Aromatic Tradition in a Mug
Masala chai is a traditional Indian tea loved across South Asian, Pakistani, and Indian culture. Often confused with chai tea lattes from coffee shops, real masala chai is made by simmering tea, spices, ginger, and milk for a soothing, calming experience. It’s more than a drink—it’s a daily moment of comfort that has evolved beautifully, especially among diaspora families in America. Strikingly different from traditional doodh patti and elaichi chai, this recipe is the master of all types of chai!
What is Masala?
Masala means a mixture of spices—often whole or ground into powder or paste—used to create chai-spiced drinks with a rich, aromatic, and complex profile.
Common Spices Used
- Green cardamom pods
- Black cardamom
- Cloves
- Cinnamon sticks
- Black pepper
- Fennel seeds (optional)
- Nutmeg (optional)
- Fresh ginger
How Masala Chai Tastes Like
The flavor of masala chai is warm, richer, and creamier than regular chai. It’s both spicy and soothing, with a blend that stimulates the senses. A well-made cup isn’t overpowering, but has a balance of sweetness, intensity, and comforting spice. As compared to strong matka chai, it is intense yet calming.
How to Make Masala Chai (Using Whole Spices)
- In a saucepan, bring 1.5 cups of water to a boil on high heat.
- Add whole spices and sliced ginger, and let them infuse.
- Toss in tea bags or loose black tea (like Assam or Darjeeling).
- Lower heat to simmer for 3–4 minutes.
- Add 1 cup milk (whole milk recommended).
- Add sugar or sweetener to taste.
- Let it boil again and rise 2–3 times for full flavor and aeration.
- Strain using a tea strainer and pour into your cup.
Here you can read about another take on this recipe!