Key takeaways
- Real masala chai is simmered: water, strong black tea, milk and whole spices cooked together.
- Use crushed whole spices (cardamom, cinnamon, ginger, cloves, black pepper) for the best aroma.
- A tea bag shortcut works: simmer spices first, then add tea bags and milk.
- Adjust spice, sweetness and strength to taste, and strain well before serving.
To make chai at home, simmer 1 cup of water with a few crushed whole spices for about 5 minutes, add 2 teaspoons of strong black tea, pour in 1 cup of milk, sweeten to taste, bring it to a gentle simmer for a few minutes and strain. The result is a milky, fragrant, warmly spiced tea known as masala chai, and it takes about 15 to 20 minutes from start to finish.
This guide gives you a classic recipe, a tea-bag shortcut, a make-ahead spice blend, and tips for adjusting the flavor.
What is chai?
The word “chai” simply means tea in Hindi and many other languages, which is why “chai tea” literally means “tea tea.” In English-speaking countries, “chai” usually refers to masala chai, a spiced milk tea from India. You can read more about its background in the Masala chai overview on Wikipedia.
Home recipes differ from household to household, and from region to region. This guide gives a balanced starting point that you can change to suit your taste. If you wonder how the café drink compares, read our guide on masala chai vs chai latte.
Ingredients (makes 2 cups)
- 1 cup (240 ml) water
- 1 cup (240 ml) whole milk, or milk of your choice
- 2 teaspoons loose strong black tea (such as Assam or a CTC chai tea), or 2 tea bags
- 4 green cardamom pods, lightly crushed
- 1 small cinnamon stick (about 2 inches)
- 3 whole cloves
- 4 black peppercorns
- 1 inch (2.5 cm) of fresh ginger, sliced or grated
- 1 to 2 teaspoons sugar, honey or jaggery, to taste
If you are unsure which black tea to use, our guide to Assam vs Darjeeling tea explains why robust Assam is usually the best choice for chai.
Equipment
- A small saucepan
- A fine-mesh strainer
- A mortar and pestle or the back of a spoon for crushing spices
- Two mugs
Step-by-step masala chai recipe
1. Crush the spices
Lightly crush the cardamom pods, cloves, peppercorns and cinnamon. You want them cracked open, not turned into powder, so they release aroma without making the tea gritty.
2. Simmer water with spices and ginger
Combine the water, crushed spices and ginger in a saucepan. Bring to a boil, reduce the heat and simmer for about 5 minutes. The water should smell warm and fragrant.
3. Add the tea
Add the loose tea and simmer for 2 to 3 minutes. Chai is typically brewed much stronger than a standard cup of tea, because the milk and spices will dilute the tea flavor.
4. Add milk and sweetener
Pour in the milk and sweetener. Heat until the chai begins to rise toward a boil, then lower the heat and simmer for another 1 to 2 minutes. Watch it carefully: milk can boil over quickly.
5. Strain and serve
Strain through a fine-mesh strainer into mugs. Taste and add more sweetener if you like. Serve hot.
Chai with tea bags
This shortcut is convenient and still tastes good:
- Simmer the water and spices for 5 minutes.
- Add 2 black tea bags and steep for 3 minutes.
- Add milk and sweetener and simmer for 2 minutes.
- Remove the bags, strain out the spices and serve.
Black tea bags marketed for strong breakfast tea work best. If you want guidance on how loose and bagged tea compare, see loose leaf tea vs tea bags.
Chai from scratch: a homemade masala spice blend
If you make chai regularly, mix a dry spice blend in advance. A simple version is:
| Spice | Amount |
|---|---|
| Ground cinnamon | 2 tablespoons |
| Ground ginger | 1 tablespoon |
| Ground cardamom | 1 tablespoon |
| Ground cloves | 1 teaspoon |
| Ground black pepper | ½ teaspoon |
Combine in a jar and store airtight. Use about ¼ to ½ teaspoon per 2 cups of chai. Ground spices lose aroma faster than whole ones, so make small batches. Our article on how to store loose leaf tea has storage tips that apply to spices as well.
Adjusting the flavor
| If you want… | Try this |
|---|---|
| Stronger tea flavor | Add ½ teaspoon more tea or simmer a minute longer |
| More spice | Add another cardamom pod or a bit more ginger |
| Creamier chai | Use more milk, or replace some water with milk |
| Lighter chai | Use 2 parts water to 1 part milk |
| Sweeter chai | Add sugar, honey, jaggery or maple syrup |
| Less bitter | Use less tea or shorten the simmer |
For a dairy-free version, use oat milk, which tends to be creamy, or another plant milk. Add it near the end and keep the heat moderate.
Regional and flavor variations
- Kadak chai: extra strong, often simmered longer.
- Ginger chai: more ginger and fewer other spices.
- Cardamom chai: mostly cardamom for a simple, aromatic cup.
- Iced chai: brew double strength and chill over ice. See how to make iced tea for the method.
- Winter chai: add a pinch of nutmeg or star anise.
Tips for the best chai
- Use fresh whole spices when you can. Their aroma is much brighter.
- Do not boil it aggressively. A gentle simmer prevents bitterness and boil-overs.
- Strain well. Spices can be gritty.
- Use fresh ginger. Dried ginger tastes different, more sharp than bright.
- Taste as you go. Chai is forgiving, so adjust spice, sweetness and strength.
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Bitter chai | Tea simmered too long, too much tea | Shorten the simmer; use less tea |
| Weak chai | Not enough tea, too much milk | Add more tea; reduce the milk |
| Flat chai | Old spices | Use fresher spices |
| Gritty chai | Fine spices not strained | Use a finer strainer |
| Milk curdles | Acidic or heat shock | Warm milk gently; lower the heat |
Is chai caffeinated?
Masala chai is made with black tea, so it contains caffeine. The amount depends on how much tea you use and how long you simmer it. A caffeine-free version can be made with rooibos in place of black tea. For more, see our list of caffeine-free teas.
Serving ideas
Chai pairs well with biscuits, buttery shortbread, toast, fruit cake and savory snacks. It is also a good comfort drink in cool weather.
To learn more about black teas and how they differ, visit our complete guide to tea or browse the Chai & Black Tea hub.
Making chai for a group
To make chai for four to six people, scale the recipe in a larger pot: 3 cups of water, 3 cups of milk, 6 teaspoons of strong black tea, 12 crushed cardamom pods, 2 cinnamon sticks, 8 cloves, 10 black peppercorns, a 2-inch piece of ginger and sweetener to taste. Simmer the water and spices for 8 to 10 minutes, add the tea for 3 minutes, pour in the milk and bring to a gentle simmer for 3 minutes. Strain into a warm teapot or thermos to keep it hot. Spice flavors take a little longer to develop in larger batches, so taste before serving.
Troubleshooting regional preferences
Chai is personal, and household recipes differ. If you want a more ginger-forward chai, add more fresh ginger and fewer sweet spices. For a creamier, richer chai, use more milk and simmer a little longer. For a lighter chai, use equal amounts of water and milk, or less tea. Some families skip black pepper, and others add fennel seed, star anise or a pinch of nutmeg. Try the base recipe and then change one thing at a time so you can learn what each ingredient does.
Make-ahead and storage
You can prepare a dry mix of whole spices in a jar to save time, using a ratio of about 4 parts green cardamom, 2 parts cinnamon, 1 part cloves, 1 part black peppercorns and 1 part dried ginger. Crush a spoonful as needed. Brewed chai keeps in the refrigerator for 2 to 3 days in a covered container, and reheats gently on the stove. Because it contains milk, do not leave it out for long periods. For the broader context of how it differs from café drinks, read masala chai vs chai latte, and to choose the right black tea, see Assam vs Darjeeling tea.
Frequently Asked Questions
What tea is used to make chai?
Strong black tea is the usual base. Assam is a classic choice, and broken-leaf or CTC black teas are popular because they brew quickly and bold enough to hold up to milk and spices.
Can I make chai with tea bags?
Yes. Simmer the spices and water for a few minutes, add 2 to 3 black tea bags per 2 cups of liquid, add milk and simmer briefly, then strain.
What spices go in masala chai?
Common spices are green cardamom, cinnamon, fresh ginger, cloves and black peppercorns. Some recipes also use fennel seed, star anise or nutmeg. There is no single correct recipe.
Can I make chai without milk or with plant milk?
Yes. Chai tastes best with whole milk, but oat milk is a popular plant-based option because it is creamy and holds up to heat. Almond and soy work too; add them toward the end to avoid curdling in some cases.
How do I store homemade chai?
Refrigerate brewed chai in a covered container and use it within 2 to 3 days, reheating gently. You can also keep a dry homemade spice blend in an airtight jar for several weeks.
Want the bigger picture? Read our complete guide to tea or explore more in Chai & Black Tea.
