Authentic Indian Masala Chai Recipe – Perfect Tea with Milk & Sugar

Last Updated on 6 months ago by Neha Deshmukh

Authentic Indian Masala Chai Recipe – Perfect Tea With Milk & Sugar

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 evening, the aroma filling the whole house. It’s more than just a drink; it’s a hug in a mug! And today, I’m so excited to share my go-to recipe with you. It’s simple, quick, and guaranteed to transport you straight to India with every sip.

Why You’ll Love This Recipe

This masala chai recipe is all about simplicity and flavour. It’s perfect for a cozy morning, an afternoon pick-me-up, or a relaxing evening. It’s incredibly easy to make, even if you’re new to Indian cooking. Plus, it’s totally customizable – you can adjust the sweetness and spice levels to your liking. Honestly, once you try making it at home, you’ll never go back to store-bought chai!

Ingredients

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

• 1 cup milk (about 240ml)
• 1 tablespoon tea powder
• 1 teaspoon sugar (or to taste)

Ingredient Notes

Let’s talk ingredients! There’s a whole world of options here, and choosing the right ones can really elevate your chai.

• Tea Powder: In India, we use a lot of different types of tea. Assam tea gives a strong, malty flavour – perfect if you like a robust chai. Darjeeling is lighter and more floral. CTC (Crush, Tear, Curl) tea is what you’ll often find in everyday chai, and it creates a lovely, strong brew. Experiment to find your favourite!
• Milk: This is where regional preferences really shine. Many people prefer full-fat milk for a richer, creamier chai. Toned milk is a lighter option, and in some parts of India, people even use buffalo milk for an extra-luxurious taste.
• Sugar: White sugar is traditional, but feel free to get creative! Jaggery (gur) adds a lovely caramel flavour and is a healthier alternative. You can also use honey or other sweeteners.

Step-By-Step Instructions

Alright, let’s get brewing!

1. Pour the milk into a thick-bottomed saucepan. This is super important – a thick bottom prevents the milk from scorching. Place it over medium heat.
2. Once the milk starts bubbling around the edges (but before it boils over!), reduce the heat to medium-low. Add the tea powder.
3. Now, the simmering begins! Let it simmer gently for 3-5 minutes, stirring occasionally. This is where the magic happens, and the tea flavour really infuses into the milk. Adjust the simmering time depending on how strong you like your chai.
4. Turn off the heat. Add the sugar and give it a good stir.
5. Here’s a little trick my grandmother taught me: pour the chai back and forth between two mugs 2-3 times. This helps to blend the flavours beautifully and creates a lovely frothy texture.
6. Pour into your favourite mug or glass and enjoy immediately!

Expert Tips

A few little things that can make a big difference:

• Don’t scorch the milk! Seriously, keep a close eye on it. Scorched milk ruins everything.
• The simmer is key. A gentle simmer extracts the flavour from the tea without making it bitter.
• The ‘blending’ step. Don’t skip pouring between mugs! It really does make a difference in the texture and flavour.

Variations

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

• Vegan Masala Chai: Simply substitute the milk with your favourite plant-based milk – almond, soy, or oat milk all work well. I personally love it with oat milk!
• Spice Level Adjustments: Add a small piece of grated ginger, a couple of crushed cardamom pods, or a clove or two while simmering for a more aromatic chai. My friend, Priya, always adds a pinch of black pepper – it’s surprisingly good!
• Festival Adaptations: During Diwali, we often add a pinch of saffron to the chai for a special touch. For Holi, a little rose water is lovely.
• Sugar-Free Masala Chai: Use stevia, erythritol, or your preferred sugar substitute to enjoy a guilt-free cup.

Serving Suggestions

Masala chai is delicious on its own, but it’s even better with a little something on the side.

• Pair it with some buttery biscuits.
• Enjoy it with a savoury snack like samosas or pakoras.
• Or, indulge in a traditional Indian sweet like gulab jamun or jalebi.

Storage Instructions

Can you save leftover chai? Yes, you can! But honestly, it’s best enjoyed fresh. If you do have leftovers, you can refrigerate them for up to 24 hours. The flavour will change slightly, and it might need a quick reheat, but it’s still perfectly drinkable.

FAQs

Let’s answer some common questions:

What is the best type of milk to use for Masala Chai?

It really depends on your preference! Full-fat milk creates a richer chai, while toned milk is lighter. Feel free to experiment!

How do I know when the chai has simmered for the right amount of time?

Taste it! Start with 3 minutes and then taste. If it’s not strong enough, continue simmering for another minute or two.

Can I make Masala Chai ahead of time?

It’s best enjoyed fresh, but you can make a concentrated chai base and add hot milk when you’re ready to drink it.

What is the difference between Masala Chai and regular tea?

Masala chai includes spices (masala) like cardamom, ginger, and cloves, while regular tea is just tea leaves brewed in water or milk.

How can I adjust the sweetness of my Masala Chai?

Start with a teaspoon of sugar and then add more to taste. Remember, you can always add more, but you can’t take it away!