For me, chai is the beverage most deeply connected to memories. It reminds me of my family home, early mornings, college days, rainy monsoon afternoons, and countless cups shared with friends and family. A hot, sweet, spiced cup of chai paired with a savory snack of samosas or aloo parathas or a chai to accompany a breakfast of a Masala Omelet is one of life’s simple pleasures.
Growing up, I wasn’t allowed to drink tea or coffee until my early teens. When I finally got permission, I embraced the privilege enthusiastically—perhaps a little too enthusiastically.
My earliest vivid memory of drinking chai was during Diwali. My parents and siblings and I would visit friends and relatives to exchange greetings and share mithais—traditional Indian sweets. In many parts of India, it’s customary to offer guests tea or coffee when they visit your home. Because I was newly allowed to drink chai, I accepted every single offer.
Over the course of a few hours, I probably drank six to eight cups of tea without refusing once. That night I learned two important lessons: chai is delicious, and caffeine can keep you awake all night! 🙂
Since then, I’ve learned to enjoy tea more responsibly. But the affection for a good cup of masala chai has stayed with me ever since.
What Is Masala Chai?
Masala chai literally means “spiced tea.” It is a classic Indian beverage made by simmering black tea with water, milk, sugar, and aromatic spices such as ginger, cardamom, and cinnamon.
Every household has its own preferred balance of spices, sweetness, and milk. After making it a few times, you’ll quickly discover your own favorite proportions. Once you do, that version becomes your perfect cup of chai.
For my everyday cup, I typically use a pinch of chai masala, crushed cardamom, a little cinnamon powder, ginger, and fat-free half-and-half sweetened with Stevia. My preferred tea leaves brands are Society tea and Wagh Bakri, both of which are available on Amazon.com – see the affiliate links below.
Notes on Spices
About chai masala
You can purchase chai masala at most Indian or international grocery stores, or make your own blend at home using our recipe.
If you don’t have it available, a simple substitute is:
- A small piece of cinnamon stick
- Green cardamom pods (whole or powdered)
If you use whole green cardamom pods, lightly crack them open before adding them to the pot. Most of the flavor comes from the seeds inside.
Go easy on the spices
You don’t need to measure chai masala precisely. Start with a small pinch and adjust depending on the quantity of tea you are making. Even a little adds a lot of flavor. Too much can make the tea overly spicy—sometimes spicy enough to give you hiccups! 🙂
Adjust the ginger
Ginger adds both flavor and warmth to chai. If you love ginger, feel free to add it generously. Just remember that it increases the heat and spiciness of the drink.
Masala Chai
Ingredients
- 1 tsp Black Tea Leaves adjust to your preference
- 1 tsp Sugar or your preferred sweetener (adjust to taste)
- 1/8 tsp Chai Masala
- 1 tsp Ginger grated or thinly sliced
- 2 tbsp Milk
Method
- Add water, black tea, chai masala, ginger, and any other spices to a small pot.
- Bring the mixture to a boil.
- Let it boil for about a minute so the water becomes infused with the spices.
- Add milk.
- Simmer briefly until the tea reaches the color and strength you prefer.
- Strain into cups and serve hot.
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