Spiced Indian Masala Chai Recipe – Ginger, Tulsi & Cardamom Blend

Last Updated on 2 months by Neha Deshmukh

Spiced Indian Masala Chai Recipe – Ginger, Tulsi & Cardamom 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 spices, and honestly, she wasn’t wrong! This recipe is my take on her classic, with a lovely boost of fresh tulsi (holy basil) that makes it extra special. You’ll love how warming and fragrant this chai is – perfect for a cozy morning or a relaxing afternoon.

Why You’ll Love This Recipe

This Masala Chai isn’t just delicious, it’s also wonderfully adaptable. It’s easy to customize the spice level and sweetness to your liking. Plus, the combination of ginger, tulsi, and cardamom is incredibly soothing and flavorful. It’s a little bit of magic in a mug! And it comes together in under 10 minutes – perfect for a quick pick-me-up.

Ingredients

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

• 2 inch Ginger
• 4 Cloves
• 4 Cardamom pods
• 8 Black Peppercorns
• 8 Tulsi (Holy Basil) Leaves
• 1 inch Cinnamon Stick
• 3 cups Milk (any kind!)
• 2 cups Water
• 2 tbsp Tea (Assam, Darjeeling, or blend)
• Sugar to taste

Ingredient Notes

Let’s talk about these ingredients – getting them right makes all the difference!

• Ginger: Regional variations in ginger exist, with some being more fibrous or pungent. Younger ginger is milder and sweeter, while mature ginger has a stronger, spicier kick. I prefer using a slightly younger ginger for a balanced flavor.
• Cloves: Quality and freshness are key with cloves. They lose their potency quickly, so try to buy whole cloves and store them in an airtight container. You’ll know they’re good if they smell strongly aromatic.
• Cardamom: Green vs. Black Cardamom? Green cardamom is more common and has a sweet, floral aroma. Black cardamom has a smoky, almost camphor-like flavor. I use green cardamom in this recipe, but feel free to experiment with a pinch of black cardamom for a unique twist!
• Tulsi Leaves: Holy Basil – Varieties & Flavor Profile. There are different types of tulsi – Rama, Krishna, and Vana. Rama tulsi has a sweet, slightly lemony flavor, while Krishna tulsi is more peppery. Vana tulsi is the most robust. I usually use Rama tulsi for its gentle flavor.
• Tea: Assam, Darjeeling, or a Blend? Assam tea gives a strong, malty flavor, Darjeeling is lighter and more floral, and a blend offers a balanced taste. I like using a strong Assam tea for a robust chai, but a blend works beautifully too.
• Milk: Full Fat vs. Low Fat – Impact on Flavor. Full-fat milk creates a richer, creamier chai. Low-fat milk will still work, but the flavor won’t be as decadent. You can also use plant-based milks like oat or almond milk for a vegan version (more on that later!).

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, let’s wake up those spices. Crush the ginger, cloves, cardamom, black pepper, tulsi leaves, and cinnamon stick using a mortar and pestle or a spice grinder. Don’t worry about getting it super fine – a little texture is nice.
2. Now, pour the water into a saucepan and bring it to a boil over medium-high heat.
3. Add the crushed spices to the boiling water and reduce the heat to medium. Let it simmer for a few minutes to release all those wonderful aromas.
4. Time for the tea! Add the tea leaves and sugar to the spiced water. Bring it to a boil for about a minute – you’ll see the color start to deepen.
5. Pour in the milk and stir everything together thoroughly.
6. Bring the mixture back to a rolling boil, but keep a close eye on it! Masala Chai can overflow easily, so stir frequently.
7. Once the chai achieves a rich, golden-brown color, turn off the heat.
8. Strain the chai into your favorite cups and serve hot. Enjoy!

Expert Tips

• Don’t overboil the tea, or it will become bitter.
• Adjust the amount of sugar to your liking.
• For a stronger spice flavor, simmer the spices in the water for a longer time.
• A pinch of saffron adds a beautiful color and aroma.

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 is my go-to for its creamy texture!
• Spice Level Adjustment: If you like a spicier chai, add a pinch of cayenne pepper or a few more black peppercorns. For a milder chai, reduce the amount of ginger and pepper.
• Festival Adaptations (Diwali, Holi): During Diwali, I sometimes add a pinch of nutmeg for extra warmth. For Holi, a splash of rose water adds a festive touch.
• Sugar Substitutions: Feel free to use honey, maple syrup, or your preferred sugar substitute instead of refined sugar.

Serving Suggestions

Masala Chai is wonderful on its own, but it’s even better with a little something on the side!

• Traditional Accompaniments (Biscuits, Samosas): A classic pairing is Masala Chai with biscuits (cookies) or a savory samosa.
• Pairing with Indian Sweets: It also goes beautifully with Indian sweets like gulab jamun or barfi.

Storage Instructions

While Masala Chai is best enjoyed fresh, you can store leftovers in the refrigerator for up to 24 hours. Reheat gently on the stovetop or in the microwave. The flavor may diminish slightly over time.

FAQs

Let’s answer some common questions:

• What is the best type of tea to use for Masala Chai? Assam tea is a popular choice for its strong flavor, but Darjeeling or a blend also work well.
• Can I make Masala Chai ahead of time? You can prepare the spiced water ahead of time and store it in the refrigerator. Just add the tea and milk when you’re ready to brew.
• How can I adjust the sweetness of my Masala Chai? Start with a small amount of sugar and add more to taste.
• What are the health benefits of Tulsi in Masala Chai? Tulsi is known for its medicinal properties and is believed to boost immunity and reduce stress.
• Can I use powdered spices instead of whole spices? While whole spices are preferred for their flavor and aroma, you can use powdered spices in a pinch. Use about half the amount of powdered spice as you would whole spice.