Authentic Masala Chai Recipe – Ginger, Cardamom & Spice Blend

Last Updated on 1 month by Neha Deshmukh

Authentic Masala Chai Recipe – Ginger, Cardamom & Spice Blend

Introduction

There’s just something about a warm mug of Masala Chai that feels like a hug from the inside, isn’t there? It’s more than just a drink; it’s a ritual, a comfort, and a taste of home. I remember learning to make this from my nani (grandmother) – she always said the secret was in the freshly ground spices. And honestly? She wasn’t wrong! This recipe is my attempt to share that warmth with you, and I hope it becomes a cherished part of your routine too.

Why You’ll Love This Recipe

This isn’t just any Masala Chai recipe. It’s a deeply flavorful, aromatic blend that’s surprisingly easy to make. We’re building the spice blend from scratch, which makes all the difference. Plus, I’ll share all my little tips and tricks to help you customize it to your perfect cup. Get ready for a truly authentic experience!

Ingredients

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

• 2 pieces dry ginger/sonth
• 5.5 pieces cloves/loung
• 4.5 pieces cardamoms/elaichi
• 2.5 pieces cinnamon/dalchini
• 5.5 pieces black pepper corns/kali mirch
• 2 cups water (approx. 480ml)
• 2 teaspoons masala tea powder (approx. 8g)
• 3 teaspoons tea powder/chai ki patti (approx. 12g)
• 1 cup milk (approx. 240ml)
• Sugar as needed

Ingredient Notes

Let’s talk about these spices! Using good quality ingredients really elevates the flavor.

Dry Ginger (Sonth) – Benefits and Regional Uses

Dry ginger, or sonth, is a powerhouse of flavor and health benefits. It adds a lovely warmth and subtle spice. In Ayurveda, it’s known for aiding digestion. You can find it at most Indian grocery stores. If you can’t find it, you can substitute with 1 teaspoon of ginger powder, but the flavor won’t be quite as complex.

Cloves (Loung) – Quality and Flavor Profile

Cloves are intensely aromatic! Look for plump, dark brown cloves – these have the most flavor. A little goes a long way, so don’t overdo it.

Cardamom (Elaichi) – Green vs. Black Cardamom

We’re using green cardamom (choti elaichi) in this recipe, which is the most common type for Masala Chai. It has a sweet, floral aroma. Black cardamom (badi elaichi) has a smoky flavor and is sometimes used in more robust chai blends, but green is perfect for this recipe.

Cinnamon (Dalchini) – Types and Aroma

Ceylon cinnamon (true cinnamon) is milder and more delicate than Cassia cinnamon. Either will work, but Ceylon cinnamon will give a more refined flavor. I love breaking the cinnamon sticks before grinding – it releases even more aroma!

Black Peppercorns (Kali Mirch) – Freshness and Heat

Don’t skip the black pepper! It adds a subtle heat that balances the sweetness and spices. Freshly cracked peppercorns are best, but pre-ground will do in a pinch.

Tea Powder (Chai Ki Patti) – Choosing the Right Blend

This is where personal preference comes in. Assam tea is a popular choice for its strong flavor and color. You can also use a blend of Assam and Darjeeling for a more nuanced taste. Experiment to find what you love!

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, we’ll make the masala powder. Grind the dry ginger into a fine powder.
2. Add the cloves, cardamoms, cinnamon, and black peppercorns. Grind again until you have a fragrant, slightly coarse powder.
3. Store this masala powder in an airtight container – it will stay fresh for weeks!
4. In a saucepan, combine the water and 2 teaspoons of your freshly made masala tea powder. Bring it to a boil.
5. Now, add 3 teaspoons of your chosen tea powder and simmer on low flame for 2-3 minutes. This is where the magic happens – the flavors start to meld together.
6. Pour in the milk and add sugar to taste. Simmer gently until the mixture froths up beautifully. Don’t let it boil over!
7. Finally, strain the chai into your favorite cups and serve hot. Biscuits or namak pare (savory crackers) are the perfect accompaniment.

Expert Tips

• Grinding is Key: Seriously, grinding your own spices makes a huge difference.
• Simmer, Don’t Boil: Boiling the milk can make the chai taste bitter.
• Adjust to Taste: Don’t be afraid to experiment with the amount of spices and sugar.

Variations

• Vegan Masala Chai: Simply substitute the milk with your favorite plant-based milk – oat milk and almond milk work particularly well.
• Spice Level Adjustments – Mild, Medium, Spicy: Reduce the black pepper for a milder chai. Add a pinch of cayenne pepper for a spicier kick!
• Festival Adaptations – Diwali, Holi, Winter Celebrations: During Diwali, I sometimes add a pinch of saffron for a luxurious touch. For Holi, a little rose water is lovely. In winter, a tiny bit of nutmeg adds extra warmth.
• Gluten-Free Masala Chai (Naturally Gluten-Free): Masala Chai is naturally gluten-free, so you can enjoy it without worry!

Serving Suggestions

Masala Chai is wonderful on its own, but it’s even better with something to nibble on. I love it with:

• Biscuits (digestives are a classic!)
• Namak Pare (savory crackers)
• Shankarpali (sweet diamond-shaped biscuits)
• A simple slice of cake

Storage Instructions

• Masala Powder: Store in an airtight container in a cool, dark place for up to a month.
• Leftover Chai: While best enjoyed fresh, you can store leftover chai in the refrigerator for up to 24 hours. Reheat gently on the stovetop.

FAQs

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

Full-fat milk creates the richest, creamiest chai. However, you can use any milk you prefer – low-fat, skim, or plant-based.

Can I make Masala Chai powder ahead of time? How long does it last?

Absolutely! Making the powder ahead saves time. It will stay fresh in an airtight container for up to a month.

How can I adjust the sweetness of my Masala Chai?

Start with a small amount of sugar and add more to taste. You can also use other sweeteners like honey or jaggery.

What is the difference between Masala Chai and regular Chai?

Regular chai is simply tea brewed with milk and sugar. Masala Chai includes a blend of aromatic spices, making it much more flavorful and complex.

Can I use pre-ground spices instead of grinding them myself?

You can, but the flavor won’t be as vibrant. Freshly ground spices really make a difference! If you must use pre-ground, make sure they are relatively fresh.