How to Make Delicious and Authentic Masala Tea at Home

Nothing is as soothing and as comforting as a hot cup of creamy fragrant masala tea when the weather starts to cool down.

There’s nothing like wrapping your hands around a steaming cup of homemade chai masala when it is cool out.

This traditional Indian tea, also known as chai masala, is the perfect drink for cold weather, warming you from the inside out with its blend of aromatic spices and rich, creamy milk.

Masala chai, deeply rooted in Indian culture, has become a beloved beverage worldwide, from street vendors in India to coffee shops in the West.

And now you too can learn how to make this delightful tea. I won’t be surprised if this chai masala becomes your favorite drink to sip on a chilly day. And this recipe will help you create the perfect cup of chai at home.

I grew up drinking chai which is what we call black tea or black tea and milk which is what is common in Kenya.

Chai masala though was a special treat common in many small roadside tea shops.

So while I am not Indian Iam very familiar with chai masala. Kenya has a diverse population including a huge Indian population and perhaps that’s where our masala tea drinking came from.

 But this spicy masala chai is common in Kenya and is one of the most common street drinks usually served with the sweet mandazi (donut-like sweet bread) and samosas( fried pastries filled with meat, or vegetable).

On the other hand, tea drinking was also popularized by the British during the British colonialization of Kenya.

Nevertheless, Indian Indian foods and drinks have become mainstream in Kenya.

What is chai masala?

Chai masala, or masala tea simply means spiced tea.

It’s a vibrant and creamy mix of black tea, and milk with spices like cardamom, cloves, ginger, cinnamon, or various spices.

The way the tea is made is what makes it rich, fragrant and so delicious.

The spices in tea can vary depending on the region and personal preferences.

In the West, masala chai has been popularized by Starbucks where its referred to as chai tea masala. But that though is like saying tea tea because the Indian word for tea is chai.

Why you will love this masala chai recipe

It’s so easy to make: Making chai masala is so easy and only takes a few minutes. In about 10 minutes you can enjoy delicious vibrant tea that is comforting especially when it’s cold out.

You can customize your spices: Use the spices you love. Experiment and see what you like and make it your own.

Making masala chai at home lets you customize it to your taste. Start with a good quality black tea, add the right spices, mix in milk and a sweetener. This creates an authentic homemade masala chai.

Ingredients for Your Homemade Masala Chai

• Black Tea Leaves: The foundation of any good masala chai is high-quality black tea leaves. What I know well is Kenya tea grown in the highlands of Kenya, this tea is strong, and earthy and adds lovely depth to the tea without strong tannins.

Assam tea or Nilgiri tea is recommended in many Indian chai recipes and they too produce a strong tea with little tannins, providing the right balance to the rich spices and creamy milk.

• Green Cardamom pods:  Green cardamom is one of the most essential spices in masala chai, known for its sweet, floral aroma and slightly citrusy flavor. Often referred to as the “queen of spices,” green cardamom adds a layer of complexity to the chai, balancing the richness of the tea and milk with its bright, refreshing notes. In Indian households, green cardamom is a staple not just in chai, but in a variety of sweet and savory dishes. When crushed and added to your chai, it releases a burst of fragrance that elevates the entire experience, making each sip more invigorating.
• Cloves:  Cloves give a deep, pungent flavor to masala chai. Known for their strong, aromatic quality, cloves are often used in small quantities because of their potent flavor. In chai, they contribute to the overall warmth and spice, creating a comforting and robust drink that’s perfect for cold winter days. Cloves are also known for their health benefits, including their antimicrobial properties, making them a valuable addition to this hot beverage. Their inclusion in masala chai enhances the blend of spices, ensuring that each cup is not only flavorful but also rich in aroma.
• Fresh ginger -you can use ground ginger: Provides a sharp, zesty flavor. Ginger’s bold, peppery taste cuts through the richness of the milk, providing a refreshing balance that keeps the chai from being too heavy. It also adds a layer of complexity to the tea, making each sip lively and full of character. Besides its flavor, ginger is prized for its health benefits; it’s known to aid digestion, soothe sore throats, and even boost the immune system, making it an especially fitting addition during cold winter months.

In India, every place that makes chai has its custom spice mix. The right spices, in the right amounts, can turn a simple tea into a rich and deeply flavored journey.

To get the best taste, crush the spices just before you make your tea. You can use a mortar and pestle for a classic feel. Or, a spice grinder works too for more speed. However you do it, fresh spices bring an amazing smell and taste to your cup.

• Cup of Milk or Whole Milk: To get that creamy texture, use a cup of whole milk. The richness of whole milk blends beautifully with the spices and tea, making every sip of your chai a comforting experience. If you prefer a vegan chai, oat or soy milk is a great alternative.

Cane Sugar: Sweeten your chai with cane sugar depending on your taste preferences. The sugar complements the spices, rounding out the flavors for a smooth and delightful drink.

Recipe tips

The best black tea for tea masala

To make a perfect cup of masala chai, you need a strong black tea base. This base should be able to hold its own against the mix of rich spices.

Look for good quality Assam, Darjeeling, Nilgiri tea, or Kenyan tea- I use Kericho Gold Kenyan tea which you can find on Amazon.

If you like the ease of tea bags, you can go for brands like Lipton Yellow Label, Taj Mahal, or PG Tips. But, loose tea leaves give you more control over the tea’s strength.

You might like CTC tea for its bold flavor and deep color, which are great for masala chai as well.

Trying various black teas can help you make a blend that’s just right for you. Of course, I prefer Kenyan tea with its smooth and robust flavor. But you can mix Assam for rich notes, Darjeeling for a light smell, and Nilgiri for a smooth feel.

In India, every place that makes chai has its own secret spice mix. The right spices, in the right amounts, can turn a simple tea into a rich and deeply flavored journey.

To get the best taste, crush the spices just before you make your tea. You can use a mortar and pestle for a classic feel. Or, a spice grinder works too for more speed. However you do it, fresh spices bring an amazing smell and taste to your cup.

How to Make Tea Masala

1. Prepare the Spices: Start by gathering your spices. You’ll need fresh ginger, cardamom, and cloves. Dry ginger powder can be used too, or prepared tea masala spice powder. Using a spice grinder, crush the spices to a fine powder. If you don’t have a spice grinder, a coffee grinder can work just as well. Or simply put the whole spices in a motor and pestle and gently crush them.
2. Brew the Tea: In a pot, bring some hot water to a rolling boil.
3. Add the Spices: Add the homemade chai masala blend. Let them simmer for a few minutes to release their essence. Then add the tea leaves. This is where the magic happens—the aromatic spices mix with the tea, creating a wonderfully fragrant brew. Simmer the tea until you have a strong tea base.
4. Add the milk: Slowly pour in the milk and bring the mixture back to a boil. It’s best to use whole milk for the best creamy taste. If you prefer non-dairy, oat milk works too. But the authentic chai tea uses whole milk. If you can find grass-fed milk it is usually the best.
5. Keep an eye on the pot, as the milk can froth up quickly. Stir continuously to prevent it from spilling over or sticking and cook on low heat for about 8 minutes. The tea should be a beautiful caramel color.
6. Sweeten to Taste: Add cane sugar to taste. Stir until the sugar is fully dissolved, then let the tea simmer for a few more minutes. This helps the flavors meld together, ensuring the result is a smooth, perfectly balanced chai.
7. Serve and Enjoy: Pour the tea through a strainer into cups.

Customizing your masala chai

Spices for chai masala: There are several different spices to choose from. Apart from the cardamon, cloves, and ginger, you can also add cinnamon, bay leaves, black pepper, and star anise. I find less is more.

I am not keen on cinnamon so I do leave it out. Green cardamom is great though but a little goes a long way especially if you are using ground.

You can find masala tea powder already ground and just use about a teaspoon per two cups of tea. I Kenya, this is the spice mix we use for chai masala.

Sweetening your tea:

Use natural options like cane sugar, honey, or jaggery. Make sure the sweetener dissolves well by stirring. However, traditionally sugar is used.

Making Chai latte

You can also try making a chai latte or other variations.

Add more hot milk, and use a frother to make that delicious foam, and you have a delicious chai latte.

Good hot or cold

Although I love my hot masala chai, you can drink tea masala hot or cold. Just toss some ice in a glass and add your cooled masala chai for a cold masala chai tea. Or add some frothed milk to a tall glass with ice for a cold chai latte.

FAQ

What is masala chai?

Masala chai is a spiced Indian tea. It’s made by mixing black tea with spices, milk, and sugar. This drink is known as “chai tea” or “chai tea latte” around the world.

What spices are commonly used in masala chai?

Common spices in masala chai are green cardamom, cinnamon, cloves, and black pepper. Others might include star anise, fennel, and ginger.

Which type of tea is best for making masala chai?

Strong black teas like Assam and Kenyan tea are great for masala chai. CTC tea is a good option because of its bold taste and color.

Can I use non-dairy milk for making masala chai?

Yes, you can use milk like oat or soy. This lets you make masala chai that fits different diets without losing the creamy taste.

How do I sweeten my masala chai?

You can use sugar, or go for more natural options like jaggery, honey, or maple syrup. Just add sweetness to your liking.

Can I make a large batch of masala chai?

Making a big batch of masala chai is doable. Brew the tea without milk, chill it, and then add hot milk when ready to serve.

How do I crush the spices for masala chai?

To prepare the spices, lightly crush them with a mortar and pestle or a grinder. This releases their flavors, making your chai aromatic.

What is the best way to brew masala chai?

To brew masala chai, start by simmering crushed spices in water. Then, add your black tea and milk of choice. Sweeten it, boil it up, strain it, and enjoy.

I hope you make this robust, fragrant tea masala. Let me know how it turned out. I hope you enjoy it.

Tea masala recipe

This homemade masala chai recipe blends bold black tea with a mix of aromatic spices, including ginger, cardamom, and cloves. Perfect for cold days, this traditional Indian and Kenyan tea is rich, warming, and soothing. Sweeten it to your taste and enjoy a cup of this flavorful, smasal chai that’s comforting and energizing all at once.

Print Recipe Pin Recipe

Equipment

• Small pot

Ingredients

  

• Tea masala ingredients
• 5-10 green cardamom pods
• 6-8 whole cloves
• 1- inch piece of fresh ginger sliced
• 2 cups water
• 2 cups whole milk you can adjust the ratio of water to milk based on preference
• 2 tablespoons loose black tea leaves Kenyan tea- you can use Assam or Darjeeling. You can also use tea bags. 2-3 tea bags or 4 if you like strong tea.
• 2-3 tablespoons sugar adjust to taste

Instructions

 

• How to Make Tea Masala
• Prepare the Spices: Start by gathering your spices. You’ll need fresh ginger, cardamom, and cloves. Dry ginger powder can be used too, or prepared tea masala spice powder. Using a spice grinder, crush the spices to a fine powder. If you don’t have a spice grinder, a coffee grinder can work just as well. Or simply put the whole spices in a motor and pestle and gently crush them.
• Brew the Tea: In a pot, bring some hot water to a rolling boil.
• Add the Spices: Add the homemade chai masala blend. Let them simmer for a few minutes to release their essence. Then add the tea leaves. This is where the magic happens—the aromatic spices mix with the tea, creating a wonderfully fragrant brew. Simmer the tea until you have a strong tea base.
• Add the milk: Slowly pour in the milk and bring the mixture back to a boil. It’s best to use whole milk for the best creamy taste. If you prefer non-dairy, oat milk works too. But the authentic chai tea uses whole milk. If you can find grass-fed milk it is usually the best.
• Keep an eye on the pot, as the milk can froth up quickly. Stir continuously to prevent it from spilling over or sticking and cook on low heat for about 8 minutes. The tea should be a beautiful caramel color.
• Sweeten to Taste: Add cane sugar to taste. Stir until the sugar is fully dissolved, then let the tea simmer for a few more minutes. This helps the flavors meld together, ensuring the result is a smooth, perfectly balanced chai.
• Serve and Enjoy: Pour the tea through a strainer into cups. The tea is very hot so be careful and let cool abit before enjoying.