Indian Masala Chai

Indian Masala Chai

By Chef Cannon

Cuisine: Chinese

Indian Masala Chai is a home-style drink full of exotic charm.

Difficulty

2 / 5

★★☆☆☆

Easy
Estimated Calories

135 kcal

Ingredients

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

Steps

  1. Pound the ginger (do not chop too finely; just pound it open to release the juice)
  2. Pound the cardamom pods open with the back of a knife to reveal the seeds inside
  3. Pound the black peppercorns
  4. Pour 120ml water into the small saucepan
  5. Add the pounded ginger, cardamom, cinnamon stick, cloves, and black peppercorns
  6. Bring to a boil over high heat, then turn to low heat and boil for 2 minutes to fully release the flavor of the spices
  7. Add 8g black tea, continue simmering over low heat for another 2 minutes, until the *tea infusion color darkens*
  8. Pour in 120ml whole milk
  9. Heat over medium heat, observe closely; when the milk starts to *bubble up*, immediately turn to low heat (milk tends to overflow easily)
  10. Simmer over low heat for 2-3 minutes, during which you can lift the pot and pour the liquid back (repeat this lifting and pouring 3-4 times) to allow the tea and milk to blend thoroughly
  11. Add sugar and stir until dissolved
  12. Turn off the heat
  13. Strain into a teacup using a sieve to remove tea leaves and spice residue
  14. Drink while hot

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Notes

Indian Masala Chai is a home-style drink full of exotic charm. Made by brewing black tea, milk, and various spices, it features a rich, smooth texture with the warm, spicy notes of ginger, cardamom, and cinnamon intertwined. Milk provides high-quality protein and calcium, while the spices help warm the body, drive away cold, and promote digestion. The production process is simple and intuitive, beginner-friendly, taking only about 10 minutes from preparation to the first sip.

Estimated cooking difficulty: ★★
Estimated calories: 135 kcal

Calculations:
Determine how many servings you plan to make before each batch.

Per serving (approx. 200ml):

  • Water 120ml
  • Whole milk 120ml
  • Black tea 8g (approx. 2 teaspoons)
  • Ginger 5g (approx. 1cm piece), pounded
  • Green cardamom 2 pods, pounded open
  • Cinnamon stick 1 small piece (approx. 2cm)
  • Cloves 2 pods
  • Black peppercorns 2 seeds, pounded
  • Sugar 10-15g (adjust to personal preference)
  • CTC black tea (Crush, Tear, Curl process) is the best choice for Indian Masala Chai because its granules are small and can release a rich tea flavor in a short time. China's Keemun black tea or Dianhong can be used as substitutes.
  • The ratio of milk to water can be adjusted according to personal preference. For a richer milk tea, use more milk and less water; for a lighter taste, use more water and less milk.
  • Ginger is the soul of Indian Masala Chai and is not recommended to be omitted.
  • Indians like their tea very sweet. If you are not used to it, you can reduce the amount of sugar.
  • In India, Chai is not just a drink, but a social culture. Whether for gatherings, business negotiations, or first meetings, everything starts with a Chai. Statistics show that more than 1 billion cups of tea are consumed in India daily.
  • Indian street chai stalls (Chai Wala) usually serve tea in clay cups (Kulhad), which endow the tea infusion with a unique earthy fragrance.

If you find any issues or have suggestions for improving the process while following this guide,

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Cuisine: Chinese