If you have ever craved that perfect, soul-soothing cup of spiced tea, then this Homemade Masala Chai from Scratch Recipe is exactly what you need. It’s a warm hug in a cup, combining fragrant spices, robust black tea, and creamy milk to create a symphony of flavors that dance on your palate. Making this masala chai from scratch lets you control every note from the spicy kick of cardamom and cloves to the sweet balance of sugar and creamy milk. It’s incredibly satisfying and surprisingly simple—a recipe that invites you to slow down, savor the moment, and enjoy a true Indian classic in your own kitchen.
Ingredients You’ll Need
Gathering the right ingredients is the first step to mastering this Homemade Masala Chai from Scratch Recipe. Each component, though humble on its own, comes together to craft a deeply flavorful and aromatic beverage that’s more than the sum of its parts. The spices infuse warmth, the black tea lends boldness, and the milk brings smoothness, making every sip truly special.
- 2 cups filtered water: Starting with clean water ensures a pure and crisp base flavor.
- 1 cup milk: Use whole or your favorite milk for the rich, creamy texture that makes masala chai irresistible.
- 3 teaspoons black tea: Choose loose Assam or Ceylon tea for a robust, hearty brew; tea bags work, but use extra for strength.
- 3 teaspoons sugar: Sweetens and balances the spice intensity perfectly.
- 1 cinnamon stick: Adds a warm, sweet-spicy note that’s iconic in chai.
- 4 green cardamom pods: Provide a fragrant, citrusy flavor that brightens the chai.
- 4 whole cloves: Bring an earthy warmth, adding depth to the spice blend.
- 8 black peppercorns: Give a mild heat and subtle sharpness that tingles on the tongue.
- 3 slices ginger root: Offers fresh, zesty spice with a hint of zing to awaken the senses.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Homemade Masala Chai from Scratch Recipe
Step 1: Prepare Your Spices
The secret to incredible masala chai starts with the spices. Using a mortar and pestle, crush the cinnamon stick, cardamom pods, cloves, peppercorns, and ginger slices just enough to release their fragrant oils. Don’t grind them to powder; you want those charming large pieces that are easy to strain later on, which also gives the tea a rustic and authentic feel.
Step 2: Simmer the Spices
Bring the filtered water to a boil in a pot and add your freshly crushed spices and ginger slices. Let this simmer gently for at least five minutes so the warm, complex aromas can fully infuse into the water. This simmering step is where the magic begins as the spices start to shine.
Step 3: Add Tea and Sweetness
Next up, stir in the black tea leaves and sugar. Mix well until the sugar completely dissolves in the spiced water. The boldness of the tea blends beautifully with the sweetness to create the perfect flavor balance.
Step 4: Pour in Milk and Final Simmer
Now pour in the milk and bring the entire mixture back to a boil. Here’s a little trick: as the chai bubbles and nears the top of the pot, lift it off the heat to prevent boiling over, then return it to the stove and repeat this process a few times. This technique helps develop a creamy richness and keeps your kitchen mess-free. Once happy with the strength, let it simmer for five more minutes on low heat.
Step 5: Strain and Serve
Finally, pour your masala chai through a fine mesh sieve into your favorite mugs, catching all those beautifully infused spices. Feel free to sprinkle a bit of freshly grated cinnamon or even a pinch of nutmeg on top for an extra aromatic touch. Enjoy that first heavenly sip!
How to Serve Homemade Masala Chai from Scratch Recipe
Garnishes
Sprinkle freshly grated cinnamon or a tiny pinch of nutmeg on top to elevate that warm, spicy fragrance. A few crushed cardamom seeds scattered on the surface add a lovely polish and visual appeal. These simple garnishes turn your everyday chai into a special treat.
Side Dishes
Masala chai shines when paired with classic Indian snacks like samosas, pakoras, or crispy biscuits such as Marie or digestive cookies. Sweet treats like soft coconut ladoos or almond biscuits are delightful companions that complement the chai’s spicy sweetness perfectly.
Creative Ways to Present
Pour your Homemade Masala Chai from Scratch Recipe into beautiful glass cups to showcase the creamy, light brown color. Serve with a small plate of bite-sized snacks on the side, or for a cozy afternoon, accompany it with a cozy blanket and a stack of your favorite books. Presentation makes it even more inviting and those little touches create an experience worth savoring.
Make Ahead and Storage
Storing Leftovers
Leftover masala chai can be stored in the refrigerator for up to two days. Keep it in a sealed container to maintain its fresh flavors. Before drinking, give it a quick stir or shake as the spices may settle at the bottom. This makes for a quick warm-up during busy mornings or a soothing after-dinner pick-me-up.
Freezing
Freezing masala chai is generally not recommended due to the milk content, which can separate and affect texture upon thawing. For the best taste and consistency, it’s better to enjoy it fresh or refrigerate it within the two-day window.
Reheating
Reheat your chai gently on the stovetop over low heat, stirring occasionally to redistribute the spices and prevent scorching. Avoid microwaving as it can unevenly heat the milk and affect the flavor profile. Warm it until just steaming hot and not boiling for the creamiest, smoothest cup.
FAQs
Can I use tea bags instead of loose black tea?
Absolutely! While loose tea like Assam or Ceylon is ideal for a fuller flavor, tea bags work just fine if you use more than the usual amount to achieve that rich strength typical of masala chai.
What if I don’t have all these spices on hand?
No worries! The beauty of this Homemade Masala Chai from Scratch Recipe is its flexibility. You can adjust or omit certain spices based on preference or availability, though cinnamon, cardamom, and ginger are key to that classic flavor.
Can I make this recipe vegan or dairy-free?
Yes! Simply substitute the milk with plant-based alternatives like almond milk, oat milk, or coconut milk. Keep in mind this may slightly alter the creaminess and flavor but still results in a delicious chai.
Is it necessary to crush the spices instead of grinding them finely?
Crushing rather than finely grinding allows easy straining and releases just enough essential oils without turning your chai gritty or muddy. It also adds a rustic charm to the experience.
How strong should I make the tea?
This Homemade Masala Chai from Scratch Recipe calls for a bold brew to stand up to the spices and milk. Adjust the tea quantity to your taste, but aim for a robust flavor that blends harmoniously with the other elements.
Final Thoughts
There’s nothing quite like brewing your own Homemade Masala Chai from Scratch Recipe to bring a little warmth and spice into your day. It’s a simple, rewarding ritual that fills your kitchen with intoxicating aromas and your cup with comfort. Whether you’re sharing it with friends over a cozy chat or savoring it quietly on your own, this recipe is a delightful companion any time you need a flavorful pick-me-up. Go ahead, give it a try—you’re going to fall in love with every sip!
PrintHomemade Masala Chai from Scratch Recipe
This easy and delicious homemade Masala Chai recipe brings the authentic flavors of Indian spiced tea to your kitchen. Made from scratch with a perfect blend of black tea, warm spices, fresh ginger, and creamy milk, this comforting beverage is ideal for any time of day.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 to 3 cups (about 2 1/2 cups)
- Category: Beverage
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Spices
- 1 Cinnamon Stick
- 4 Green Cardamom Pods
- 4 Whole Cloves
- 8 Black Peppercorns
Main Ingredients
- 2 cups filtered water
- 1 cup milk
- 3 teaspoons black tea (preferably loose Assam or Ceylon)
- 3 teaspoons sugar
- 3 slices ginger root
Instructions
- Crush Spices: Using a mortar and pestle, gently crush the cinnamon stick, cardamom pods, cloves, and black peppercorns. You don’t need to grind them finely; just break them into smaller pieces so they can infuse the tea and be easily strained later.
- Boil Water: Pour 2 cups of filtered water into a pot and bring it to a rolling boil over medium-high heat.
- Simmer Spices and Ginger: Add the crushed spices and ginger slices to the boiling water. Reduce the heat and let this mixture simmer gently for at least 5 minutes, allowing the flavors to infuse fully.
- Add Tea and Sugar: Stir in 3 teaspoons of black tea leaves and 3 teaspoons of sugar. Mix well until the sugar dissolves completely.
- Add Milk: Pour in 1 cup of milk to the pot. Raise the heat and bring the entire mixture back to a boil.
- Simmer and Manage Boiling: Once boiling, reduce the heat to simmer the chai for 5 minutes. Alternatively, carefully lift the pot off the heat when the tea nears boiling over, then return it to the stove once the bubbles subside. Repeat this process several times to develop a rich, creamy texture.
- Strain and Serve: Pour the chai through a fine mesh strainer into mugs to catch the spices. Optionally, garnish with freshly grated cinnamon on top for an extra aroma and warm flavor.
Notes
- Spice Variations: Feel free to adjust the quantity and type of spices according to your taste. Some like adding star anise or nutmeg for extra depth.
- Tea Suggestions: Loose black tea such as Assam or Ceylon is preferable for a strong flavor. Tea bags can be used but increase quantity to maintain intensity.
- Serving Yield: This recipe yields about 2 1/2 cups of masala chai due to tea leaves absorbing some liquid.
- Milk Options: You may substitute dairy milk with almond, soy, or oat milk if desired.
