Classic masala chai

Name: Classic masala chai
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: Indian recipes
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)

Published: 28 Jan 25
Updated: 26 May 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?

Serves 4
Prep time 20 min

Visit deliciousmagazine.co.uk to save recipe

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

Nutrition: per serving

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.

Fancy getting a copy in print?

Subscribe to our magazine

Classic masala chai

Ingredients

Method

Nutrition

delicious. tips

Chai latte

Chai latte milkshake

Chai cupcakes

Toasted chai teacakes

Banana, chocolate and tahini loaf cake

Banana and cranberry tea loaf

More to discover

Classic masala chai

Ingredients

Method

Nutrition

delicious. tips

Or, how about...?

Chai latte

Chai latte milkshake

Chai cupcakes

Toasted chai teacakes

Banana, chocolate and tahini loaf cake

Banana and cranberry tea loaf

More to discover