Authentic Masala Chai Recipe – Ginger Cardamom Tea

Last Updated on 2 months by Neha Deshmukh

Authentic Masala Chai Recipe – Ginger Cardamom Tea

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 dadi (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 now, I’m so excited to share my go-to recipe with you. This isn’t just a Masala Chai recipe, it’s the Masala Chai recipe that always hits the spot.

Why You’ll Love This Recipe

This Masala Chai is incredibly easy to make, needing just a handful of ingredients and about 10 minutes of your time. It’s wonderfully aromatic, perfectly spiced, and completely customizable to your taste. Plus, it’s a fantastic way to warm up on a chilly day or simply enjoy a moment of peace. Trust me, once you make it at home, you’ll ditch the store-bought versions forever!

Ingredients

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

• 1 cup (240ml) fresh milk
• 1 tablespoon crushed ginger (about 15g)
• 2 cardamom pods
• 2 teaspoons tea powder (about 8-10g)
• Sugar to taste (as needed)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Tea Powder: I prefer using a strong Assam tea powder for a robust flavor. But you can experiment! CTC tea is also a popular choice for Masala Chai, giving it a lovely color and body.
• Milk: Traditionally, full-fat milk is used for a richer, creamier chai. However, you can use any milk you prefer – whole milk, 2% milk, or even skim milk. In some regions of India, buffalo milk is considered the gold standard for chai!
• Cardamom: Freshly crushed cardamom is key. The aroma is so much more vibrant. Gently crack open the pods and remove the seeds, then lightly crush them. Don’t use pre-ground cardamom if you can avoid it – it loses its flavor quickly.

Step-By-Step Instructions

Alright, let’s get brewing!

1. In a pot, pour in the fresh milk. I like using a small saucepan for this.
2. Add the crushed ginger and cardamom pods to the milk.
3. Bring the milk to a boil over medium heat, stirring occasionally. Keep an eye on it so it doesn’t boil over!
4. Once boiling, add the tea powder. Reduce the heat to low and let it simmer gently for 5-6 minutes. This is where the magic happens! The longer you simmer, the stronger the chai will be.
5. Keep stirring occasionally to prevent the milk from sticking to the bottom of the pot. You’ll notice the color changing and a beautiful aroma filling your kitchen.
6. Strain the tea using a fine-mesh strainer into your favorite mug.
7. Add sugar to taste and stir until it dissolves. And that’s it! Your perfect cup of Masala Chai is ready.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overboil: Overboiling can make the chai taste bitter.
• Adjust simmering time: Simmering longer = stronger chai. Experiment to find your sweet spot!
• Fresh is best: Seriously, fresh ginger and cardamom make all the difference.
• Gentle Stirring: Stir gently to avoid making the chai bitter.

Variations

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

• Spice Level Adjustments: Add a pinch of black pepper, a small piece of cinnamon, or a clove for extra warmth. My friend, Priya, loves adding a tiny bit of nutmeg!
• Vegan Masala Chai: Easily make this vegan by using your favorite plant-based milk – almond, soy, oat, or coconut milk all work beautifully. Coconut milk will give it a particularly creamy texture.
• Strong vs. Mild Chai: For a stronger chai, use more tea powder or simmer for a longer time. For a milder chai, use less tea powder or simmer for a shorter time.
• Festival Adaptations: During Diwali, I sometimes add a pinch of saffron for a luxurious touch. For Holi, a tiny bit of rose water adds a lovely floral note.

Serving Suggestions

Masala Chai is wonderful on its own, but it’s also lovely with a side of biscotti or a simple biscuit. It’s the perfect accompaniment to a good book or a cozy conversation. My family loves it with pakoras (vegetable fritters) during monsoon season!

Storage Instructions

Masala Chai is best enjoyed fresh. However, if you have leftovers, you can store them in the refrigerator for up to 24 hours. Reheat gently on the stovetop or in the microwave. The flavor might diminish 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 or CTC tea powder are the most popular choices. They provide a strong base for the spices.
• Can I make Masala Chai ahead of time? You can brew a concentrated chai “tea bag” by simmering the spices and tea powder in water, then storing it in the fridge. When you’re ready to drink, just add hot milk and sugar.
• How do 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 best way to crush cardamom pods? Gently crack them open with the flat side of a knife or a mortar and pestle.
• Can I use powdered ginger instead of fresh ginger? While fresh ginger is preferred, you can use about ½ teaspoon of powdered ginger in a pinch. The flavor won’t be quite as vibrant, though.

Enjoy your homemade Masala Chai! I hope this recipe brings you as much joy as it brings me. Let me know in the comments how it turns out for you!