Chai (Masala Tea)
Rich masala chai with warming spices and black tea. Quick stovetop method, tips for vegan milk, concentrate, and avoiding sediment.
This recipe is an update of a chai recipe my mother gave me years ago. We have both spent the past 2 years improving upon the original recipe. Our whole family is becoming addicited to it!
Submitted by: Alyx from Evanston, Illinois
Yield: 8 cups
- Simmer whole spices and tea in water for about 10 minutes, then strain and add hot milk and sweetener.
- Use a muslin or tea bag for ground spices to cut sediment, and adjust spice amounts to taste.
- Make a concentrate by brewing the spiced tea base, store in the fridge for several days, and gently reheat with milk.
Spices
Featured in this Recipe
Preparation Instructions:
- Combine all ingredients except milk and sweetener, and boil for 10 minutes. Strain.
- Add the hot milk, and mix, with your choice of honey or brown sugar.
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More About This Recipe
Place the ground cardamom in a tea bag, or muslin bag, if you don't want cardamom sediment in your chai. The Spice House offers muslin bags to hold all of the spices and tea for less overall sediment in your chai.
Frequently Asked Questions
How long should I brew the spices and tea?
Bring the spices and tea to a boil and simmer for about 10 minutes. Ten minutes extracts strong spice flavor without becoming bitter. For a stronger concentrate, brew up to 15 minutes.
Can I make this chai vegan or dairy free?
Yes. Swap the dairy milk for plant milks like oat, soy, or almond. Oat milk gives a creamier result. Heat plant milk gently and avoid boiling to prevent separation.
How do I avoid cardamom sediment in my cup?
Put ground cardamom and other small spices in a muslin bag, tea infuser, or disposable tea filter before boiling. That keeps the spices contained so you can strain cleanly and avoid gritty bits.
Can I make a chai concentrate ahead of time?
Yes. Brew only the water, spices, and tea to make a concentrate. Store it refrigerated in a sealed container for up to 4 to 5 days. When serving, mix equal parts concentrate and hot milk, then sweeten to taste.
How should I sweeten my chai and how much sweetener is typical?
The recipe uses about 1/4 cup honey or brown sugar for the whole batch, which is roughly 1/2 tablespoon per cup. Start with less and add more to taste. Use maple syrup or coconut sugar as alternatives.
Can I use loose leaf tea instead of tea bags?
Yes. Use an equivalent amount of loose black tea by weight or place the loose tea in a muslin bag or infuser so it strains cleanly with the spices. Strong black teas like Assam work best.
How do I adjust the spice level?
Reduce or increase individual spices to match your taste. Cut black pepper and cloves to mellow the heat, or add more ginger and cinnamon for warmth. You can also steep a little less time for milder flavor.
How long should I brew the spices and tea?
Bring the spices and tea to a boil and simmer for about 10 minutes. Ten minutes extracts strong spice flavor without becoming bitter. For a stronger concentrate, brew up to 15 minutes.
Can I make this chai vegan or dairy free?
Yes. Swap the dairy milk for plant milks like oat, soy, or almond. Oat milk gives a creamier result. Heat plant milk gently and avoid boiling to prevent separation.
How do I avoid cardamom sediment in my cup?
Put ground cardamom and other small spices in a muslin bag, tea infuser, or disposable tea filter before boiling. That keeps the spices contained so you can strain cleanly and avoid gritty bits.
Can I make a chai concentrate ahead of time?
Yes. Brew only the water, spices, and tea to make a concentrate. Store it refrigerated in a sealed container for up to 4 to 5 days. When serving, mix equal parts concentrate and hot milk, then sweeten to taste.
How should I sweeten my chai and how much sweetener is typical?
The recipe uses about 1/4 cup honey or brown sugar for the whole batch, which is roughly 1/2 tablespoon per cup. Start with less and add more to taste. Use maple syrup or coconut sugar as alternatives.
Can I use loose leaf tea instead of tea bags?
Yes. Use an equivalent amount of loose black tea by weight or place the loose tea in a muslin bag or infuser so it strains cleanly with the spices. Strong black teas like Assam work best.
How do I adjust the spice level?
Reduce or increase individual spices to match your taste. Cut black pepper and cloves to mellow the heat, or add more ginger and cinnamon for warmth. You can also steep a little less time for milder flavor.
I have a question about the ingridents. You mention adding bay leaves, but European bay leaves or Turkish bay leaves are not used in Indian cooking. They do use a “bay leaf” called the “Indian bay leaf”, more correctly called by it’s Indian name, “Tejpata”. It is completely different.
Do you mean to use the Tejpata leaf?
This is my favorite winter afternoon pick-me-up. I prepare one batch for now and combine the spices for a second batch in a pint jar to store in the frig. Shortens prep time.
How do you boil the ingredients without adding the milk?
Very good. I used dark brown sugar and used 1/3c. This is a great recipe.