
Classic masala chai
- Published: 28 Jan 25
- Updated: 13 Feb 25
This classic masala chai recipe combines aromatic spices, strong black tea, and creamy milk to create a deeply comforting and flavourful drink. Perfect for warming up on a chilly day or enjoying with friends, it’s a timeless blend that captures the essence of Indian tea culture.

Have you tried these moreish chai cupcakes?
Ingredients
- 460ml water
- 460ml whole milk (or dairy-alternative like almond or oat)
- 2 tbsp loose black tea leaves (preferably Assam or Darjeeling)
- 4-5 green cardamom pods, lightly crushed
- 1 small cinnamon stick
- 3-4 whole cloves
- 1-2 black peppercorns (optional, for extra heat)
- 2.5cm piece of fresh ginger, thinly sliced
- 1-2 tablespoons sugar, jaggery, or honey (to taste)
Method
- Put the water, cardamom, cinnamon, cloves, black pepper and ginger in a medium saucepan. Bring it to a boil over a medium heat. Let the mixture simmer for 5-7 minutes to allow the spices to release their aromas and infuse the water.
- Add the tea leaves to the simmering water. Stir well, then let it simmer for 2-3 minutes. The tea should begin to darken and the flavour should start to infuse.
- Pour in the milk and add your desired sweetener (sugar, jaggery, or honey). Bring the mixture back to a boil, stirring occasionally to ensure the milk doesn’t overflow. Keep a close eye on the pan, as milk tends to froth and boil over quickly. Once the tea reaches a boil, reduce the heat and let it simmer for 2-3 more minutes, allowing the flavours to meld. The longer you simmer, the stronger the flavour of the chai.5 Remove the chai from heat and strain it into cups using a fine mesh strainer to remove the tea leaves and spices. Serve the chai hot, ideally with a side of biscuits or savoury snacks like samosas or pakoras. Enjoy the rich, spiced warmth!
- Recipe from February 2025 Issue
Nutrition
- Calories
- 88kcals
- Fat
- 4.1g (2.6g saturated)
- Protein
- 3.9g
- Carbohydrates
- 8.8g (8.8g sugars)
- Fibre
- 0g
- Salt
- 0.1g
delicious. tips
Top tips for great masala chai at home
- Use fresh spices as pre-ground ones lose potency over time
- Feel free to adjust the spice level to your taste
- Don’t keep boiling your spices as it can cause bitterness – simmering extracts the most flavour
- Use strong black tea such as assam or darjeeling – loose leaf gives a richer flavour than tea bags
- Experiment with plant-based milks but choose one that’s creamy, to maintain chai’s rich texture
- Try different sweeteners – jaggery (unrefined cane sugar) adds a caramel-like flavour, while sugar simply adds sweetness – and different honeys bring their own flavours
- Chai is traditionally served with snacks such as savoury samosas or sweet biscuits to balance its spiciness – so be sure to try one of our chai-flavoured bakes
Jaggery is a brown-gold unrefined cane or palm sugar – it still has the flavours of molasses in it.
The longer you simmer the spices, the stronger the flavour of the chai.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter