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Masala Chai Recipe

Masala Chai Recipe

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  • 2 Cups milk (dairy or almond)
  • 2 Tablespoons black tea
  • 2 star anise
  • 2 inches fresh ginger, coarsely chopped
  • 3 whole cloves
  • 1/2 cinnamon stick
  • Demerara sugar, to taste
  • 2 cardamom pods, opened
  • 2 Cups water
  • A few peppercorns


Heat all ingredients on stove on medium-high heat. Allow it to come to a boil and boil for 2 minutes. Strain directly into glasses or teapot.

Nutritional Facts


Calories Per Serving389

Total Fat17g26%






Vitamin A225µg25%

Vitamin B122µg37%

Vitamin B60.3mg13%

Vitamin C2mg4%

Vitamin D6µg2%

Vitamin E0.5mg2.5%

Vitamin K3µg4%



Folate (food)30µgN/A

Folate equivalent (total)30µg7%




Niacin (B3)0.8mg4.1%




Riboflavin (B2)0.9mg50.2%


Sugars, added12gN/A

Thiamin (B1)0.2mg16.5%


Have a question about the nutrition data? Let us know.



Step 1

Bring ginger, cinnamon, and 3½ cups water to a boil in a medium saucepan over medium-high heat. Lower heat and simmer rapidly, stirring occasionally, until liquid is reduced by a third and very fragrant, about 20 minutes.

Step 2

Remove pan from heat, stir in tea and cardamom, and let steep 2 minutes.

Step 3

Return pan to medium-high heat and stir in milk and maple syrup. Cook, stirring occasionally and keeping a close watch, until mixture begins to foam up and boil, about 5 minutes. Immediately remove from heat and let sit 5 minutes. Strain chai through a fine-mesh sieve into a teapot or pitcher and serve.

How would you rate BA's Best Masala Chai?

Really loved this sweet, gingery chai. I added peppercorns and cloves to the mix and boiled the hecky out of the ginger and spices. Love that the spices heat balances out the maple-syrup sweetness.

This turned out really well. I like my chai with a heavier taste, so I reduced the water for more than 20 minutes. I also added extra ginger and a black cardamom pod for more depth and smokiness. I used a mix of whole milk and half and half for a thicker texture, too. I find the comment on 7/11/20 to be ignorant and an unfortunate example of how the noble intention to be inclusive can be warped into painful extremism. As a woman of color, I am repulsed by the thought that only people of a certain culture/ethnicity can be the voice for that culture, as if only Vietnamese people are ever allowed to present an "authentic" pho recipe - for example. Or that only an Indian staff-person at BA is allowed to present any Indian recipe. The maple syrup used in this recipe is obviously not traditional, but if one tries the substitution, one may find the flavor to be softer and richer than using palm or cane sugar.

So you have a (1) woman who is not Indian (2) writing, and therefore claiming authority on, an Indian recipe while (3) using ingredients that are not even culturally accurate — maple syrup — and (4) providing absolutely no acknowledgement or insight into the culture from which this recipe was taken or inspired by! Do better at representing the BIPOC community and elevating the voices of your BIPOC staff.

OMG, the taste!! It is exquisite. The time to make this fancy warm drink is well worth it. I used almond milk and it turned out fabulous! Thank you for all of the amazing recipes BA. Your team rocks!

I chilled my leftovers in a jar and it was really nice the next day! I used sugar instead of syrup. and 8 teabags, but the tea I used is pretty weak.

The best! I used oat milk and it was creamy and delicious. Also subbed 1 tbs monkfruit sweetener for the maple syrup. I like my chai not too sweet.

LOVE. Can you please share ginger amount in tbs for consistency? Thank you!

So yummy! Could you give a TBS amount for the ginger for consistency? thank you!

This is sooo delicious on a rainy day! Would it be sacrilege to make this the night before and heat it up the next morning? I think this would be wonderful in a thermos to take to work but I'm worried it wouldn't be as wonderful reheated.

SO GOOD! I love the spicy ginger flavor it's perfect for a sudden scratchy throat during a polar vortex. I used a coconut based dairy alternative because my husband is lactose intolerant and we never have real milk and it was great!

Absolutely fantastic and not at all difficult. It takes a little time, but the results are worth it. I cut down the number of tea bags to 5 and like the results a little better. When I come home from work, I get this started and it makes the house smell wonderful and then I have a steaming cup and save the rest for the next day. I'm addicted!

Is it possible to make this recipe with an alternative milk (soy milk or almond milk)?

Fantastic. My assam tea was loose leaf but not as finely crumbled like shown in the video, so make sure you measure your tea after crumbling.

What is Masala Chai?

Masala chai is a creamy, spiced tea that’s most popular in India but is increasingly enjoyed around the world. The primary difference between chai and masala chai is that masala chai includes spices, while chai is simply tea and milk.

Chai is typically made with four components:

  1. Black tea (we prefer bagged or loose-leaf, decaf when possible)
  2. Milk (we went dairy-free with coconut and/or cashew )
  3. Sweetener (we went for a little maple syrup)
  4. Spices (ginger, cinnamon, clove, cardamom, black pepper)

The spices vary depending on the recipe, but our favorite combination is cinnamon, cardamom, black pepper, cloves, and ginger.

For a more authentic recipe and to learn more about this delicious Indian tea, see this video from Bhavna’s Kitchen.

To begin making the Masala Chai Recipe, warm milk and keep aside.

In a saucepan bring two cups of water and the ground spices and ginger to a boil. Allow it to boil for a few minutes so the water gets flavored with the spices.

Add in the tea leaves and allow the tea mixture to come to a boil and let it simmer for less than a minute till the color of the water changes to a maroon colour. Turn off the heat, cover the pan and allow the tea to brew for a few minutes.

Pour in the warm milk and give the tea a stir.

Using a small strainer filter the tea to individual cups or a teapot. Stir in the sugar to taste.


Here is how to prepare the chai:

  1. Crack the cardamom pods, cloves, and peppercorns (if you are using them) and put them in a pot. Add thinly sliced ginger, cinnamon sticks, and black tea. If you are using star anise and fennel seeds, you can also add them now. Add the water.
  2. Bring to a low boil and cover. Let it steep for at least 10 minutes on low heat. It will be even better if you leave it on a very low heat for an hour or two. This allows a proper infusion of all the flavors.
  3. Add milk and sugar and stir it while heating until it’s simmering hot again. Let it simmer for a few minutes to allow the milk to bring out the oil from the spices.
  4. Pour into mugs or glasses through a strainer and enjoy!

  • 4cm/1½in cinnamon stick
  • 6 green cardamom pods
  • 1 tsp fennel seeds
  • 250ml/9fl oz full-fat milk
  • 2.5cm/1in fresh root ginger, peeled and roughly chopped
  • 2 strong tea black bags
  • 3 tsp caster sugar

Put the cinnamon, cardamom and fennel seeds in a pestle and mortar. Crush to a coarse mixture.

Place the milk, ground spices, ginger and tea bags in a saucepan and bring to the boil. Simmer for 10–12 minutes, stirring frequently. Add 100ml/3½fl oz water and simmer for 5 minutes. Stir, making sure the milk doesn’t stick to the bottom of the pan. Stir in the sugar. Strain and pour into mugs to serve.

Recipe Tips

You could easily make this chai with a "barista style" plant-based milk that is suitable for heating. Some standard plant milks have a tendency to separate.

Chai masala powder recipe | masala tea powder | chai ka masala

chai masala powder recipe | masala tea powder | chai ka masala with detailed photo and video recipe. an aromatic and spicy masala mix recipe added to indian chai beverage to make it more flavorful and enjoyable. the indian chai drink or popularly known as masala chai is made with a fine blend of tea powder with an added spice mix known as chai masala. basically the spice mix is added on top of the tea powder to the boiling water.
chai masala powder recipe | masala tea powder | chai ka masala with step by step photo and video recipe. for almost every indian, the morning has to begin with a hot cup of coffee or an indian chai. particularly with indian flavoured masala chai, it is incomplete with a unique blend of spices. this recipe post is dedicated to chai masala mix and how to use it to make a refreshing beverage drink.

i have posted different types of chai and beverage drink using tea powder. but somehow, i missed posting the basic recipe of chai masala mix. the last time when i posted masala chai recipe, it was with fresh herbs like ginger and cardamom added directly to boiling water. the end result would be very similar, but the advantage of this masala mix is it can be stored and used whenever you want. in other words, the chai masala mix makes your life easy and use it to get the same flavour. i personally make it in large quantity as my husband is a big-time tea drinker. he likes to have a cup of masala chai in the morning with breakfast. so it makes it more sense to make it once and use it regularly as you need.

furthermore, before jumping into the recipe, some more tips, suggestions and variations to masala tea powder recipe. firstly, the texture of the masala powder is very critical for this recipe. i personally like it as coarse powder and hence i grounded the dry spices to a fine powder. however, some prefer it to be a fine powder. the issue with fine powder is that it may not get strained with the sieve. secondly, i prefer to add the masala mix with tea powder to boiling water. this helps to release all the flavour of the mix. however, some may prefer to have a mild taste and you can add after milk is added. lastly, if you feel to reduce the spice heat of the mix, you can reduce the quantity of pepper to ¾ or to ½.

finally, i request you to check my other beverage recipes collection with this post of chai masala powder recipe. it includes my other recipe variations like ginger tea, chai, cutting chai, turmeric milk, buttermilk, chaas, masala milk, masala soda, spicy buttermilk, dalgona coffee. further to these i would also like to mention my other recipe categories like,

What Is The Difference Between Chai and Masala Chai?

The principal difference between chai and masala chai is the addition of spices. Desi homes refer to spices as masala, and chai denotes tea. Clumsily, masala chai is labelled as “chai tea” or “chai tea latte in the west.”

Chai ka Masala, Chai Powder, Tea Masala, Indian Masala Tea Powder

chai ka masala | chai powder | tea masala | Indian masala tea powder | with 13 amazing images

chai ka masala is made by dry roasting cloves, cardamoms, kalimirch and cinnamon in a non stick pan for 1 minute. Cool, transfer to a mixer and then add dry ginger powder and nutmeg. Blend to a smooth powder and your homemade chai ka masala is ready.

chai ka masala is a simple and easy tea masala to make at home in 7 minutes. All ingredients to make the tea masala is available in any Indian kitchen.

A dash of spices always makes chai a lot more interesting, especially on cold winter days and wet monsoon ones! The chai ka masala is the secret behind making the perfect Masala Chai, and here we show you how to make this magic ingredient.

Go ahead and make this 100% pure chai powder without any preservatives. Once made, store the chai ka masala in an airtight container which should last for 120 days.

Enjoy Masala Tea with your Breakfast, invite friends over for a cup of tea and yummy Evening Tea Snacks .

Enjoy how to make chai ka masala | chai powder | tea masala | Indian masala tea powder with detailed step by step photos and video below.

Homemade Masala Chai (Chai Tea)

Chai (rhymes with "pie") is the word for tea in many parts of the world. Masala chai, meaning "mixed-spice tea," originated in India, and is made with milk, black tea, and spices. It has become increasingly popular at coffee houses and is most often made from powders, syrups, and teabags.

Pre-made, however, can never compare to freshly brewed masala chai (also known as “chai tea”). Making it from scratch takes more time, but is infinitely more rewarding. This recipe is a barebone, traditionally-based version of masala chai including cloves, cardamom, peppercorns, cinnamon, and ginger. Freshly grated ginger is preferred and there is a lot of difference between the whole spices and their pre-ground versions. But you can make those substitutions if needed.

If you have difficulty finding some of these spices at your grocery store, look for an Indian specialty grocery or an international food store. Masala chai is a comforting and warming drink with one-third the caffeine as coffee. It can assist in digestion and is perfect for an after-dinner or before-bed beverage.


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