A warming, aromatic masala chai made the traditional stovetop way with fresh ginger, homemade chai spice mix, and black tea simmered in milk. Ready in 15 minutes and deeply comforting.
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.