This Indian chai recipe makes two balanced cups of masala chai with strong black tea, crushed whole spices, milk, and sugar. You will simmer the ingredients in stages so the spices extract fully without overcooking the tea and creating bitterness.
For the best Indian chai tea recipe, use loose-leaf Assam or another robust black tea. Tea bags work too, but choose a strong breakfast-style tea and avoid squeezing the bags when you strain the finished drink.
Indian Chai Recipe at a Glance: 2 Servings, Timing, and Ratios
- Servings: 2 small cups
- Total time: 12 to 15 minutes
- Water: 1 1/2 cups
- Milk: 1 cup, preferably whole milk
- Black tea: 2 teaspoons loose-leaf tea or 2 strong tea bags
- Sweetener: 2 to 3 teaspoons sugar, or to taste
- Spices: ginger, cardamom, cinnamon, cloves, and black pepper
The starting ratio is 3 parts water to 2 parts milk. This gives you a bold, milky cup without covering the tea or spices. If you prefer a lighter chai, use equal parts water and milk; for a stronger cup, keep the milk at 1 cup and reduce the water slightly.
Masala Chai Ingredients: Water, Strong Black Tea, Milk, Sugar, and Whole Spices
- 1 1/2 cups water
- 1-inch piece fresh ginger, thinly sliced or lightly crushed
- 4 green cardamom pods, cracked
- 1 small cinnamon stick, about 2 inches
- 3 whole cloves
- 4 black peppercorns, lightly crushed
- 2 teaspoons strong loose-leaf black tea or 2 strong black tea bags
- 1 cup whole milk
- 2 to 3 teaspoons granulated sugar
Crushing the cardamom and peppercorns exposes their aromatic oils. Do not grind the spices into a fine powder unless you plan to use a very fine strainer; powdered spices can make the chai gritty. You can substitute ground ginger for fresh, but fresh ginger gives the cleanest heat and fragrance.
How to Make Indian Chai: Crush, Simmer, and Extract in Stages
- Crush the spices. Press the cardamom pods and peppercorns once or twice with the flat side of a knife or the bottom of a small pan. Slice the ginger. Keep the cinnamon and cloves whole.
- Extract the spices first. Add the water, ginger, cardamom, cinnamon, cloves, and pepper to a small saucepan. Bring it to a boil over medium-high heat, then lower the heat and simmer uncovered for 4 to 5 minutes. The water should smell strongly spiced and reduce slightly.
- Add the tea second. Stir in the loose-leaf tea, or add the tea bags, and simmer for 1 1/2 to 2 minutes. The liquid should become a deep amber color. Do not boil the tea for several minutes; prolonged boiling can make the finished chai harsh and tannic.
- Add the milk after the tea extracts. Pour in the milk and bring the mixture back to a gentle simmer. Watch closely because milk can foam and spill. Simmer for 3 to 4 minutes, stirring once or twice, until the chai turns a warm caramel color and small bubbles form around the edges.
For a stronger tea flavor, use more tea rather than extending the tea simmer. Extra cooking time extracts bitterness faster than it adds useful strength.
Add Milk, Sweeten, and Strain the Chai
Stir in 2 teaspoons of sugar during the final milk simmer so it dissolves evenly. Taste carefully after the chai has cooled for a few seconds, then add the remaining teaspoon if you want more sweetness.
Set a fine-mesh strainer over two cups and pour the chai through it, catching the tea leaves and whole spices. If you used tea bags, remove them with tongs before pouring and let them drain naturally rather than squeezing them. Serve the chai immediately while it is hot.
The finished cup should taste creamy but tea-forward, with noticeable ginger and cardamom and a gentle pepper warmth. A cloudy, very dark brew with a dry aftertaste has usually been simmered too long.
Adjust Chai Strength, Spice, Milk, and Sweetness Without Bitterness
- For stronger chai: Use 2 1/2 teaspoons tea for two servings, or reduce the water to 1 1/4 cups. Keep the tea simmer to about 2 minutes.
- For milder chai: Use 1 1/2 teaspoons tea or add 1/4 cup more milk after straining.
- For more spice: Add another cardamom pod or a little more ginger. Increase one spice at a time so the blend stays balanced.
- For less spice: Reduce the peppercorns first, then the cloves. These spices can dominate a small batch.
- For creamier chai: Replace 1/4 cup of the milk with half-and-half, but keep the liquid at 1 cup.
- For less sweetness: Start with 1 teaspoon sugar and add more only after tasting. Sugar softens spice heat and tea bitterness, so adjust it separately from the tea.
If you want to know how to make Indian chai with a dairy-free option, use unsweetened oat milk or a creamy, unsweetened plant milk. Add it only after the spices and tea have simmered in water, and keep the heat low to prevent separation.