Spiced Indian Masala Chai Recipe – Cardamom, Ginger & Cinnamon

Last Updated on 2 months by Neha Deshmukh

Spiced Indian Masala Chai Recipe – Cardamom, Ginger & Cinnamon

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 spices, and honestly, she wasn’t wrong! Today, I’m sharing her recipe with you, so you can experience the magic of a perfectly brewed cup of Masala Chai.

Why You’ll Love This Recipe

This Masala Chai recipe is incredibly easy to make, even if you’ve never ventured into Indian cooking before. It’s packed with warming spices that not only taste amazing but also offer a little boost to your wellbeing. Plus, it’s totally customizable – you can adjust the spices to your liking and make it as strong or as mild as you prefer. It’s the perfect pick-me-up any time of day!

Ingredients

Here’s what you’ll need to create this aromatic delight:

• 1 1/4 cup full fat milk (about 300ml)
• 3/4 cup water (about 180ml)
• 1/2 tsp cardamom powder (about 2.5g)
• 1/2 tsp dry ginger powder or 1 inch ginger (peeled and sliced) (about 2.5g)
• 1/4 tsp cinnamon powder (about 1.25g)
• 1/4 tsp black pepper powder (about 1.25g)
• 1/8 tsp fennel powder (about 0.6g)
• 2 cloves
• 2 tsp black tea powder (about 6g) – Assam or a strong CTC blend works best
• 2 tsp sugar (or to taste) (about 8g)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate your Masala Chai:

• Full-Fat Milk: Seriously, don’t skimp here. The richness of full-fat milk (or even better, buffalo milk if you can find it!) creates a beautifully creamy texture. It really makes a difference.
• Ginger Power: You can use dry ginger powder for convenience, but fresh ginger adds a lovely zing. If using fresh, lightly bruise it with the flat of your knife to release more flavour.
• Spice Blend: The beauty of Masala Chai is that you can play with the spices! These measurements are a great starting point, but feel free to adjust to your preference. Some people love a stronger cardamom flavour, while others prefer a bit more pepper.
• Tea Choice: A strong black tea is key. Assam is a classic choice, but a robust CTC (Crush, Tear, Curl) blend will also give you that lovely colour and flavour.

Step-By-Step Instructions

Alright, let’s get brewing!

1. Pour the milk and water into a pot and place it on the stove over medium heat.
2. Add all your spices – cardamom, ginger, cinnamon, black pepper, fennel, and cloves – to the milk and water mixture.
3. Bring the mixture to a gentle simmer, letting the spices infuse for a few minutes. You’ll start to smell that amazing aroma!
4. Once it begins to boil, stir in the black tea powder. Let it come to a rolling boil for a minute or two.
5. Reduce the heat to the lowest setting and let it brew for another 3-5 minutes, or until the tea reaches your desired strength and colour. The longer it brews, the stronger it will be.
6. Turn off the heat and stir in the sugar. Mix well until dissolved.
7. Strain the tea into your favourite cups and enjoy!

Expert Tips

• Don’t Boil Vigorously: A gentle simmer is key. Boiling too hard can make the tea bitter.
• Strain Thoroughly: Nobody wants spice bits in their tea! A fine-mesh strainer works best.
• Adjust Sweetness: Start with 2 teaspoons of sugar and add more to taste.

Variations

• Vegan Masala Chai: Swap the dairy milk for your favourite plant-based alternative! Oat milk and almond milk work particularly well, but coconut milk will give it a really unique flavour.
• Spice Level: If you like a bit of a kick, add a pinch more black pepper or ginger. My friend, Priya, loves to add a tiny sliver of green chilli for an extra zing!
• Festival Adaptations: During Diwali, we often add a tiny pinch of saffron to the chai for a touch of luxury and colour. It’s a beautiful way to celebrate.
• Strength: Want a stronger brew? Add an extra 1/2 teaspoon of black tea powder.

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 chat with friends.

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

• What is the difference between Masala Chai and regular Chai? Regular chai simply means “tea” in Hindi. Masala Chai specifically refers to tea brewed with spices – masala means spices!
• Can I use tea bags instead of tea powder? While you can, the flavour won’t be as strong or authentic. Tea powder releases more flavour and creates a richer brew.
• How can I make Masala Chai stronger? Use more tea powder, and brew it for a longer time.
• What is the best type of milk to use for Masala Chai? Full-fat milk is traditional and creates the creamiest texture, but feel free to experiment with plant-based milks.
• Can I make a large batch of Masala Chai concentrate? Absolutely! You can make a concentrated version by using less water and storing it in the fridge. Then, simply dilute with hot milk when you’re ready to enjoy a cup.