If you've only ever had spiced tea (chai) from a coffee shop, made from syrup squeezed out of a bottle and topped with foamed milk, I need you to know that's not authentic chai. Nowhere near it.
Real masala chai is made in one pot. Milk, black tea, jaggery (or sugar), and spices simmered together until a rich, warming cup is all that's left.
This recipe makes one perfect cup, made exactly to your taste, in about 15 minutes.
Why This Recipe
This recipe is for one cup. Chai is personal. How strong, sweet, and spiced varies from person to person. If you want more servings, just adjust the recipe card below.
I used jaggery instead of sugar. Jaggery brings a richer caramel flavor that sugar cannot. You can use sugar if you prefer, but try it once with jaggery.
I added saffron. Someone made it for me like this once, and I never went back. It adds a warmth and richness I can't fully put into words.
What Is Masala Chai?
Masala means spices and chai means tea. Put them together and you get spiced tea (also called masala tea), made by brewing black tea with whole spices, milk, and jaggery or sugar.
It's one of the most comforting drinks in South Asian culture, and once you've had a properly made cup, you'll understand why.
If you've ever seen "chai tea" on a coffee shop menu, that literally translates to "tea tea," which tells you how far removed it is from the real thing.
Masala Chai vs. Chai Tea Latte
A chai tea latte is what most coffee shops (such as Starbucks) sell. It’s a flavored syrup or concentrate poured into a cup, topped with steamed milk. The milk and spices never actually cook together.
Masala chai is the opposite. Everything goes into one pot. The tea, spices, and milk simmer together, and by the time you strain it, the flavors have had time to fully combine.
Ingredients for Masala Chai
- Black Tea Bags - I used Lipton Yellow Label (Assam leaves) for this recipe. Other good options are Tapal, Tata Tea, and Wagh Bakri. I recommend using Indian black tea bags made with Assam or Darjeeling leaves using the CTC method.
- Cinnamon stick (I prefer Ceylon but Cassia works too)
- Cloves
- Green Cardamom pods
- Black peppercorns
- Fennel seeds (optional) - I love how they make masala chai more vibrant.
- Saffron (optional)
- Whole milk
- Jaggery (or sugar)
- Filtered water - Tap water can dull the spices.
- Ginger
How to Make Masala Chai (Step by Step)
Boil the water with spices. Heat a small saucepan over high heat. Add the water, all the spices, ginger slices, saffron, and tea bags. Bring to a boil.
Simmer low and slow. Reduce the heat to medium-low and simmer for about 10 minutes. The water should reduce by about a third and turn a deep burgundy. This slow simmer pulls the full flavor out of the spices.
Add milk then simmer again. Pour in the milk. Raise the heat to high until it boils, then reduce to medium and simmer for 5 minutes. The chai will darken and thicken as the milk cooks down with the spices.
When you're happy with the color and strength, raise the heat for a final 1-minute rolling boil. Then turn off the stove.
Now add the jaggery and stir until it dissolves. Don't add it while the milk is still boiling. Jaggery contains trace acids that curdle boiling milk, so always turn off the heat first. Crush or grate it finely before adding so it dissolves evenly.
If you're using regular sugar instead of jaggery, you don't have this problem. Add it with the milk earlier and let it dissolve as the chai simmers.
Aerate and strain. Use a ladle to scoop up the chai and pour it back into the pot from a small height, four or five times. This is how chaiwallahs do it. It deepens the flavor and creates a light, natural froth.
Strain into your favorite cup and serve.
Can You Store Masala Chai?
If you have a thermos, pour the strained spiced tea directly into it. It stays hot and fresh for 4 to 5 hours. This is actually how many people in South Asia keep chai available throughout the day.
I wouldn't recommend reheating spiced chai. The spices get dull, the color darkens, and the milk takes on an overcooked taste. If your chai has gone cold, pour it over ice and drink it cold. That's better than putting it back on the stove.
Frequently Asked Questions
Can I use ground spices instead of whole?
Yes, but use about half the quantity listed. Ground spices are more concentrated and will settle at the bottom of your cup.
Why did my chai taste bitter?
Usually too much tea or too much boiling after adding milk. Keep the post-milk simmer to 5 minutes and the rolling boil to 1 minute, no more.
Why is my chai so watery?
The water didn't reduce enough before the milk went in. Make sure you simmer for the full 10 minutes before adding milk. If it still feels thin, add a splash more milk and simmer a bit longer.
Masala Chai Recipe - Spiced Tea (with Saffron & Jaggery)
Description
Ingredients
- 1 cup filtered water
- 1 - 2 cinnamon stick Ceylon or Cassia
- 3 whole cloves
- 5 green cardamom pods lightly cracked
- 5 black peppercorns
- 1 teaspoon fennel seeds
- 1 inch fresh ginger peeled and thinly sliced
- 3 strands of saffron optional
- 3 black tea bags Lipton Yellow Label preferred or 3 tablespoons loose leaf black tea
- 1 cup whole milk
- 2 tablespoons crushed or grated jaggery or sugar to taste
Instructions
- Heat a small saucepan over high heat. Add water, cinnamon, cloves, cardamom, peppercorns, fennel seeds, ginger, saffron, and tea bags. Bring to a boil.
- Reduce heat to medium-low. Simmer for 10 minutes until the water reduces by about one-third and turns deep burgundy.
- Add milk. Raise heat to high until it boils, then reduce to medium and simmer for 5 minutes.
- Raise heat to high for a final 1-minute rolling boil. Turn off the stove.
- Add jaggery and stir until dissolved. (If using sugar, add it with the milk in Step 3 instead.)
- Aerate with a ladle. Scoop and pour back 4 to 5 times to deepen flavor and create froth.
- Strain into a cup and serve.
0 Comments