Spiced Indian milk tea with ginger and cardamom
Masala Chai
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Servings
2
2 cups
Difficulty
Easy
Cost
Budget
$
Masala Chai
Spiced Indian milk tea with ginger and cardamom
★4.7(21)
Strong black tea simmered with whole milk, fresh ginger, cardamom, and warming spices. India's national drink that fuels the entire subcontinent.
5m
Prep Time
10m
Cook Time
15m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Masala chai is more than a drink—it is a ritual. Strong tea leaves simmered with milk and a handful of warming spices create a brew that is aromatic, comforting, and utterly addictive. Once you make real chai, tea bags will never suffice.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Indian cooking is built on the art of layering spices, and Masala Chai is a perfect example of that philosophy in action. Each spice is added at precisely the right moment to maximize its contribution to the final dish. The result is a complexity of flavor that unfolds with every bite — warm, aromatic, and deeply satisfying.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 2 tsp loose black tea (Assam CTC preferred)
- 1 cup water and 1 cup whole milk
- 1 inch fresh ginger, crushed
- 3 green cardamom pods, crushed
- 2 tsp sugar (adjust to taste)
- 2 whole cloves and 1 small piece cinnamon (optional)
Instructions
- 1
Bring water to a boil with crushed ginger, cardamom, cloves, and cinnamon; boil 2 minutes.
- 2
Add tea leaves and boil 1-2 minutes until the water darkens.
- 3
Add milk and sugar; bring to a rolling boil, watching carefully as it rises quickly.
- 4
Let it rise and fall 2-3 times for a stronger brew, reducing heat as it rises each time.
- 5
Strain into cups and serve immediately while hot and frothy.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
Assam CTC teaEnglish Breakfast tea
Strong enough to stand up to the milk and spices
Whole milkOat milk
Best non-dairy option for chai; froths and simmers well
Tips & Storage
Pro Tips
Use Assam CTC tea for the strongest, most authentic chai—leaf teas are too mild.
Crush the ginger and cardamom to release their oils rather than slicing them.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Warm on stovetop; do not microwave as it changes the flavor.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (10mg) · 2 servings
Calories80
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein3g
Carbohydrates12g
Fat2g
Fiber60mg
Sugar0g
Sodium10g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is CTC tea?
- Crush, Tear, Curl—a processing method that creates strong, granular tea leaves ideal for chai.
- Can I make it without milk?
- That would be a kali chai (black tea with spices)—delicious in its own right but different from masala chai.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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