Masala Chai
This masala chai is warm, spiced, and deeply comforting, made my homemade chai spice mix. You brew it on the stove, water first, then the spice mix, then the tea leaves (or teabags), then the milk, and aerate it at the end to get that beautiful frothy top. Once you make it this way, you’ll never settle for anything less.
Why You’ll Love This Masala Chai
Stovetop method — This chai is simmered on the stove so the spices have time to bloom and the flavours fully develop before the milk goes in.
Uses your homemade chai spice mix — If you’ve already made a batch of my chai spice mix, this recipe puts it to work immediately. Just 1 teaspoon per mug is all you need for a deeply aromatic cup. I like my chai strong but you can reduce the spice mix to your preference.
Ready in under 15 minutes — From pot to cup, this masala chai comes together quickly and is the perfect thing to make on a cold morning or whenever you need something warming and grounding.
Perfectly balanced — The fresh ginger adds a bright, warming heat, the chai spice mix brings depth and complexity, and the milk smooths everything out into a rich, creamy, comforting drink.
Customisable to your taste — Prefer it stronger? Add more tea powder or teabags. Want it spicier? Add extra fresh ginger or more chai spice. This recipe is a starting point you can make your own.
Ingredients
Water — The base that the spices and tea are brewed in first before the milk is added. Starting with water allows the spices to release their flavour fully without the milk scorching or overwhelming the brew.
Fresh ginger — Freshly grated ginger adds a bright, warming heat that is distinct from the dried ginger in the chai spice mix. It brings a lively, zingy quality to the chai that makes each sip feel warming from the inside out. Grate it finely so it distributes evenly through the brew.
Chai spice mix — If you haven’t made a batch yet, my chai spice mix recipe is quick to put together and keeps for months.
Tea powder or teabags — Strong black tea is the backbone of masala chai. Tea powder gives a bolder, more traditional result, but teabags work perfectly well if that’s what you have on hand. Use a good quality black tea for the best flavour.
Milk — Full cream milk gives the richest, creamiest result and aerates beautifully. Plant-based milks like oat milk also work if needed, though the flavour and frothiness will differ slightly.
How to Make Masala Chai
Step 1: Add the water, freshly grated ginger, and chai spice mix to a small pot. Place over medium heat and bring to a boil. Allow to boil for 1–2 minutes so the spices fully release their flavour into the water.
Step 2: Add the tea powder or teabags to the pot and allow to boil for another 1–2 minutes until the brew is a deep, rich brown.
Step 3: Pour in the milk and bring the whole mixture back to a boil over medium heat, watching carefully so it doesn’t boil over.
Step 4: Aerate the chai by pouring it back and forth between the pot and a cup from a height a few times. This creates a beautiful frothy top and gives the chai that signature smooth, creamy texture. Strain into your cup using a sieve to remove the grated ginger and tea leaves or teabags.
Step 5: Serve immediately. You can enjoy it with warm soft roti or buttery square paratha.
Tips for the Best Masala Chai
Don’t rush the spice boil — Giving the water, ginger, and chai spice mix a full minute or two to boil before adding the tea builds the flavour foundation.
Watch the milk carefully — Milk can boil over very quickly. Stay close to the pot once the milk goes in and reduce the heat slightly if needed.
Aerate properly — Pouring the chai from a height incorporates air into the milk, giving you that frothy, smooth finish.
Adjust to your strength preference — If you like stronger chai, add more tea leaves and teabags. If you prefer your chai to be more spicier, add extra fresh ginger and chai spice mix.
Sweeten to taste — Sweeten to taste. Sugar is not listed as an ingredient because everyone has a different preference. Add sugar directly to your mug and stir to dissolve.
Storing Your Masala Chai
Best served fresh — Masala chai is at its best immediately after brewing. The flavour and frothiness are most vibrant right off the stove.
Frequently Asked Questions
What is the difference between masala chai and regular tea?
Regular tea is brewed with just tea leaves and water, with milk and sugar added to taste. Masala chai is brewed with a blend of whole spices, typically cinnamon, cardamom, cloves, ginger, and pepper, simmered together with the tea and milk to create a deeply aromatic, spiced drink.
Can I use teabags instead of tea powder?
Yes, two teabags work perfectly in place of tea powder. Use a strong black tea for the best flavor.
What does aerating the chai do?
Aerating by pouring the chai back and forth between the pot and a cup from a height incorporates air into the milk and creates a smooth, frothy top. It also helps blend all the flavours together evenly. It’s the step that gives stovetop chai its signature texture and is well worth the extra minute it takes.
Can I make this dairy-free?
Yes. Oat milk is the best plant-based substitute for a creamy result. It froths reasonably well and has a neutral flavour that doesn’t compete with the spices.
⭐ Tried this recipe? Leave a star rating and a comment below. I’d love to hear how your masala chai turned out!
Equipment
- Small pot
- Fine mesh strainer or tea strainer
- Cup or jug for aerating
Ingredients
- 1 cup (250ml) water
- 1 tbsp grated fresh ginger
- 2 tsp chai spice mix
- 3 tbsp tea powder (or 3 teabags)
- 3 cups milk (use your favourite milk)
Instructions
- Add the water, freshly grated ginger, and chai spice mix to a small pot. Place over medium heat and bring to a boil. Allow to boil for 1–2 minutes so the spices fully release their flavour into the water.
- Add the tea powder or teabags to the pot and allow to boil for another 1–2 minutes until the brew is a deep, rich brown.
- Pour in the milk and bring the whole mixture back to a boil over medium heat, watching carefully so it doesn’t boil over.
- Aerate the chai by pouring it back and forth between the pot and a cup or jug from a height a few times. This creates a beautiful frothy top and gives the chai that signature smooth, creamy texture. Strain into your cup using a sieve to remove the grated ginger and tea leaves or teabags.
- Serve immediately. You can enjoy it with warm roti or buttery square paratha.
Notes
- Give the spiced water a full boil before adding the tea — this is where the flavour foundation is built.
- Watch the milk carefully once it goes in as it can boil over quickly.
- Aerating creates the frothy, smooth finish that makes stovetop chai so special — don’t skip this step.
- Sweeten to taste — add sugar directly to your mug based on your preference before serving.
- For a stronger chai, add an extra teaspoon of chai spice mix or use less if your prefer it weaker.
