How do I make masala chai at home?

Crush ginger and cardamom, simmer them in milk and water first, then add Assam tea. Strain into cups. Spices before leaves so the cup does not turn bitter.

Is homemade chai the same as cafe chai?

Cafe chai is often sweeter and boiled longer. This is home pot chai: spices first, tea after, strained into a cup.

Masala chai in a cup after straining, ginger and cardamom on the side

Drink · indian cuisine

Masala Chai Recipe

Name: Masala Chai Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Cuisine: Indian
Ingredients: 2 cups water; 1 cup full-fat milk; 2 tsp loose-leaf black tea (Assam or CTC); 2 tsp sugar (or to taste); 1 inch fresh ginger, grated or crushed; 4 green cardamom pods, lightly crushed; 1 small cinnamon stick; 4 black peppercorns; 2 cloves

Crush spices, simmer with milk, rest 30 seconds off heat. Then strain — not before.

By Hasnain Khan · Tested in a home kitchen · Updated 2026-08-19

⏱ 10 min 👤 2 cups 🔥 Easy ⭐ 4.9 / 5

Recipe card

Prep10 min

Cook10 min

Total10 min

Yield2 servings

Rating4.9 / 5

Calories140

CuisineIndian

CourseDrink

Jump to ingredients Jump to method Nutrition

Why this recipe works

Chai is a daily ritual, not a latte trend. I crush ginger fresh and crack the cardamom. Spices simmer in the milk-water first. Tea leaves go in after. Put the leaves in too early and the cup turns bitter and muddy.

Water-to-milk is mood-based. Some mornings I want it creamy. Some days lighter. Both count as chai in this house.

The frothy boil is optional theatre. I do it when I have time because it pulls fat and perfume together. When I am late for work, I skip it and strain.

What I watch for

Spices before leaves. Always.
Assam or CTC for that deep colour. Fancy leaf tea makes a different drink.
Strain hard. Nobody wants a clove stuck in their teeth.
If it tastes flat, you under-simmered the ginger. Give it another minute before the tea.

Ingredients

2 cups water
1 cup full-fat milk
2 tsp loose-leaf black tea (Assam or CTC)
2 tsp sugar (or to taste)
1 inch fresh ginger, grated or crushed
4 green cardamom pods, lightly crushed
1 small cinnamon stick
4 black peppercorns
2 cloves

Step-by-step method

Combine water and milk in a small saucepan. Add ginger, cardamom, cinnamon, peppercorns and cloves.
Bring to a gentle boil over medium heat and simmer the spices for 3–4 minutes.
Add tea leaves and sugar. Stir well.
Bring back to a boil, then reduce heat. Simmer 2–3 minutes for a strong brew.
For extra creaminess: raise the heat, bring to a vigorous boil, and allow it to froth up — then reduce. Do this once or twice.
Strain through a fine sieve into cups and serve hot.

💡 Lesson I learned the messy way: the ratio of water to milk is personal. For a creamier chai use 1:1. For a lighter chai use 2:1 water to milk. The "pull" technique (pouring between cups from height) adds froth.

Estimated nutrition

About 140 calories per serving (based on 2 servings). Values are estimates for home cooks and vary by brands, oil used, and portion size — not lab-analysed.

In the cup (and if any is left)

Drink it hot. I do not ice this version. Pair with biscuits, toast, or leftover paratha if breakfast ran long.

Chai does not reheat well once it sits. If I made too much, I leave it in the pot off heat and finish it within the hour. Reboiling turns it harsh. Better to brew a small fresh pot.

Chai questions

Can I use tea bags?

Yes. Use a strong black bag and still simmer the spices first. Loose Assam is what I prefer.

How do I make it less milky?

Shift toward 2 parts water, 1 part milk. Taste before you add more sugar.

Ready-made chai masala powder?

Fine in a rush. Fresh crushed spices taste cleaner. Powder can go dusty if the jar is old.

Is this the same as cafe chai?

Cafe chai is often sweeter and boiled longer. This is the pot I make at home: spices first, tea after, strained into a cup. If you searched only “chai,” this is that drink — masala, not a latte.

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