Spiced Indian Tea Recipe – Ginger, Cardamom & Cinnamon Masala Chai

Last Updated on 4 months by Neha Deshmukh

Spiced Indian Tea Recipe – Ginger, Cardamom & Cinnamon Masala Chai

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 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! Today, I’m sharing my go-to recipe for this classic Spiced Indian Tea, packed with ginger, cardamom, and cinnamon. You’ll absolutely love it.

Why You’ll Love This Recipe

This isn’t just any masala chai recipe. It’s quick, easy, and delivers that authentic, warming flavor we all crave. It’s perfect for a cozy morning, an afternoon pick-me-up, or a relaxing evening treat. Plus, it’s super customizable – you can adjust the spices to your liking! It’s a little bit of India in every sip.

Ingredients

Here’s what you’ll need to make approximately 3 servings of this delicious spiced tea:

• 1 cup water (240ml)
• 2 tbsp tea powder (around 12g – I prefer Assam!)
• 1 tbsp sugar (15g – adjust to your sweetness preference)
• 1 inch ginger, roughly chopped (about 2.5cm)
• 6 cardamom pods, lightly crushed
• 0.5 tsp black pepper (about 2.5g)
• 1 inch cinnamon stick (about 2.5cm)
• 0.5 tsp cloves (about 2.5g)
• 2 cups milk (480ml – see ingredient notes for options)

Ingredient Notes

Let’s talk ingredients! A good tea powder makes all the difference. I personally love using Assam tea for its strong, malty flavor, but you can experiment with other black teas like Darjeeling or a blend.

Spice blends are also super regional. Some families add nutmeg, mace, or fennel seeds. Feel free to play around and find your perfect combination! My family always adds a little extra cardamom.

And the milk? Whole milk creates the richest, creamiest chai, but you can absolutely use 2% milk, or even plant-based alternatives (more on that in the variations section!).

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, in a small vessel, add the water and tie a cloth (like a muslin cloth or even a clean handkerchief) over the top, securing it with a rubber band. This is where the magic happens!
2. Now, add the tea powder, sugar, ginger, cardamom pods, pepper, cinnamon stick, and cloves into the cloth. Don’t worry, we’re not making tea bags here – the cloth just keeps the spices contained while they infuse.
3. Place the vessel inside a pressure cooker with a little water at the bottom. Pressure cook for just one whistle. This really extracts the flavors beautifully. If you don’t have a pressure cooker, you can simmer this on the stovetop for about 10-15 minutes, but keep an eye on it!
4. Once the pressure has released naturally, carefully remove the vessel. Gently squeeze the cloth to extract all that gorgeous, spiced tea decoction. It should be a rich, dark color.
5. In a saucepan, boil the 2 cups of milk. Once boiling, pour in the prepared decoction.
6. Simmer everything together for a few minutes, until well combined and heated through. Don’t let it boil over!
7. Finally, pour into your favorite mugs and enjoy hot with some biscuits or your favorite snack.

Expert Tips

• Don’t overcook the spices: Over-boiling can make the chai bitter.
• Adjust the spices to your taste: Start with the amounts listed and adjust next time based on your preference.
• Fresh is best: Using fresh ginger really elevates the flavor.
• Squeeze every drop: Make sure you squeeze the cloth really well to get all the flavor from the spices.

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 and almond milk work particularly well. My friend swears by coconut milk for an extra creamy version.
• Spice Level Adjustments: If you like a spicier chai, add a pinch of cayenne pepper or increase the amount of black pepper. For a milder brew, reduce the pepper and cloves.
• Festival Adaptations: During Diwali or Holi, I love adding a pinch of saffron to the chai for a festive touch.
• Stronger/Milder Brew: Adjust the amount of tea powder. More tea powder = stronger chai. Less tea powder = milder chai.

Serving Suggestions

Masala chai is wonderful on its own, but it also pairs beautifully with:

• Biscuits (digestives are a classic!)
• Indian snacks like samosas or pakoras
• A good book and a cozy blanket!

Storage Instructions

While masala chai is best enjoyed fresh, you can store leftover chai in the refrigerator for up to 24 hours. Reheat gently on the stovetop or in the microwave. The flavor might mellow 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 tea is a popular choice for its strong flavor, but you can experiment with other black teas.
• Can I make this recipe ahead of time? You can prepare the spiced decoction ahead of time and store it in the refrigerator for a day or two. Then, just add it to hot milk when you’re ready to enjoy.
• How do I adjust the sweetness level? Simply adjust the amount of sugar to your liking. You can also use honey or another sweetener.
• What is the purpose of boiling the spices in a cloth? The cloth keeps the spices contained while allowing their flavors to infuse into the water. It prevents the spices from floating around and makes it easier to strain the decoction.
• Can I use a different type of milk? Absolutely! Feel free to use any milk you prefer, including plant-based alternatives.

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