Masala Chai Recipe – Authentic Indian Spiced Tea with Vanilla

Last Updated on 2 months by Neha Deshmukh

Masala Chai Recipe – Authentic Indian Spiced Tea with Vanilla

Hey everyone! If there’s one drink that instantly transports me back to my childhood in India, it’s a steaming mug of Masala Chai. The aroma alone is enough to make everything feel cozy and right. I remember my grandmother patiently brewing it on the stove every evening, and now I’m so excited to share my version with you. This recipe includes a touch of vanilla, which adds a lovely warmth – it’s a little twist on the classic, but trust me, you’ll love it!

Why You’ll Love This Recipe

This Masala Chai isn’t just a drink; it’s an experience. It’s warming, comforting, and packed with flavour. Plus, it’s surprisingly easy to make at home! Forget those fancy coffee shop versions – this recipe lets you control the spice level and sweetness, making it exactly how you like it. It’s perfect for a chilly morning, an afternoon pick-me-up, or a relaxing evening treat.

Ingredients

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

• 4 tbsp sugar (approximately 48g)
• 1.25 cup water (300ml)
• 2 tsp tea powder (approximately 6g)
• 0.75 cup milk (180ml) – I prefer whole milk for richness, but any kind works!
• 1 dash vanilla extract (approximately 5ml)

Ingredient Notes

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

• Tea Powder: This is where things get interesting. I usually use a strong Assam tea for a robust flavour, but you can experiment! Darjeeling offers a more floral note, or you can use a blend. My friend, Priya, swears by a mix of Assam and Ceylon.
• Sugar: Sugar preferences vary so much across India. Some people like it really sweet, others prefer just a hint. Feel free to adjust the amount to your liking. Jaggery (gur) is a traditional alternative for a more complex sweetness.
• Milk: Whole milk creates a creamier chai, but feel free to use whatever you have on hand – oat, almond, or soy milk all work beautifully (see variations below!).
• Water: Using filtered water always makes a difference in the final taste.

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, in a saucepan, add the sugar and 1 tablespoon of water. Place it over low heat and let the sugar caramelize. Don’t stir too much, just let it melt and turn a beautiful amber colour. This takes patience, but it’s worth it!
2. Carefully add the remaining water and bring the mixture to a boil. Once boiling, stir in the tea powder and let it simmer for 2-3 minutes. This is where the chai starts to get its colour and flavour.
3. Now, pour in the milk and let the mixture brew until it’s aromatic and slightly frothy. Don’t let it boil over! This usually takes another 2-3 minutes.
4. Finally, remove the saucepan from the heat and add a dash of vanilla extract. Give it a good stir, then strain the tea into your favourite mugs.

Expert Tips

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

• Don’t overboil the milk: This can make the chai taste bitter.
• Simmer, don’t boil: A gentle simmer extracts the flavour from the tea without making it harsh.
• Strain for smoothness: Straining removes the tea leaves and creates a lovely, smooth texture.
• Adjust to taste: This recipe is a starting point. Feel free to adjust the sugar, tea, and milk to create your perfect cup.

Variations

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

• Vegan Option: Simply substitute the dairy milk with your favourite plant-based milk. Oat milk is particularly creamy and delicious!
• Spice Level: If you like a stronger chai, add a little more tea powder – maybe 2.5 tsp instead of 2. My brother loves his chai really strong.
• Festival Adaptations: During Diwali, we often add a pinch of cardamom and cloves to the chai for an extra festive flavour. It’s a lovely tradition!

Serving Suggestions

Masala Chai is wonderful on its own, but it’s even better with a little something on the side. I love it with a couple of buttery biscuits or some homemade cookies. It’s also fantastic with a slice of spiced cake.

Storage Instructions

Masala Chai is best enjoyed fresh, but you can store any leftovers in the refrigerator for up to 24 hours. Just reheat gently on the stovetop or in the microwave. It might lose a little of its flavour, but it will still be comforting!

FAQs

Let’s answer some common questions:

• Is Masala Chai good for digestion? Yes! The spices in Masala Chai, like ginger (which we didn’t include in this recipe, but you can add!), are known to aid digestion.
• What is the best type of tea to use for Masala Chai? Assam is a popular choice for its strong flavour, but Darjeeling or a blend also work well.
• Can I make Masala Chai ahead of time? You can brew the tea concentrate ahead of time and store it in the refrigerator. Just add milk and heat it up when you’re ready to drink.
• How can I adjust the sweetness of my Masala Chai? Simply add more or less sugar to suit your taste.
• What is the origin of Masala Chai? Masala Chai has a rich history rooted in ancient India. It evolved from a traditional Ayurvedic drink to the beloved beverage we know today!

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