Authentic Masala Chai Recipe – Cinnamon, Cardamom & Ginger Tea

Last Updated on 2 months by Neha Deshmukh

Authentic Masala Chai Recipe – Cinnamon, 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. I first learned to make this when I was little, carefully crushing spices with her in a mortar and pestle. It’s a ritual, a hug in a mug, and honestly, the perfect pick-me-up any time of day. Today, I’m sharing my go-to recipe for authentic Masala Chai – the kind that’ll warm you from the inside out.

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 simple, uses easily accessible ingredients, and delivers that perfect balance of spice and sweetness. Plus, I’ll share all my little tips and tricks to help you customize it to your exact liking. It’s seriously the best!

Ingredients

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

• 1 inch cinnamon stick
• 2-3 green cardamoms
• 2 cloves
• 1 inch ginger
• 2 cups water (approximately 480ml)
• 2 teaspoons Assam tea powder (approximately 8g)
• 4 teaspoons sugar (approximately 20g – adjust to taste!)
• 0.25 cup milk (approximately 60ml) – see notes below for variations!

Ingredient Notes

Let’s talk ingredients, because quality makes a difference!

• Assam Tea Powder: This is my absolute favorite for Masala Chai. It’s strong, malty, and holds up beautifully to the spices. You can find it easily online or in Indian grocery stores. If you can’t find Assam, a strong black tea will work in a pinch.
• Whole Spices: Trust me on this one – whole spices are key. Crushing them yourself releases so much more flavor than using pre-ground. A mortar and pestle is traditional, but a spice grinder works too!
• Cinnamon, Cardamom, Cloves, Ginger: These are the classic warming spices. Don’t be shy with them!
• Milk Variations: This is where you can really make it your own. I grew up using dairy milk, but feel free to experiment! Almond milk and cashew milk are fantastic vegan options. Just remember to simmer gently with plant-based milks – they can sometimes separate if boiled vigorously. Oat milk is also a great choice, offering a lovely creamy texture.

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, gently crush the cinnamon stick, cardamom pods, cloves, and ginger using a mortar and pestle. You want to bruise them, releasing their aromas, not pulverize them into a powder.
2. Pour the water into a saucepan and add the crushed spices. Bring to a boil, then reduce the heat and simmer for 2-3 minutes. This lets the spices really infuse the water.
3. Now, add the sugar and Assam tea powder. Bring back to a gentle boil and let it bubble away for about a minute. Adjust the boiling time depending on how strong you like your chai – longer for stronger, shorter for milder.
4. Pour in the milk and simmer for another 2-3 minutes. Keep a close eye on it! You want it to be hot, but avoid letting it boil over, especially if you’re using almond or cashew milk.
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

• Spice it Right: Don’t be afraid to adjust the spices to your liking. More ginger for a zing, more cloves for warmth.
• Simmer, Don’t Boil: Boiling the milk too vigorously can make the chai taste bitter. Gentle simmering is the way to go.
• Strain Carefully: A fine-mesh strainer will ensure a smooth, grit-free cup of chai.

Variations

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

• Vegan Masala Chai: Simply substitute dairy milk with your favorite plant-based milk! Almond and cashew milk are particularly delicious.
• Spice Level: My friend, Priya, loves a really spicy chai, so she adds a tiny pinch of black pepper along with the ginger and cloves. Feel free to experiment!
• Diwali/Holi Special: During festivals, my family adds a pinch of saffron to the chai for a beautiful color and subtle floral aroma.
• Strength: My dad always makes his chai super strong, using almost 3 teaspoons of tea powder. Adjust the amount of tea powder to find your perfect strength.

Serving Suggestions

Masala Chai is wonderful on its own, but even better with…

• Samosas
• Pakoras
• Biscuits (cookies)
• A good book and a cozy blanket!

Storage Instructions

While Masala Chai is best enjoyed fresh, you can store leftovers in the refrigerator for up to 24 hours. 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 tea is the traditional choice, but a strong black tea will also work.
• Can I use pre-ground spices? You can, but the flavor won’t be as vibrant. Whole spices are highly recommended!
• How do I adjust the sweetness of Masala Chai? Start with 4 teaspoons of sugar and adjust to your taste. You can also use honey or other sweeteners.
• What’s the best way to froth the milk for Masala Chai? You can use a milk frother, whisk vigorously, or even shake the milk in a jar before adding it to the chai.
• Can I make Masala Chai ahead of time? You can brew the spiced tea concentrate ahead of time and store it in the refrigerator. Just add milk and heat through when you’re ready to enjoy.