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How to Make Indian Chai

Masala Chai— Indian Spiced Tea

Masala Chai is India's national beverage, with almost every Indian drinking 2–3 cups daily. "Masala" means "mixed spices," and "Chai" means "tea." Black tea is boiled with milk and spices such as ginger, cardamom, and cinnamon, resulting in a rich, mellow flavor with a unique spicy warmth. On the streets of India, you can see "Chai Wallahs" (tea vendors) preparing fresh chai at stalls, a process that takes about 10 minutes.

Estimated Cooking Difficulty: ★★

Essential Ingredients and Tools

  • Black tea (CTC black tea is best, or Assam black tea)
  • Whole milk
  • Ginger
  • Green cardamom
  • Cinnamon stick
  • Cloves
  • Black peppercorns
  • Sugar
  • Small saucepan

Calculations

Determine how many servings you want to make before starting.

Per serving (approximately 200ml):

  • Water: 120ml
  • Whole milk: 120ml
  • Black tea: 8g (about 2 teaspoons)
  • Ginger: 5g (about a 1cm piece), crushed
  • Green cardamom: 2 pods, crushed open
  • Cinnamon stick: 1 small piece (about 2cm)
  • Cloves: 2
  • Black peppercorns: 2, crushed
  • Sugar: 10–15g (adjust to taste)

Instructions

  • Crush the ginger (no need to chop finely; crushing is enough to release the juice)
  • Crush the cardamom pods with the back of a knife to expose the seeds inside
  • Crush the black peppercorns
  • Pour 120ml of water into the small saucepan
  • Add the crushed ginger, cardamom, cinnamon stick, cloves, and black peppercorns
  • Bring to a boil over high heat, then reduce to low heat and simmer for 2 minutes to fully release the spice flavors
  • Add 8g of black tea and continue to simmer on low heat for 2 minutes, until the tea turns a darker color
  • Pour in 120ml of whole milk
  • Heat over medium heat, watching closely; reduce to low heat immediately when the chai starts bubbling up (milk can easily boil over)
  • Simmer on low heat for 2–3 minutes, occasionally lifting the pan and pouring the mixture back in (repeat 3–4 times) to thoroughly blend the tea and milk
  • Add sugar and stir until dissolved
  • Turn off the heat
  • Strain into a teacup using a sieve to remove tea leaves and spice residue

  • Serve hot

  • CTC tea (made using the Crush, Tear, Curl process) is the best choice for Indian chai because its fine particles release a rich tea flavor in a short time. Chinese Keemun black tea or Dianhong can also be used as substitutes.

  • The ratio of milk to water can be adjusted according to personal preference. For a stronger chai, use more milk and less water; for a lighter version, use more water and less milk.
  • Ginger is the soul of Indian chai; it is not recommended to omit it.
  • Indians tend to make chai very sweet. If this is not to your taste, you can reduce the amount of sugar.
  • In India, chai is not just a beverage but also a social culture. Friend gatherings, business negotiations, and even first meetings often begin with a cup of chai. Statistics show that India consumes over 1 billion cups of tea daily.
  • Indian street-side chai stalls (Chai Wala) typically serve tea in clay cups (Kulhad), imparting a unique earthy aroma to the brew.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.