Masala chai is the one cup most Indian homes do not need a recipe for, until someone asks you to write it down. This page gives you that recipe in two versions: the 5-minute method with a masala tea bag, and the from-scratch method with elaichi, ginger and cinnamon on black tea bags. Both end in the same place, a strong, spiced, milky cup.
Masala chai recipe: two methods at a glance
| Method | Time | Best for |
|---|---|---|
| Masala tea bag shortcut | About 5 minutes | Weekday mornings, the office, travel |
| From scratch with spices | About 10 minutes | Weekend chai, guests, your own spice ratio |
Method 1: Masala chai with a masala tea bag
Makes 2 cups.
You will need
- 250 ml water
- 250 ml full-fat milk
- 2 masala tea bags
- Sugar or jaggery, to taste
Method
- Bring the water to a boil. Use a small, heavy-bottomed pan.
- Add the tea bags. Lower the heat and simmer for 2 minutes. The water should turn a deep amber.
- Pour in the milk. Raise the heat slightly and let it come up to a gentle simmer.
- Simmer for 2 to 3 minutes. Press the bags against the side of the pan with a spoon to squeeze out the last of the flavour.
- Sweeten and serve. Stir in sugar or jaggery, then strain into cups.
A good masala tea bag already holds the cardamom, ginger and cinnamon, so nothing else is needed. If you want it spicier, crush one extra cardamom pod into the pan.
Method 2: Masala chai from scratch, on tea bags
Makes 2 cups.
You will need
- 250 ml water
- 250 ml full-fat milk
- 2 black tea bags (Assam works best)
- 2 green cardamom pods (elaichi), lightly crushed
- 1 inch fresh ginger, crushed
- 1 small cinnamon stick
- 2 cloves
- 2 black peppercorns
- Sugar or jaggery, to taste
Method
- Crush the spices. A mortar is ideal. Cracking the cardamom pods and ginger lets the water pull out the flavour faster.
- Simmer the spices in water. Add them to the cold water, bring it to a boil and let it bubble gently for 3 to 4 minutes.
- Add the tea bags. Simmer for 2 minutes more. Do not rush this step; the tea needs to be strong before milk goes in.
- Add the milk. Raise the heat and bring it up to a simmer for 2 to 3 minutes.
- Sweeten and strain. Pour through a fine strainer.
The order that makes a good chai
Most weak, flat chai comes from putting everything in the pan together. Milk dulls the extraction of both tea and spice, so it goes in last. The spices go in first because they need the longest time. The tea bag sits in the middle, only long enough to give colour and bite.
Masala chai fixes: common problems
| Problem | Likely cause | Fix |
|---|---|---|
| Weak, pale cup | Milk added before the tea was strong | Simmer the tea bags in water for a full 2 minutes first. |
| Bitter and harsh | Tea bags simmered too long | Keep the tea bags in for 2 minutes in water, then 2 to 3 in milk. No more. |
| Milk splits | Heat too high, or old milk | Use fresh milk and keep to a gentle simmer. |
| Spice-heavy, medicinal | Too many cloves | Two cloves for two cups. Cloves overpower fast. |
| No spice aroma | Old powdered spices | Crush whole spices fresh each time. |
Spice variations
- Elaichi chai. Skip everything but 3 crushed cardamom pods. Clean, floral and a good place to start.
- Ginger chai. Double the ginger, drop the cinnamon and cloves. A winter staple in many homes.
- Cinnamon chai. One cinnamon stick, no pepper. Sweeter and softer on the palate.
- Vegan chai. Replace the milk with oat milk. Add it at the end and take it off the heat sooner, as plant milks can split.
Masala chai vs kadha
They share spices but are different drinks. Masala chai is black tea simmered with milk and a warm spice mix. Kadha has no milk and leans on tulsi, ginger and black pepper. If you want the water-based version, here is our kadha recipe with tulsi, ginger and green tea.
Frequently asked questions
How do you make masala chai with tea bags?
Simmer 250 ml of water with 2 masala tea bags for 2 minutes, add 250 ml of milk, simmer for 2 to 3 minutes, then sweeten and strain.
Can I use regular tea bags for masala chai?
Yes. Add crushed cardamom, ginger, cinnamon and cloves to the water first, then the tea bags, then the milk.
How long do you boil masala chai?
Around 4 to 5 minutes in total after the water boils: 2 minutes for the tea, then 2 to 3 minutes with the milk.
What goes into masala chai?
Black tea, milk, water and a mix of whole spices, most often cardamom, ginger, cinnamon, cloves and black pepper.
What is the difference between elaichi chai and masala chai?
Elaichi chai uses only cardamom. Masala chai uses a blend, usually cardamom plus ginger, cinnamon and cloves.
Masala chai kaise banate hain?
Paani mein elaichi, adrak, dalchini aur laung 3 se 4 minute ubaalein. Phir chai patti ya tea bag daalkar 2 minute pakayein, doodh milayein aur 2 se 3 minute ubaalein. Chheen kar cheeni ya gur ke saath parosein.
Make it with TEAME
TEAME Masala Tea is the quickest route to Method 1, a masala chai tea bag you can drop straight into the pan.
Prefer one spice? Try Cardamom Tea for elaichi chai, or build Method 2 on Assam Tea.
More for the cooler months: spicy chai winter warmers and the role of milk in chai.
