Authentic Masala Chai Recipe – Ginger, Cardamom & Cloves Tea

Last Updated on 2 months by Neha Deshmukh

Authentic Masala Chai Recipe – Ginger, Cardamom & Cloves 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. This isn’t just a tea; it’s a hug in a mug! I’m so excited to share my go-to recipe with you – it’s simple, authentic, and utterly delicious.

Why You’ll Love This Recipe

This Masala Chai recipe is special because it focuses on fresh, whole spices. Trust me, it makes all the difference. It’s also incredibly adaptable – you can tweak the spice levels to your liking. Plus, it comes together in under 10 minutes, making it perfect for a quick morning boost or a cozy afternoon treat. It’s a little bit of India in every sip!

Ingredients

Here’s what you’ll need to make a perfect cup of Masala Chai:

• ½ cup Fresh Milk (about 120ml)
• ½ cup Water (about 120ml)
• 1.5-2 tsp Tea Powder (around 3-4 grams)
• 1 inch piece Ginger
• 2 Cardamom pods
• 2 Cloves
• 1.5 tsp Sugar (about 6 grams)

Ingredient Notes

Let’s talk ingredients! This is where the magic really happens.

• Fresh Spices are Key: Seriously, don’t skimp on this. Pre-ground spices just don’t have the same vibrant flavour. I always keep whole spices on hand and crush them fresh for each batch.
• Tea Powder Choices: You have options! CTC (Crush, Tear, Curl) tea is what you’ll often find in Indian homes – it gives a strong, robust flavour and beautiful colour. Assam tea is another great choice for a bold brew. If you prefer something a little lighter, Darjeeling tea works beautifully too.
• Milk Matters: Traditionally, full-fat milk is used for a richer chai. But feel free to use whatever milk you prefer – whole milk, skim milk, or even plant-based alternatives (more on that later!). My aunt always used buffalo milk when we visited her farm, and it was heavenly.

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, grab your mortar and pestle (or a spice grinder if you prefer). Crush the ginger, cardamom, and cloves together until you have a fragrant, slightly coarse mixture. This releases all those amazing oils.
2. In a small saucepan, combine the milk, water, tea powder, sugar, and your freshly crushed spices.
3. Place the saucepan over low heat. Bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar and prevent the milk from sticking.
4. Once boiling, reduce the heat and let it simmer for about 5 minutes. You’ll notice the colour deepening and the aroma filling your kitchen – that’s how you know it’s working!
5. Remove the saucepan from the heat. Strain the chai into your favourite mug using a fine-mesh strainer. This gets rid of the spice bits and tea leaves.

Expert Tips

A few little things that take this chai from good to amazing:

• Don’t Overboil: Overboiling can make the chai bitter. Keep it at a gentle simmer.
• Adjust to Taste: Feel free to add more or less sugar, ginger, or cardamom to suit your preferences.
• The First Sip: The first sip is the best! Take a moment to savour the warmth and flavour.

Variations

Want to get creative with your chai? Here are a few ideas:

• Vegan Masala Chai: Swap the dairy milk for your favourite plant-based milk – oat milk and almond milk work particularly well.
• Spice Level Adjustments: If you like a spicier chai, add a pinch of black pepper or a tiny piece of chili.
• Stronger/Weaker Chai: Adjust the amount of tea powder. More tea powder = stronger chai, less = weaker chai.
• Festival Adaptations: During Diwali, my mom adds a pinch of saffron for a luxurious touch. For Holi, she sometimes adds a dash of rose water!

Serving Suggestions

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

• Biscuits or Cookies: A classic pairing!
• Savory Snacks: Samosas, pakoras, or even a simple slice of toast.
• Just Enjoy! Honestly, sometimes all you need is a quiet moment and a warm mug of chai.

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 flavour might mellow slightly, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is Masala Chai good for digestion? Absolutely! Ginger is known for its digestive properties, and the spices in chai can help soothe the stomach.
• What is the best type of tea to use for Masala Chai? CTC or Assam tea are traditional choices, but Darjeeling also works well. It really comes down to personal preference.
• Can I make Masala Chai ahead of time? You can make the spice blend ahead of time and store it in an airtight container. But I recommend brewing the chai fresh for the best flavour.
• How can I adjust the sweetness of my Masala Chai? Simply add more or less sugar to taste. You can also use alternative sweeteners like honey or maple syrup.
• What is the origin of Masala Chai? Masala Chai has a rich history rooted in ancient India. It evolved from a traditional Ayurvedic drink and became a beloved beverage across the country and beyond!