Homemade 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.
Find it online: https://bitezly.com/homemade-masala-chai-from-scratch-recipe/
