Indian Masala Chai (Tea)

Masala Chai, also known as "Karak Chai" in India, is a fragrant and reviving beverage prepared with long black tea leaves, milk, ginger, and a mixture of spices used to make chai masala. It is a cooling beverage with ayurvedic qualities and anti-inflammatory qualities.

The term "masala" describes the chai spices that are added to the tea during the brewing process; these are typically whole spices that have been combined and very little ground.

What distinguishes this masala tea is the use of real spices and ginger. Ayurveda is where the masala chai spice blend originated. It is well known that the spices in chai have anti-inflammatory and immunity-boosting qualities.

Time taken: 10-15 minutes
Serves: 1 cup


  • 200 ml Milk
  • 100 ml Water
  • 1 tsp black tea leaves
  • 1 tsp Sugar (or any other sweetener)
  • 1 Cloves
  • 2 Black peppercorns
  • ¼ tsp Ginger powder
  • ½ inch True Cinnamon stick
  • 1 Green cardamom
  • A pinch of Fennel seeds
  • A pinch of Ajwain


  1. Fill a mortar and pestle with 1 inch of peeled ginger, 2 to 3 green cardamoms, 2 cloves, and 1 inch of cinnamon. Instead of using cassia cinnamon, use genuine cinnamon.
  2. Use a pestle to crush finely and set aside. However, be careful to thoroughly crush and flatten the ginger. An alternative would be to grate the ginger and then add the crushed or whole spices.
  3. Heat two cups (500 ml) of water in a saucepan or small pan with a handle.
  4. Add the crushed spices and let the water boil. If necessary, mix the spices with a good pinch of nutmeg powder. At this point, you can also add lemongrass or mint leaves.
  5. Let the tea steep. Bring the water and spices to a boil. Turn the heat off. Pour in the tea leaves. Mix well and place a lid on it.
  6. Give the tea a two to four-minute steep. The tea should then be brewed with boiling milk. Blend, filter, and present.
  7. Stir in ¼ cup cold or room temperature milk. Add extra milk if necessary.
  8. Boil for two to three minutes after adding the milk. Boil for two to three minutes if you're using cold milk. Add the milk and turn off the heat if using hot milk.
  9. Transfer the masala tea straight into a cup using a tea filter.

Serve hot with appetizers and cookies!