Chai (Masala Tea)
Chai is black tea brewed beverage with spices and milk. A cup of chai gives a wonderful sense of warmth and has a soothing effect. The mere aroma of chai makes you to want one; it is hard to resist. There are endless recipes, and every household has its favorite spice mix and its a drink which goes with many snack be it mathri to namak para.
Ingredients
Makes spice mix for 24 cups
- 24 green cardamoms hari ilachi
- 18 black pepper kali mirch
- 1 tsp anis seeds
- 1/2 tsp ginger powder
- 1/4 tsp cinnamon powder
Tea for 2 Cups of Chai
- 1-1/2 cup water
- 1/2 cup milk
- 2 tsp tea leaves (I prefer Brooke Bond Red Label or Lipton Yellow Label)
- 2 tsp sugar
- 1/2 tsp chai spice mix
Instructions
- Mix all the spices and grind to a powder. I prefer to use a coffee grinder, the one I keep just for spices. Store the chai spice mix in airtight container.
- Boil the water and milk with 1/4 teaspoon spice mix. When the water boils, reduce the heat to low and add the tea leaves and sugar. Cover the pan and let it simmer two to three minutes.
- Strain the mixture and serve hot. Adjust the sugar to your taste.
Notes
Notes
I use 10 oz tea cups or mugs.
Use 1/8 teaspoon of spice mix for 1 cup of tea.
You will also enjoy Chai Latte
Tried this recipe?Let us know how it was!
Introduction
Chai masala tea is a quintessential Indian beverage known for its rich flavors and aromatic spices. This traditional drink combines black tea with a blend of spices, creating a soothing and invigorating experience. In this article, we’ll explore the origins, health benefits, and preparation techniques for the perfect cup of chai masala tea.
What is Chai Masala Tea?
Chai masala tea, often simply called masala chai, is a spiced tea made by brewing black tea with a mixture of aromatic spices and herbs. Common spices include cardamom, cinnamon, cloves, and ginger, each contributing to the tea’s distinctive taste.
The Origins of Chai Masala Tea
The history of chai masala tea dates back thousands of years in India. Initially used for medicinal purposes, it evolved into a popular daily beverage enjoyed across the country and beyond.
Health Benefits of Chai Masala Tea
- Boosts Immunity: The spices in chai masala tea, such as ginger and cloves, are known for their immune-boosting properties.
- Aids Digestion: Spices like cardamom and ginger can help with digestion and soothe the stomach.
- Reduces Inflammation: Ingredients like ginger and cinnamon have anti-inflammatory properties that can help reduce inflammation in the body.
- Improves Heart Health: Black tea, a key component of chai masala tea, has been linked to improved heart health due to its antioxidants.
Preparing the Perfect Chai Masala Tea
To make chai masala tea, you will need black tea, a blend of spices, milk, and sweetener. Here’s a simple method:
- Boil Water and Spices: Start by boiling water with your preferred spices (e.g., cardamom, cloves, cinnamon, and ginger).
- Add Tea Leaves: Add black tea leaves to the boiling water and let it simmer.
- Add Milk and Sweetener: Pour in milk and sweetener (sugar or honey) and bring the mixture to a boil again.
- Strain and Serve: Strain the tea into cups and enjoy hot.
Customizing Your Chai Masala Tea
One of the beauties of chai masala tea is its versatility. You can adjust the spice levels to your taste or add other flavors like vanilla or star anise to create your unique blend.
Chai Masala Tea in Modern Culture
While chai masala tea remains a staple in Indian households, it has also gained popularity worldwide. Cafés and tea shops around the globe offer their versions of this delightful drink, introducing it to new audiences.
Serving Suggestions for Chai Masala Tea
Chai masala tea is often enjoyed with snacks such as biscuits, pakoras, or samosas. It’s perfect for a cozy afternoon tea or as a comforting beverage on a chilly day.
Tips for Making the Best Chai Masala Tea
- Use fresh, high-quality spices for the best flavor.
- Adjust the sweetness to suit your preference.
- Experiment with different milk options, like almond or oat milk, for a unique twist.
Incorporating Chai Masala Tea into Your Routine
Including chai masala tea in your daily routine can offer not only a delicious drink but also numerous health benefits. Enjoy it as a morning energizer or an afternoon pick-me-up.
FAQs
What is the best type of tea for chai masala tea? Use robust black tea such as Assam or Darjeeling for a strong, flavorful base.
Can I make chai masala tea without milk? Yes, you can make it without milk for a lighter version, known as “black chai.”
How can I store chai masala spice mix? Store the spice mix in an airtight container in a cool, dry place for up to six months.
Is chai masala tea caffeinated? Yes, chai masala tea contains caffeine from the black tea leaves.
Can I add other spices to my chai masala tea? Absolutely! Feel free to experiment with spices like nutmeg or star anise to create your blend.
What is the best sweetener for chai masala tea? Common sweeteners include sugar, honey, and jaggery. Choose according to your taste preference.
Conclusion
Chai masala tea is more than just a beverage; it’s a comforting ritual that offers a myriad of flavors and health benefits. Whether you’re a seasoned tea enthusiast or new to this aromatic drink, making chai masala tea at home can be a delightful and rewarding experience.
Other Recipes from Manjula’s Kitchen: Aloo Paratha, Gobi Paratha, Paneer Paratha, Methi Thepla
Nikita
May 8, 2019 at 11:57 pmHi! I was wondering if we add milk at the same time as water, does it affect the taste of authentic chai?
Since childhood, I’ve made chai by boiling water and tea first followed by milk.
Love your recipes btw:)
Manjula Jain
May 10, 2019 at 3:23 pmNikita,it will not spoil the tea, tea is made so many different ways, try it
Ceylon Golden Cinnamon
April 19, 2019 at 12:05 amI really know, This is very healthy… Thanks for sharing this with us
Bev Cochrane
March 24, 2019 at 11:03 pmThank you so much for this – absolutely delicious and so easy to make. I’ll be having this as my favourite drink from now. Kia Ora from New Zealand 🙂
Manjula Jain
March 28, 2019 at 8:56 pmthanks
Aneta Domanska
December 17, 2017 at 7:23 amHi Manjula. Thank you for sharing the receipe.Tea masla is not infused properly and I can’t taste it in my chai. What might I do wrong?
Manjula Jain
January 18, 2018 at 12:06 amAneta, may be use little more we like very light in flavor.
DS
October 31, 2017 at 8:28 amHi, is this cinnamon the same that we use for garam masala.. I find varieties of cinnamon – true cinnamon ceylon cinnamon, cassia…. Will be of help if you cld post an image of the one to use for tea or atleast let me know the difference.. I cld see one in rolls and the other variety packed which was broken into long and short pieces..
Liya
January 11, 2017 at 7:09 amHi Ms.Manjula,
What is anis seed? Is it normal saunf which we use in cooking gravies?All your recipes are good.I have learnt a lot from your experience. Thumbs up!!
Manjula Jain
January 11, 2017 at 12:15 pmLiya, Thank you, ansi seeds are different but you can use saunf in half the quantity of ansi seeds.
UC Johnson
August 23, 2016 at 3:35 pmDear Manjula,
huge THANKS to you & your husband for sharing this wonderful recipe. I made it for the first time today, and everyone in the family absolutely loves it.
Manjula Jain
August 23, 2016 at 7:59 pmUC Johnson, thank you, always good to hear that
Didina
May 8, 2016 at 6:33 amHello Manjula,
your recipe for Masala Chai is very handy to have and practical for when I don’t have half an hour to spend simmering milk, tea and spices. And your masala itself here is very delicious, I just used a pinch of it with a glass of milk and two teaspoons of molasses (or liquid jaggery), two minutes in the microwave and I had a delicious drink with minimal effort (you could add a tea bag if you wish, but I’d rather do your quick version of chai then). Still much better than the instant chai bags you can find sometimes in the supermarket. I will use your chai masala in many things! Like a crostata made with sorghum and kaju crust with masala chai-flavored cream. Maybe one day…by the way masala chai is the only way I really like tea. I can enjoy a plain tea, whatever variety, after a meal but masala chai I really go for. I first read about it when I was a little girl in a book based in Katmandu, I thought milk and tea must have been weird and horrible together (I either drank tea or milk for breakfast), but I was very wrong.
Have a good day, Didina
Manjula Jain
May 9, 2016 at 1:36 pmDidina, thank you it is so good to hear and happy you found so many ways to use the spice mix.
Ana
November 15, 2015 at 2:13 pmDear Manjula, i have just made this tea and it’s so wonderful. Hits the spot! My only comment is that the ingredients say there should be 1/2 teaspoon for two cups of tea, while the instructions say 1/4 teaspoon. Based on your instructionss later for just one I cup of tea I assume the 1/4 teaspoon in the recipe is correct. Just wanted to point this out to anyone else who had the doubt. Many thanks for so many great recipes! Ana
Arshia
March 29, 2015 at 7:22 pmNamaste, Manjula. Is it 24 pods of cardamom, or 24 seeds? Thanks.
Cinnamon Vogue
March 24, 2015 at 1:19 amHow did you strain the mixture so perfectly? Did you use a coffee filter?
mumbaiiteanu
January 7, 2015 at 10:30 pmAmazing.
Im gonna grind that chai masala right away.
Ive always wanted to have my home ground chai masala but wasnt sure how.
I usually use my maasi’s chai masala recipe – fresh ginger, green cardamom and black peppercorns ground together in hamamdasta, and it tastes great.
Im sure I can surprise maasi with this chai masala, maybe a tiny dabbi for her too
Thanks Manjulaji.
Geeta
January 6, 2015 at 4:10 pmIf this recipe came from anybody else I would be hesitant to try the black pepper but I am sure it adds some wonderful element to this recipe! Any thoughts on the black pepper and how it adds to taste would be helpful! Thanks Aunty!
Mojgan Zarrin
January 5, 2015 at 12:13 amThank you so much … I am irani but my husband Indian so I could learn many of your recipes and make happy my marvelous husband.
Donna
January 4, 2015 at 4:45 pmI’m so excided to try this tea. I love watching your videos. Sorry about my spelling. Hello from Oklahoma
VERONICA FAVATO
October 5, 2014 at 6:47 amThanks Mandji for this worderful recipe!
My breakfast is now complete and my kitchen smells good!
Greetings from Brazil!
Wendy
September 1, 2014 at 6:18 pmI really enjoy your website and your videos! Could you please tell me what kind of milk you use for chai? Do you use whole milk or 1 or 2% Thank you very much
Manjula Jain
September 2, 2014 at 10:08 pmWendy, I use 2% milk
Vani
August 7, 2014 at 2:22 pmI make this tea all the time. Manjula thank you so much for sharing your knowledge.
Efkarpos
July 24, 2014 at 12:12 pmGreat recipe! thanx
Love and Greetings from Athens-Greece
charlene
January 14, 2014 at 6:38 pmI just found your website and am so excited! I have tried some Indian recipes in the past and they always taste quite plain. I love your videos. Now maybe I can make some real Indian food! THANKS!! I cannot wait to try this chai recipe.
paula
January 11, 2014 at 3:14 pmHello. I´m Paula from Portugal. I love your recipes. I made these tea often and i love it. thank´s.
Magda
September 28, 2013 at 6:45 pmHi Manjula, love love to watch your videos , the way you explain things with very calm tender voice, you are a great teacher. Keep up the good work.
Chris
January 22, 2013 at 9:09 amDear auntie
Are you only using the cardoman seeds or whole
Manjula Jain
January 22, 2013 at 11:42 pmChris,
Using whole cardomam
alka
January 12, 2013 at 8:57 pmDear Manjula ji ,
Your’s is tasty tea.
1. Milk ,water,spice mix. should be brewed for 2-3 mts.After adding tea leaves only one boil should be given.This ensures the right amount of caffiene getting in the tea.
2.Sugar should be added in the individual cups .Why sweeten the tea leaves by adding sugar in the boiling mix. in the pan .
This is healthy tea.
Thanks !
Kiran
January 10, 2013 at 4:41 pmAunty, can you please show us choorma recipe and also eggless russian salad, and salad sandwich. Thanks.
Rachana
January 9, 2013 at 11:23 amWhat type of sauf (aniseed) are you using? Lucknowi sauf (thin) or cooking sauf (thick) for chai masala?
Thanks!
spicytofu
January 7, 2013 at 2:02 pmOh, thank you for this Manjula!!! I have been waiting to make this for a long time, and finally someone has a recipe to share. This would be lovely after a long bike ride.