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Masala Chai

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Next time make it a masala chai!

masala chai

Hot masala chai served traditionally in a glass.

My wife Caroline and I have been on a real health kick recently. This is why regular readers of my blog have noticed a lot of salads and vegetable curries lately. In addition to the healthy vegetables and fruit used to create these recipes, the spices are also very good for you.

Black pepper, ginger, cinnamon, cloves and cardomom – all of which go into so many curries all have goodness in them that shouldn’t be over looked.

These same spices are also what goes into this detoxifying yet tasty masala chai. Over the years I have read and tried so many recipes for masala chai and this is the one I use most often.

There are thousands of recipes for masala chai

It is spicier than most because of all the black peppercorns and cinnamon used. Please give it a try and let me know what you think.

I know that for many people masala chai is a personal thing. If you have a recipe that you like better than mine, then please share it.



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Yield: 4

How To Make Masala Chai - A popular Milky Indian Tea

How To Make Masala Chai - A popular Milky Indian Tea


  • 3 teabags black tea or the equivalent. (Normal tea or green tea will not work here)
  • Masala spice mix
  • 1 inch cinnamon stick or cassia bark
  • 1 teaspoon cloves
  • 1 teaspoon black peppercorns
  • 8 green cardamom pods
  • 1 teaspoon fennel seeds
  • 1/2 inch ginger smashed
  • 2 small slices of orange peel
  • 3 teaspoons sugar (more or less)


  1. Using a pestle and mortar, smash all of the masala mix ingredients into a paste.
  2. Now place the teabags into a sauce pan and pour in 3 cups (750ml) water and 1 cup (250ml) milk.
  3. Heat over medium heat and bring to a boil.
  4. Once the liquid comes to a boil, turn off the heat and let stand covered for about three minutes.
  5. Pass through a fine sieve and serve.
  6. I have a lot more masala chai recipes but I’m not sure how popular this drink is. Please let me know if you would like to see more.

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chai masala

Chai masala – or tea mixture

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Wednesday 19th of February 2014

Hi Dan,

The recipe sounds intresting but the chai in the picture looks very light. A good chai will be of golden brownish in colour which comes from an intense brewing of black tea decoction with the spices. I still feel the taste is very much of an individual taste.... Dan Its good going!!!

Dan Toombs

Tuesday 4th of March 2014

Thanks Sreejith

I'll try it your way next time.


Anita Menon

Thursday 24th of January 2013

Excellent recipe. My husbands's absolute favourite.

Drink Me Chai

Monday 12th of March 2012

Thank you for spreading the chai love!

But taking a pestle and mortar on holiday?!?? Why not just take a tub of Drink Me Chai powder. Just add hot water for an authentic Indian chai drink. Simples!

Great for camping and caravanning for that reason too!


Friday 17th of February 2012

My wife and I were given a pack of Nepalese Tea/Coffee Masala for Christmas. Simplest thing we've found is to add 1/4-1/2 tsp of the masala to the cafetiere after the ground coffee but before the water. Makes for the most delicious spiced coffee. Mind you, so does a blend of 1/3tsp cinnamon and 1/4tsp cayenne pepper!

Indian Restaurant Rugby

Wednesday 15th of February 2012

Great thanks for sharing, I'd like to think I have also tried quite different masala chai's a few over the years. My favourite type is actually more of a "latte" - almost 80%-90% milk and involves bring this all to the boil together and simmer to get the flavour flowing. I would suggest people choose their own spice mix, keep all your ingredients you have posted and increasing/decreasing the flavours or spices they prefer ( I only like subtle cardamom flavours).

Also how long you simmer the milk togther will also impact the strength, so too much makes it a little too strong for my liking.

Obviously my option is not too healthy with all that milk. But would love hear if you have any masala latter recipes - Like Mina's one in your comments above.

Thanks for sharing

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