Throw in the tea bags (or leaves) and reduce the heat to a simmer so the tea and spices have time to infuse the water. Stop and smell the aroma of the spices here. It accounts for evaporation. This means you won’t set out to make 2 cups and end up with half a cup. This is truly the best thing I have drank in a long time. I plan to make it every day now! Thank you so much for the recipe and all the information!” Jen Why this recipe? Masala Chai is made by simmering the tea with spices and cooking down the milk. This lends it a richer, creamier, more complex taste. Adding on to that, the spices in this recipe are balanced and not too pungent. Of course, you can customize each spice to your taste. But the base spice mix serves a neutral starting point so that no spice is overpowering.

If the color is not deep enough or the chai is not strong enough after you’ve allowed the milk to simmer for a few minutes, feel free to add more tea bags/tea leaves. Raise the heat to high and allow it to come to a rolling boil for a minute or so, depending on how ‘cooked’ you like the milk. There is no right or wrong, it simply boils down to 😉 preference. Fennel seeds – Optional, but I love how they make masala chai more vibrant. Some restaurants also use mint leaves which gives a similar, fresh flavor. Yes, Chai Tea is a redundant term. (My friend Kathryn’s PSA on phrases like “Chai Tea” and “Chai-Spiced” explains it best.) But I do think that Chai Tea, initially a rendition on masala chai, has evolved into its own drink. When I think of Chai Tea or Chai Tea Lattes, I think of the coffee shop drink made with concentrated Chai flavor. It’s so different from traditional Indian Masala Chai, that it can safely be categorized as a completely different drink.

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For many of us, not much thought goes into making Masala Chai. But if you haven’t made it before, there are a few things you want from a recipe. Here’s why you’ll like this one: For a lighter cup, sometimes I like to use a smaller quantity (~1/4 cup) of evaporated milk along with some whole milk. In this case, simmer for less time to keep it light. Sugar: Though a regular cup of chai is fine unsweetened, I find sweetener is critical to drawing out and balancing the spices of Masala Chai. I love using the less-processed turbinado (similar to demerarasugar) and adding it while making the chai. This way, it dissolves into the chai instead of settling down to the bottom of your cup. You can substitute with any sweetener of choice. If using honey or maple syrup, add it once you’ve taken it off the heat. For a slightly stronger flavor of the whole spices, roughly crush the spices using a mortar & pestle. Milk: Feel free to use whole milk, reduced-fat milk, lactose-free milk, etc. For a dairy-free substitute, I’ve tried soymilk, which takes well to boiling. Here’s Minimalist’s Baker’s vegan version of Masala Chai in which she suggests using rich and creamy dairy-free milk such as oat milk or coconut milk.

Add the milk and sugar. Once it comes to a boil, lower the heat and allow it to simmer for another 5 minutes or so. There’s made-from-concentrate, sharply spiced Chai Tea you get from your local coffee shop. And then there’s the authentic version of Spiced Chai (or tea) that we usually call Masala Chai. This easy recipe uses whole spices and tea bags to create a warming, balanced, perfectly spiced cup of Chai. Whatever you’re feeling, this will make it better! Masala chai (or Spiced Chai) is a traditional Indian tea made with spices, ginger, and milk. Though Masala Chai isn’t as popular in Pakistani culture as it is in Indian culture, growing up as a South Asian in America, I’ve had countless cups. Masala chai elevates a regular cup of chai with spices, making it even more relaxing, calming, and soothing to the senses. This article from Diaspora Co. showcases the history and evolution of Masala Chai. Chai vs Masala Chai

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The ginger is not overwhelming. Indian restaurants often add loads of ginger and let their chai sit for hours, which ends up making it a little uncomfortable to drink.

I developed this recipe with tea bags. If you prefer to use tea leaves, you certainly can. But depending on the brand, it may increase the strength of the tea and therefore make the spices more muted. Adjust by reducing tea and/or grinding the spices. Other Ingredients Lastly, like with any drink, you’ll discover your ideal cup over time. Even while (gladly) testing this recipe many times, my preferences evolved and fluctuated. Chai started in India‚by infusing spices and tea leaves in milk. It's usually a recipe that's been passed down from mother to daughter, generation by generation. Each house will have its own chai flavour and this one's our favourite. Tea bags are arguably more convenient and portable than loose leaf tea. There's no need to portion out leaves, and you don't need any special equipment like strainers.All you need isa cup, some water, and a few minutes of your time, and you're good to go.Ginger is one of the world's most loved ingredients, used across continents to add zing to salads and spice up stir fries. This infusion is warming, slightly peppery and has that lovely spice you'd expect. Fresh ginger root: If I’m feeling under the weather, I’ll add another slice or 2 of ginger. Otherwise, I prefer the ginger to be subtle. For stronger ginger flavor, use a mortar & pestle to crush it instead of slicing. On the other hand, Chai Tea is made with steamed milk and has a more watered down yet sharp flavor (which comes from concentrate or powder). Masala Chai is typically not manually frothed while a Chai Tea Latte is distinctly frothy. Masala Chai Ingredients