Authentic Masala Chai Recipe – Ginger, Cardamom & Saffron Tea

Last Updated on 4 months by Neha Deshmukh

Authentic Masala Chai Recipe – Ginger, Cardamom & Saffron Tea

Hey everyone! If there’s one drink that instantly transports me back to my childhood in India, it’s a steaming cup of Masala Chai. The aroma alone is enough to make my day brighter. I remember my grandmother carefully brewing it every evening, and I’m so excited to share her (and my perfected!) version with you. This isn’t just a tea recipe; it’s a little piece of home.

Why You’ll Love This Recipe

This Masala Chai recipe is special because it balances warming spices with the comforting flavors of milk and tea. It’s incredibly fragrant, subtly sweet, and perfectly spiced. Plus, it’s surprisingly easy to make! Whether you’re a seasoned chai drinker or trying it for the first time, you’re in for a treat. It’s the perfect pick-me-up on a chilly day, a cozy companion with a good book, or a delightful way to share a moment with loved ones.

Ingredients

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

• ¾ cup water (approx. 180ml)
• ½ cup milk (approx. 120ml)
• 1-2 tsp loose tea leaves (approx. 2-4g) – more on this later!
• ½ tsp sugar (or to taste) (approx. 2g)
• 1-2 cardamom pods
• 1-2 black peppercorns
• 3-4 fennel seeds
• 2-3 saffron strands
• 1-2 cloves
• ½ inch ginger, roughly chopped

Ingredient Notes

Let’s talk about these ingredients – a few little tips can make all the difference!

Saffron: Quality and Bloom
Saffron is a bit of a luxury, but it adds such a beautiful color and subtle floral note. Look for good quality saffron strands – they’ll be a deep reddish-orange. To get the most flavor, you can gently warm the saffron in a teaspoon of milk for about 10 minutes before adding it to the chai. This helps “bloom” the flavor.

Cardamom: Green vs. Black Cardamom
I prefer green cardamom for this recipe, as it has a brighter, more floral aroma. Black cardamom has a smokier flavor, which is delicious in some dishes, but a little overpowering for my chai.

Tea Leaves: Choosing the Right Blend (Assam, Darjeeling, etc.)
Assam tea is a classic choice for Masala Chai – it’s strong and malty, and holds up well to the spices. Darjeeling is lighter and more floral, which is lovely if you prefer a more delicate chai. You can even experiment with a blend!

Regional Variations in Spices
Every family has their own secret Masala Chai spice blend! Some people add cinnamon, nutmeg, or even a tiny pinch of star anise. Feel free to experiment and find what you love.

Milk Options: Full Fat vs. Low Fat & Plant-Based Alternatives
Traditionally, Masala Chai is made with full-fat milk for a richer, creamier texture. However, you can absolutely use low-fat milk or your favorite plant-based alternative like oat milk or almond milk. Oat milk is my go-to non-dairy option – it froths beautifully and has a lovely subtle sweetness.

Step-By-Step Instructions

Alright, let’s get brewing!

First, gently crush the cardamom pods to release their aroma. Lightly crack them – you don’t want to pulverize them. Add the water to a pan along with the crushed cardamom, peppercorns, fennel seeds, saffron strands, and cloves. Bring it to a boil and let it simmer for 2-3 minutes, until your kitchen smells absolutely incredible.

Next, pour in the milk and bring the mixture back to a boil. Reduce the heat and let it simmer for another 2 minutes. This allows the flavors to really meld together and the milk to slightly thicken.

Now, it’s tea time! Add the loose tea leaves and simmer for 2 more minutes. Keep a close eye on it – you don’t want it to boil over. Once the time is up, turn off the heat and strain the chai into your favorite mug.

Finally, stir in the sugar to taste. I usually start with ½ teaspoon and adjust from there. Serve hot and enjoy! It’s wonderful with a side of biscuits or your favorite snack.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Masala Chai:

Achieving the Perfect Spice Infusion
Don’t rush the spice simmering step! This is where all the magic happens. The longer the spices infuse, the more flavorful your chai will be.

Preventing Milk from Boiling Over
Keep a close eye on the pan, especially when the milk is simmering. If you see it starting to bubble up, immediately reduce the heat.

Adjusting Sweetness Levels
Everyone has a different sweet tooth! Start with a small amount of sugar and add more to your liking. Jaggery or honey are also delicious alternatives (more on that later!).

Brewing Time for Stronger Chai
If you like a stronger chai, simply simmer the tea leaves for a bit longer – up to 3-4 minutes. But be careful not to overbrew, as it can become bitter.

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, almond milk, and soy milk all work beautifully.

Masala Chai with Different Sweeteners (Jaggery, Honey)
Jaggery adds a lovely caramel-like flavor, while honey provides a floral sweetness. Use about 1-2 teaspoons of either sweetener, adjusting to your taste.

Spice Level Adjustments (More/Less Ginger, Peppercorns)
Love a spicy kick? Add a bit more ginger or peppercorns. Prefer a milder chai? Reduce the amount of these spices.

Festival Adaptations (Diwali, Holi)
During Diwali, I sometimes add a pinch of nutmeg for extra warmth. For Holi, I might use rose petals for a floral twist!

Iced Masala Chai
Let the brewed chai cool completely, then pour it over ice. It’s incredibly refreshing on a hot day!

Serving Suggestions

Masala Chai is best enjoyed hot, straight from the mug. It pairs perfectly with:

• Biscuits (cookies)
• Samosas
• Pakoras
• A good book
• Cozy conversations with friends and family

Storage Instructions

Masala Chai is best enjoyed fresh, but you can store any leftovers in the refrigerator for up to 24 hours. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is the best type of tea to use for Masala Chai?
Assam tea is a classic choice, but Darjeeling or a blend of both work wonderfully too!

Can I make Masala Chai ahead of time?
You can brew the spice mixture ahead of time and store it in the refrigerator for a few days. Then, just add the milk, tea leaves, and sugar when you’re ready to make chai.

How do I adjust the spice levels to my preference?
Feel free to experiment! Add more or less of any spice to create your perfect blend.

What is the purpose of crushing the cardamom pods?
Crushing the cardamom pods releases their aroma and flavor, ensuring a more flavorful chai.

Can I use tea bags instead of loose leaf tea?
While loose leaf tea is preferred for the best flavor, you can use tea bags in a pinch. Just use 2-3 tea bags per cup.

What are the health benefits of Masala Chai?
Masala Chai is packed with antioxidants and has anti-inflammatory properties. Ginger can aid digestion, while cardamom is known to boost immunity.