Easy Masala Chai (Spiced Indian Tea) Recipe
Why Make This Recipe
Masala chai is a beloved drink in India and around the world. It’s more than just tea; it’s a soothing blend of spices, milk, and sweetener that brings warmth and comfort to your daily routine. Making masala chai at home is simple and allows you to customize the flavors to your liking. Enjoying a cup of this spiced tea can elevate your morning or serve as a cozy afternoon treat.
How to Make Easy Masala Chai
Ingredients:
- 2 1/4 cups (532 ml) filtered water
- 1 3-inch cinnamon stick (ceylon or cassia)
- 3 whole cloves
- 4 green cardamom pods, cracked open and deseeded (pods and seeds included)
- 3 black peppercorns
- 1/2 tsp fennel seeds (optional)
- 1/2-inch (~4 g) fresh ginger, peeled and thinly sliced
- 3 black tea bags or 3 tsp loose leaf black tea (depending on brand strength)
- 1 cup (8 oz) whole milk or 2% reduced fat milk
- 4 tsp (20 g) turbinado cane sugar or raw cane sugar
Directions:
- Heat a medium saucepan over high heat. Add the water, cinnamon stick, whole cloves, cracked cardamom pods, black peppercorns, fennel seeds if using, and sliced ginger to the pan. Bring this mixture to a boil to infuse the spices into the water.
- Once boiling, add the black tea bags or loose leaf tea. Reduce heat to medium-low and simmer gently for 7 to 10 minutes, depending on how strong and aromatic you prefer your chai. The liquid will take on a deep burgundy color and reduce slightly.
- Stir in the milk and cane sugar. Increase the heat to high or allow the milk to come to a natural boil. Reduce heat to medium and continue to simmer gently for another 5 minutes to meld the flavors and slightly thicken the chai.
- Raise the heat to high and bring the chai to a rolling boil for 1 to 2 minutes, adjusting time to how cooked you prefer the milk. Optionally, use a ladle to aerate the chai by pouring it back into the pan from a height; this enhances creaminess and flavor depth.
- Pour the chai through a fine strainer into cups to remove the spices and tea leaves or bags. Add more sweetener if desired and serve hot.
How to Serve Easy Masala Chai
Serve your masala chai in your favorite cup or mug. You can enjoy it as is, or add a sprinkle of cinnamon or a dash of nutmeg on top for extra flavor. Pair it with biscuits or snacks for a delightful treat.
How to Store Easy Masala Chai
If you have leftover masala chai, store it in the refrigerator in an airtight container. It can last for up to 2 days. Reheat it on the stove or microwave before enjoying again. Note that the spices may intensify in flavor when stored, so you might want to adjust sweetness or milk when reheating.
Tips to Make Easy Masala Chai
- Adjust the spice levels to match your taste. Feel free to add more or fewer spices based on your preference.
- If you like a stronger chai, let it simmer a bit longer. Just be careful not to over boil the milk.
- Aerating the chai by pouring from height adds a delightful froth, making your drink feel more luxurious.
Variation
You can customize your masala chai by adding other spices, like nutmeg, star anise, or even chocolate for a mocha twist. You can also experiment with different types of milk, like almond or oat milk, for a dairy-free version.
FAQs
1. Can I use other types of tea?
Yes, you can experiment with different kinds of black tea or even try green tea for a lighter version.
2. Is it possible to make masala chai without milk?
Absolutely! You can make a spiced tea version by skipping the milk and adjusting the water and sugar to taste.
3. How can I make masala chai vegan?
To make it vegan, use plant-based milk like almond, soy, or oat milk, and ensure your sugar is vegan-friendly.
Enjoy your homemade Easy Masala Chai!
Easy Masala Chai
Ingredients
Method
- Heat a medium saucepan over high heat and add the filtered water, cinnamon stick, whole cloves, cracked cardamom pods, black peppercorns, fennel seeds (if using), and sliced ginger.
- Bring the mixture to a boil to infuse the spices into the water.
- Once boiling, add the black tea bags or loose leaf tea.
- Reduce heat to medium-low and simmer gently for 7 to 10 minutes, depending on your preference for strength and aroma.
- Stir in the milk and cane sugar. Increase the heat to high until the milk comes to a natural boil.
- Reduce heat to medium and continue simmering gently for another 5 minutes.
- Bring the chai to a rolling boil for 1 to 2 minutes, adjusting cooking time to your preference.
- Optionally, aerate the chai by pouring it back into the pan from a height to enhance creaminess.
- Pour the chai through a fine strainer into cups to remove spices and tea leaves.
- Add more sweetener if desired and serve hot.