The story of masala chai (and secrets to a great cup)

Indians say that the smell of brewing chai can instantly awaken a sense of home, even if one is thousands of miles away. For me, the smell of chai brewing is definitely a doorway to my home. Its warmth feels like my dad’s hug. Its aroma carries me back to the kitchen, where my mum poured her love into every cup. When I was away from home for the first time, homesickness crept in, but I couldn’t bring myself to tell my parents how much I missed them. Instead, I found comfort at the nearest gurdwara (Sikh temple) at dawn, seeking solace in a simple cup of chai. In those quiet moments, it wasn’t just tea – it was home, love and everything familiar. This experience was the reason I started my research on the subject.

Masala chai goes global

Masala chai’s journey from Indian street vendors to cafés around the world is a fascinating story of cultural exchange. Tea had originally been imported from China but the British began large-scale tea cultivation in India in the 19th century. However, it was the rise of local chaiwalas (tea vendors) in the 20th century that turned masala chai into the beloved beverage we know today. These vendors served spiced tea to the working masses, offering a comforting respite during long hours of labour.

In recent decades, masala chai has gone global, from cafés in New York to street stalls in Japan. Starbucks has been serving its version of a chai latte since 1999 and it remains one of its most well-known menu items. This adaptation typically uses steamed milk and a spiced syrup or concentrate, catering to the desire for quick, accessible versions of the drink while still maintaining the essence of its aromas.

Other creative spins on masala chai include iced masala chai lattes, chai-flavoured cookies (which Taylor Swift is known to bake) and even chai-infused cocktails – adapting the drink to new trends while preserving its core of spiced notes. And all over the UK you’ll find new masala chai cafés, such as Chai Guys in London and Chai Green, with branches in Cardiff, Leicester and Birmingham.

The Ayurvedic connection

The word “chai” simply means “tea” in Hindi, but when combined with “masala” – a blend of spices – this simple drink evolves into a brew with a medicinal reputation, celebrated for its ability to improve health and vitality. In Ayurveda, India’s traditional holistic system of medicine, each spice used in masala chai is understood to have unique therapeutic qualities, said to work together to restore balance in the body.

• Cardamom has been traditionally revered for its digestive and anti-inflammatory properties and cinnamon for its antioxidant effects
• Ginger is widely used to aid digestion and reduce nausea
• Cloves are valued for their antimicrobial qualities and their ability to soothe a sore throat
• Black pepper is a stimulant that aids in digestion and enhances the bioavailability of other spices, such as turmeric

In Ayurveda, the spices used in masala chai are seen not just as flavour enhancers but as functional ingredients designed to support overall wellness.

What makes chai masala special?

A great cup is all about balance. From the first sip, the malty richness of black tea hits your palate, followed by the fragrant, invigorating spices. Cardamom brings a citrussy sweetness, while cinnamon adds cosy warmth. Ginger introduces a zesty kick, while cloves and black pepper provide depth and complexity, each playing its role in a harmonious symphony of flavours. The milk smooths out any harshness from the spices, creating a creamy texture that softens the heat without dulling the notes. Every element of masala chai should be carefully measured, ensuring no single spice overpowers the others. It’s a drink that invites you to slow down and savour every detail.

The key ingredients

The recipe varies widely across India and beyond. In the north, particularly in places like Delhi and Punjab, chai is often made with a robust blend of spices such as cardamom, cinnamon, and ginger, while in Gujarat, the flavour tends to be sweeter, with added sugar or jaggery and sometimes even saffron. In the southern parts of India, particularly in Kerala, chai may be brewed with coconut milk, which lends it a creamy richness and distinctive texture.

In some regions, black pepper, cloves or fennel seeds are added to the mix for a spicier, more aromatic brew, while some include herbs such as basil for an extra layer of flavour. The variations in the recipe reflect the diverse cultural influences and preferences found across India, allowing each cup of chai to tell its own regional story.

My classic masala chai recipe combines aromatic spices, strong black tea and creamy cow’s milk to create a deeply comforting and flavourful drink. It’s a timeless blend that captures the essence of Indian tea culture.

Top tips for a great cup

• Use fresh spices. Just-crushed cardamom, fresh cinnamon sticks and sliced ginger will give your chai a much more vibrant, aromatic flavour. Ready-ground spices can lose their potency over time.
• Adjust the spice level to your taste. If you like a spicier chai, add more ginger or black pepper; for a milder version, reduce the amount of cardamom or cinnamon.
• Simmer, don’t boil. Let the spices and tea leaves simmer gently rather than boiling furiously, which can cause bitterness. Simmering slowly extracts the full depth of flavour.
• Use quality tea. Choose a strong black tea like assam or darjeeling. Loose leaf tea will provide a far richer less tannic flavour compared to tea bags.
• Sweeten to taste. Whether you prefer sugar, jaggery or honey, adjust the sweetness to suit your personal preference. Jaggery adds a deeper, caramel-like flavour, while sugar provides more straightforward sweetness.
• Experiment with milk. Traditional masala chai uses whole milk, but you can try plant-based milks like oat, almond or coconut for a dairy-free version. If using plant milk, choose one that’s creamy to maintain the chai’s rich texture.
• Strain well. To avoid the bitterness of tea leaves or clumping spices, strain the chai through a fine mesh sieve before serving.

Troubleshooting your chai

Should you boil milk for chai?
Ideally, you should not boil the milk for chai. Milk tends to froth and overflow easily when boiled and high heat can sometimes cause it to curdle. Instead, bring the milk to a gentle simmer after adding it to the spiced tea mixture.

Why is my chai tasteless?

• Weak tea leaves. Make sure you’re using a strong, robust black tea like assam or darjeeling.
• Not enough spices. You may need to add more spices or let them steep longer. Freshly ground spices often provide a more intense flavour.
• Insufficient simmering. Ensure you’re simmering the spices and tea long enough to extract the flavours. A quick brew won’t extract the full potential of the spices and tea.
• Low-quality milk. Low-fat or overly processed milk can dilute the richness and creaminess of the chai, so opt for whole milk (or a creamy non-dairy option) for better taste.

Why does my chai turn bitter?

• Over-steeping the tea. Tea leaves, especially black tea, can become bitter if they are steeped for too long or boiled too vigorously.
• High heat. If you boil the chai at a high temperature, the tea can turn bitter. Always simmer gently once the milk is added.
• Too much tea. Using too many tea leaves in proportion to water can also make the brew overly strong and bitter.

What milk tastes best in chai tea?
The best milk for chai depends on your preference, but whole milk is the traditional choice, providing a rich, creamy texture that balances the spices and tea. For non-dairy alternatives, oat milk is a popular choice because it’s creamy and complements the spices well, while almond milk is lighter but adds a pleasant nuttiness. Avoid skimmed milk.

Should you toast the spices for chai?
Toasting your spices can enhance their flavours, making them more aromatic and intense. Lightly toasting whole spices like cardamom, cinnamon and cloves in a dry pan before adding them to the water can bring out their essential oils and deepen the chai’s flavour profile. However, this step is optional and not traditionally done by all chai drinkers, so feel free to experiment and see if you like the extra depth it provides.

Serve with snacks

Masala chai is often paired with traditional snacks like samosas, pakoras or biscuits.

• Sweet Think buttery shortbread biscuits or a rich spiced bake like carrot cake or gingerbread. These treats match the chai’s warmth and spiciness.
• Savoury Chai is equally at home with crispy pakoras, samosas or other deep-fried Indian snacks. The chai’s spice profile enhances the savoury flavours of the food.
• Light snacks Try pairing chai with fresh fruit like citrus or apples. The fresh sweetness beautifully complements the intense spices in the tea.

Make Natasha’s classic masala chai recipe – and browse chai-inspired inspired treats including cupcakes, teacakes and a chai latte milkeshake.