Masala Chai
This homemade Masala Chai recipe gives you the warm, comforting taste of an authentic chai tea latte that tastes as good as your local coffee shop! Enjoy the fresh spices and warm flavor of cinnamon, cloves, cardamom, and more.
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Masala Chai is a spiced tea with an exotic and powerful flavor profile. The spice blend with fresh ginger and honey provides a slightly sweet, bold flavor with even some floral notes.
The blend of spices is what makes Masala Chai such a distinctive and bold drink. We’ve found it best to use whole ingredients and slightly crushing them to release their flavors. Try your best to get whole cloves, cardamom pods, and cinnamon sticks to do this, you’ll get the best flavor!
Garnishing your cups of chai with star anise not only infuse an extra layer of flavor but give it a stunning finish that you usually only get at coffee shops! A great cup of chai is going to look just as comforting as it tastes.
You can use your sweetener of choice for your chai masala but we love honey the best. It’s a natural way to sweeten and soften up the flavors from the fragrant spices. Feel free to use cane sugar or even maple syrup instead for a different way to brighten up your chai latte.
Why You’ll Love this Recipe:
Warming and comforting: Perfectly spiced and gently sweet, this chai is soothing from the first sip.
Simple and authentic: Made with whole spices and loose leaf tea—no syrups or shortcuts.
Customizable: Easily adjust the sweetness, milk, or spice level to your personal taste.
Naturally sweetened: Honey adds gentle sweetness without overpowering the spices.
Made in minutes: A quick stovetop brew that feels like a treat any time of day.
Ingredients to Make Masala Chai:
- filtered water. Using clean, filtered water helps bring out the pure flavor of the tea and spices.
- loose leaf black tea. Assam or Darjeeling works best for strong, full-bodied flavor. You can also substitute with 1–2 black tea bags if needed.
- cardamom pod. Adds a light, floral spice. Lightly crush it to release the seeds inside.
- whole clove. Just one is enough to add warm, aromatic depth without overpowering the tea.
- cinnamon sticks. Brings warmth and subtle sweetness. Break it in half if it’s large to fit in the pan more easily.
- ginger. Use a fresh 1-inch knob, sliced or smashed. It adds heat and helps balance the sweetness.
- milk. Whole milk gives the creamiest result, but any milk, even non-dairy, will work.
- honey. Naturally sweetens the chai. Add more or less to taste, or substitute with maple syrup or sugar.
How to Make Masala Chai:
- Crush the cardamom pod, clove, and cinnamon stick slightly to release their oils.
- Add the water, black tea, crushed spices, and sliced ginger to a small saucepan. Bring to a gentle boil over medium heat.
- Reduce heat and simmer for 5–6 minutes to allow the flavors to infuse.
- Stir in the milk and bring the mixture back to a low boil. Simmer for another 2–3 minutes.
- Remove from heat and strain the tea into a mug using a fine mesh strainer.
- Stir in honey while the tea is still hot. Serve immediately.
Recommended Equipment
Recipe Notes & Tips:
- Crush spices gently: Lightly crushing the cardamom, clove, and cinnamon releases their essential oils and boosts flavor.
- Simmer low and slow: Allowing the tea and spices to simmer gently gives the flavors time to infuse without becoming bitter.
- Don’t skip the straining: Use a fine mesh strainer to remove all the solids for a smooth, enjoyable cup.
- Adjust to taste: Prefer stronger tea? Simmer longer. Want it creamier? Use more milk. Sweeter? Add extra honey.
- Make it ahead: You can double or triple the recipe and store the strained chai base (without milk or honey) in the fridge. Just reheat with milk and sweetener when ready to enjoy.
Serving Suggestions:
How to Store:
Refrigerator: If you have leftover chai, let it cool completely and store in an airtight container in the fridge for up to 3 days.
Reheat: Warm gently on the stovetop over low heat, stirring occasionally. Avoid boiling to prevent the milk from curdling.
Make-ahead tip: Brew the tea and spice mixture without milk or honey, and store it in the fridge for up to 5 days. Add milk and sweetener when reheating for a fresher taste and better texture.
FAQs:
Yes, substitute with 1 or 2 black tea bags. Loose black tea leaves give a richer flavor, but bags are a convenient option.
Whole spices are preferred for a cleaner taste and easier straining, but in a pinch, you can use a small pinch of ground cinnamon, cardamom, and clove, just strain carefully or expect a slightly grainier texture.
Whole milk creates the creamiest chai, but 2%, oat, almond, or coconut milk can be used depending on your preference.
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Masala Chai
Ingredients
- 1 cup filtered water
- 2 teaspoons loose leaf black tea
- 1 green cardamom pod
- 1 whole clove
- 1 cinnamon stick
- 1 inch ginger knob
- ½ cup milk
- 2 teaspoons honey
Instructions
- Crush the cardamom pod, clove, and cinnamon stick slightly to release their oils.
- Add the water, black tea, crushed spices, and sliced ginger to a small saucepan. Bring to a gentle boil over medium heat.
- Reduce heat and simmer for 5–6 minutes to allow the flavors to infuse.
- Stir in the milk and bring the mixture back to a low boil. Simmer for another 2–3 minutes.
- Remove from heat and strain the tea into a mug using a fine mesh strainer.
- Stir in honey while the tea is still hot. Serve immediately.
Nutrition
Notes
-
- Crush spices gently: Lightly crushing the cardamom, clove, and cinnamon releases their essential oils and boosts flavor.
- Simmer low and slow: Allowing the tea and spices to simmer gently gives the flavors time to infuse without becoming bitter.
- Don’t skip the straining: Use a fine mesh strainer to remove all the solids for a smooth, enjoyable cup.
- Adjust to taste: Prefer stronger tea? Simmer longer. Want it creamier? Use more milk. Sweeter? Add extra honey.
- Make it ahead: You can double or triple the recipe and store the strained chai base (without milk or honey) in the fridge. Just reheat with milk and sweetener when ready to enjoy.
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