Quick and Easy Masala Chae – Spiced Tea

20 mins Cook
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Masala chae nomnomwow

Masala Chae or spiced tea is made of cinnamon stick, ceylon or cassia, 3 whole cloves, 4 green cardamom pods, 3-4 black peppercorns, fennel seeds, optional
and fresh ginger. This hot drink is so good for your digestion system. You can have it like a coffee. If you love iced coffee than you should try my recipe of Iced Matcha Latte.

We all love masala chae it’s a must thing in the morning. It gives so much relief to your spirit

Ramsha Baig

Why This Masala Chae / Spiced Tea Recipe?

For many of us, now not a whole lot notion goes into making Masala Chai. however in case you haven’t made it before, there are a few belongings you need from a recipe. here’s why you’ll like this one:

  • It money owed for evaporation. this indicates you received’t set out to make 2 cups and end up with 1/2 a cup.
  • The ginger isn’t always overwhelming. Indian eating places regularly add masses of ginger and permit their chai sit for hours, which finally ends up making it a little uncomfortable to drink.
  • Including directly to that, the spices in this recipe are balanced and no longer too smelly. Of route, you could customise each spice for your flavor. but the base spice mix serves a impartial start line in order that no spice is overpowering.
  • As continually, it’s precise, easy-to-follow, and tested to perfection!

What is Masala Chai?

Masala chai (or Spiced Chai) is a conventional Indian tea made with spices, ginger, and milk. even though Masala Chai isn’t as popular in Pakistani subculture as it’s far in Indian way of life, growing up as a South Asian in the us, I’ve had limitless cups. Masala chai elevates a regular cup of chai with spices, making it even more relaxing, calming, and soothing to the senses. this text from Diaspora Co. showcases the records and evolution of Masala Chai.

Masala Chae
Masala Chae

Chai Vs Masala Chai

The phrase chai truly manner tea. you have the simple, milky cup of chai, the in general crimson Kashmiri chai, and lots of different popular versions of chai. Masala Chae is outstanding by way of the use of spices, or masala, in chai.

Masala Chai Vs Chai Tea

Yes, Chai Tea is a redundant time period. (My pal Kathryn’s PSA on terms like “Chai Tea” and “Chai-Spiced” explains it great.) but I do think that Chai Tea, to begin with a rendition on masala chae, has developed into its very own drink. after I consider Chai Tea or Chai Tea Lattes, I consider the espresso shop drink made with concentrated Chai flavor. It’s so special from conventional Indian Masala Chae, that it could thoroughly be labeled as a completely specific drink.

Masala Chai Ingredients

Tea bags, a few spices, milk, and sweetener are all you need to make this soul-soothing cup of chai. As always, if you’re missing a spice or two, don’t let that deter you from making it!

What Type of Black Tea to Use for Chai

I propose the use of strong Pakistani/Indian black tea bags which are regularly made with Assam or Darjeeling tea leaves using the CTC approach. Tapal, Wagh Bakri, Ahmad Tea, and Tetley are some of the manufacturers generally discovered in South Asian grocery shops. If the usage of weaker tea or entire leaf Darjeeling or Assam, add more as needed (typically ~2 tbsp).

I developed this recipe with tea baggage. if you opt to use tea leaves, you absolutely can. but depending on the emblem, it can increase the electricity of the tea and consequently make the spices greater muted. adjust by using reducing tea and/or grinding the spices.

Other Ingredients

  • Whole spices: This recipe uses 4 whole spices that are commonly used to make Masala Chae:
    1. Cinnamon sticks (both Cassia & Ceylon work here)
    2. Cloves
    3. Green cardamom pods
    4. Black peppercorns
    5. Fennel seeds – Optional, but I love how they make masala chai more vibrant. Some restaurants also use mint leaves which gives a similar, fresh flavor.
  • Fresh ginger root: If I’m feeling under the weather, I’ll add another slice or 2 of ginger. Otherwise, I prefer the ginger to be subtle. For stronger ginger flavor, use a mortar & pestle to crush it instead of slicing.
  • Milk: Feel free to use whole milk, reduced-fat milk, lactose-free milk, etc. For a dairy-free substitute, I’ve tried soymilk, which takes well to boiling. Here’s Minimalist’s Baker’s vegan version of Masala Chae in which she suggests using rich and creamy dairy-free milk such as oat milk or coconut milk.
  • Sugar: Though a regular cup of chai is fine unsweetened, I find sweetener is critical to drawing out and balancing the spices of Masala Chai. I love using the less-processed turbinado (similar to demerara sugar) and adding it while making the chai. This way, it dissolves into the chai instead of settling down to the bottom of your cup. You can substitute with any sweetener of choice. If using honey or maple syrup, add it once you’ve taken it off the heat.

How to Make Masala Chai

Here’s how to make the perfect cup:

  • Step 1: Place a saucepan over high heat and add water. If you’re using a larger pan, add an extra 1/4 cup water to account for the extra evaporation. Add the whole spices & ginger while the water is coming to a boil.
  • Step 2: Throw in the tea bags (or leaves) and reduce the heat to a simmer so the tea and spices have time to infuse the water. Stop and smell the aroma of the spices here.
  • Step 3: add the milk and sugar. as soon as it involves a boil, lower the heat and permit it to simmer for another five minutes or so.
  • Step 4: improve the heat to excessive and permit it to come back to a rolling boil for a minute or so, relying on how ‘cooked’ you want the milk. there is no proper or incorrect, it definitely boils all the way down to desire.

How to Aerate Chai

In Pakistan and India, Chai vendors (known as chai walah) use a ladle to time and again scoop up and pour returned the chai. I discover this enhances the flavor and creaminess.

regularly, they’ll expertly pour the chai from a distance into small cups, developing natural, frothy bubbles. (right here’s a video with the aid of travel Thirsty showing a chai supplier in India making masala chae. in the direction of the stop, he aerates the chai with the aid of ‘pulling’ it from one cup to the next.)

Upon trying it, I noticed the greater narrow the glass, the extra frothy it gets (similar to how you need a slender Turkish Ibrik to create froth on Turkish espresso). seeing that maximum folks don’t have the hand-eye coordination of tea companies, we are able to use a milk frother to create a similar impact

Tips for the Perfect Cup

  • The type of tea you use is extremely important to the overall flavor. I usually use Tapal tea, but this may be more because we’re used to it than for its quality.
  • If the color is not deep enough or the chai is not strong enough after you’ve allowed the milk to simmer for a few minutes, feel free to add more tea bags/tea leaves.
  • Lastly, like with any drink, you’ll discover your ideal cup over time. Even while (gladly) testing this recipe many times, my preferences evolved and fluctuated.


  • For a lighter cup, every now and then i really like to use a smaller quantity (~1/4 cup) of evaporated milk in conjunction with some entire milk. In this example, simmer for less time to hold it mild.
  • more ‘sweet’ spices you could attempt experimenting with: celebrity anise, nutmeg, and saffron.

How to Serve Masala Chai

I love serving any type of milky tea with baked items, cookies (or biscuits as many South Asians call them), or cake rusk. due to the fact that I sweeten Masala chai, it’s best as-is.

Quick and Easy Masala Chae - Spiced Tea

Quick and Easy Masala Chae - Spiced Tea

Masala Chae or spiced tea is made of cinnamon stick, ceylon or cassia, 3 whole cloves, 4 green cardamom pods, 3-4 black peppercorns, fennel seeds, optional and fresh ginger. This hot drink is so good for your digestion system. You can have it like a coffee.
prep time
0 mins
cooking time
20 mins
total time
20 mins



  • 2 – 2 ¼ cups (16-18 oz ) filtered water

  • 1 3-4 inch cinnamon stick, ceylon or cassia

  • 4 green cardamom pods, cracked open

  • 3-4 black peppercorns

  • 1/2 tsp fennel seeds, optional

  • 1/2- inch (~4 g) fresh ginger, peeled and thinly sliced

  • 2-3 black tea bags or sub 2 – 4 tsp loose leaf black tea, (See Note 1)

  • 1 cup (8 oz) whole milk, or 2% reduced fat milk

  • 3-4 tsp (~15-20 g) turbinado cane sugar or raw cane sugar


Heat a small/medium (1-2 qt) saucepan over excessive heat. add water, cinnamon stick, cloves, cardamom pods, black peppercorns, fennel seeds (if the usage of), and ginger. (See observe 2) carry to a boil and add the tea baggage or leaves.
Reduce the heat to medium/medium-low and simmer lightly for 7-10 minutes, depending on how sturdy you’d just like the tea and spices. it'll flip a deep burgundy colour and decrease slightly.
Add milk and sugar and stir to combine. boost the heat to excessive (or permit the milk to come to a boil on its very own). once the milk involves a boil, decrease the warmth to medium and permit it to simmer for every other 5 minutes.
While equipped to serve, boost the heat to excessive and allow it to come to a rolling boil for a minute or so, relying on how 'cooked' you like the milk. (See notice 3) in case you’d like, use a ladle to aerate the chai to deepen the flavor and make it creamier.
Pour into cups through a strainer and add greater sweetener, if needed.


Note 1: What type of Black Tea? I suggest using strong black tea bags which are often made with Assam or Darjeeling tea leaves using the CTC method. Some brands commonly available in South Asian grocery stores are Tapal, Wagh Bakri, Ahmad Tea, and Tetley. If using weaker tea like Twinings or Lipton, add an extra 1-2 tea bags. If using whole, loose leaf Assam or Darjeeling tea, you’ll need around 2 tbsp. I developed this recipe using tea bags. If you prefer to use tea leaves, you certainly can. But depending on the brand, it may increase the strength of the tea and therefore make the spices more muted. Adjust by reducing tea and/or grinding the spices. Note 2: I usually use the whole spices as-is. For an even stronger, more pronounced flavor of the whole spices, you can roughly crush them using a mortar & pestle or grind them in a spice grinder. It won’t change the taste or throw off the balance of the spices, it’ll just slightly increase their intensity. Note 3: Allowing the milk to boil deepens the flavor and color of the chai. Boiling too long makes it bitter and heavy. The sweet spot (for me) is when the milk to takes on an evaporated, cooked flavor without getting heavy.
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