Masala Chai

There's no better antidote to the blues and sniffles than a hot cup of Indian masala chai! Learn how to make an authentic spiced masala chai (tea) recipe by brewing loose leaf black tea with water, milk and chai masala. This delicious beverage has a perfect balance of flavors and tastes way better than tea made with store bought concentrate. And it takes just five minutes to make!

A hot cup of tea is one of life's simple pleasures. And if you want to intensify that pleasure, make yourself a cup of masala tea.

The tea is perfectly spiced with the warmth of spices like cinnamon, ginger, cloves and cardamom from a homemade chai masala that takes all of five minutes to put together.

Chai can be had any time, but it makes a particularly potent wake-up drink. Or serve it for an afternoon pick-me-up. Don't forget to add a side of vegan nankhatai cookies or vegetable pakora!

And if you love drinks that warm and soothe, be sure to also check out our turmeric ginger tea and our matcha green tea latte.

Why you'll love this masala chai recipe

• It's comfort in a cup! Chai is truly the ultimate cozy drink, and there's nothing better than sipping a hot cup and letting the warmth infuse through you.
• It is easy to make. There's a particular technique to making masala chai, and it doesn't involve steeping a tea bag in a cup of hot water and spooning in some concentrate. But it's an easy technique nonetheless and you will master it in no time.
• It is good for you. The spices are not just there for their yumminess. They are good for you and even medicinal, particularly when it's cold outside or when you have the sniffles.
• It is everyone friendly. No matter where you fall on the diet spectrum, you can have a cup of masala chai. The chai itself is gluten-free, nut-free, soy-free and vegan. You can make it with milk if you're not vegan, or with any non-dairy milk, although you should choose a non dairy milk that's thick and creamy, like soy milk or oat milk. My choice is a vegan creamer, because it has the perfect texture. It is also low carb.

Ingredients and substitutions

• 2 cups filtered water. It's best not to use water straight from the faucet because stuff like chlorine can add a weird taste to the tea.
• 1 teaspoon chai masala. This is my homemade recipe and it can't get any easier. You can also buy chai masala powder at Indian stores, but nothing beats the flavor of fresh-ground whole spices. Use more or less chai masala depending on how strong you want the spices to be. If you don't have the chai masala, you can make a quick version by placing 2 green cardamom pods, 2 cloves, half a star anise, and a ½ inch stick of cinnamon in a mortar and pestle. Crush them coarsely and add to the water along with a teaspoon of fresh ginger.
• 3 teaspoons loose leaf black tea. You can use any (unflavored) black tea you have, although if you want a true Indian experience use a strong Indian tea, like Brooke Bond Red Label (I've included an Amazon link in the recipe, but you'll likely get a better deal at the Indian grocery store). Don't use any fancy teas here--an Assam tea is best for masala chai -- although a Darjeeling tea will do at a pinch. I like my chai on the strong side, but you can use less tea if you want a lighter tea. Don't use tea bags, please, for the best flavor-- you need to boil the tea leaves with the water for an authentic chai. If you don't have loose leaf tea just cut open three tea bags.
• 4 teaspoons sugar. How sweet you want your tea is a matter of personal preference, but a masala chai should be sweet. If you prefer it less sweet, just add less sugar. If you're watching your sugar, use a sweetener, including stevia or erythritol.
• 2 tablespoons vegan creamer. Use one that's unflavored because you already have all the flavor from the spices. You can also use a thick milk, like soy milk or oat milk. If you are low carb, use a vegan whipping cream, like this Silk heavy whipping cream, which has zero carbs. How much creamer to add is also a matter of personal preference so use more or less depending on how creamy you want the chai to be.

How to make masala chai

• Boil water. Do this in a small saucepan with a lid, not in a kettle.
• Add chai masala and sugar. Add the chai masala and sugar or sweetener to the water and let it come to a rolling boil.

• Add tea leaves. As soon as the water boils, add tea leaves to it. Let the tea continue to boil for another minute so the tea infuses thoroughly and becomes quite dark.
• Add the creamer. Turn off the heat as soon as you add the creamer. Place the lid over the tea to let the tea and the spices continue to infuse for another 3-4 minutes.
• Strain the tea. Strain the tea directly into cups. Drink hot!

Variations

• Some cooks add fresh ginger to the masala chai. We already have dried ginger in the chai masala, but if you like a pop of fresh ginger flavor add a teaspoon of grated ginger to the tea along with the chai masala.
• If you are serving the tea to people who like different amounts of sugar or sweetener in their tea, don't add the sugar with the chai masala. Instead add it to the cups before you strain the tea into them and stir before serving.
• To make a milk tea, one with lots of milk, the way some Indians like it, use 1 cup of milk and 1 cup water. Bring them to a boil together. For a dairy-free tea use oat milk or soy milk. If you are using creamer, use no more than ¼ cup creamer and 1 ¾ cups water.

How to serve masala tea

• Serve the chai in the morning with a cookie (or biscuit, as it would be called in India), or with a layered puff-pastry biscuit called khari biscuit (available in Indian stores). Chai served with glucose biscuits (an Indian cookie found at Indian grocery stores) is a classic.
• In the afternoon, serve chai with vegetable pakora or any savory snack like a samosa or kachori.

Frequently asked questions

More Indian vegan drinks

• Vegan Cutting Chai
• Golden Milk
• Vegan Thandai
• Vegan Mango Lassi
• Vegan Mango Smoothie