently crush the cloves, cinnamon stick, cardamom pods, and peppercorns using a mortar and pestle or a spice grinder. You don’t want a fine powder, just enough to release their aromas.
2. In a saucepan, bring the water to a boil. Add the crushed spices and grated ginger. Let it simmer for 2-3 minutes – this is where the magic happens, and your kitchen will start to smell incredible!
3. Now, add the CTC black tea and sugar. Bring the mixture to a gentle boil again, then simmer for another 3-4 minutes. You’ll notice the color deepening and a lovely aroma filling the air.
4. Pour in the milk and bring it back to a gentle boil. Simmer for 3-4 minutes, stirring occasionally, until the chai is aromatic and slightly frothy.
5. Finally, strain the chai into your favorite mugs and serve hot! It’s perfect with a side of samosas, biscuits, or just enjoyed on its own.

Expert Tips

• Don’t overboil the chai after adding the milk, or it might scald.
• Adjust the amount of sugar to your liking. I like mine a little sweet, but you can definitely reduce it or use a sugar substitute.
• For a stronger chai, add a little more tea.
• If you want a creamier chai, add a splash of cream or a dollop of yogurt.

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! Oat milk is my go-to for a creamy texture.

Spice Level Adjustment: Mild, Medium, & Spicy

• Mild: Reduce the amount of peppercorns to 1.
• Medium: Stick to the recipe as written.
• Spicy: Add a pinch of cayenne pepper or a few extra peppercorns.

Festival Adaptations: Chai for Diwali & Holi

During Diwali, I love adding a pinch of saffron to my chai for a festive touch. For Holi, a little rose water adds a beautiful floral aroma.

Sugar Substitutions: Healthy Alternatives

Try using honey, maple syrup, or jaggery instead of refined sugar.

Serving Suggestions

Masala Chai is amazing on its own, but it’s even better with a little something on the side. Here are a few of my favorites:

• Samosas
• Biscuits (Marie biscuits are a classic!)
• Pakoras
• Indian sweets like Gulab Jamun or Jalebi

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 is the difference between Masala Chai and regular Chai?

“Chai” simply means “tea” in Hindi. Masala Chai, which translates to “spiced tea,” is black tea brewed with a blend of aromatic spices and milk. Regular chai is usually just black tea, sometimes with milk and sugar.

Can I make Masala Chai ahead of time?

You can prepare the spice blend ahead of time and store it in an airtight container. You can also brew the tea concentrate (water, spices, and tea) and store it in the fridge for a day or two. Just add milk and sugar when you’re ready to serve.

What type of milk is traditionally used in Masala Chai?

Full-fat milk is traditionally used for a richer, creamier chai.

How can I adjust the sweetness of my Masala Chai?

Start with 3-4 teaspoons of sugar and adjust to your liking. You can also use other sweeteners like honey or maple syrup.

What is CTC tea and why is it used in Masala Chai?

CTC (Crush, Tear, Curl) tea is a method of processing black tea that results in small, granular particles. It gives Masala Chai its rich color and robust flavor.