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.