Masala Chai; a perfect drink for any time of the day.
Aromatic spices, dried tea leaves and ginger make a warm, balanced and super refreshing tea that is loved by everyone!
Drinks are popular in so many ways. While friends gather around a table with anything from coffee, juice to alcohol; true memories are made. And when it comes to making them, the process is rather easy yet the end result is always amazing.
From the colorful drinks like Prickly Pear lemomade and cocktail juice to the all time favorite Rose Falooda; we love them all.
Chai or Indian spiced masala tea is an emotion that is so popular in so many communities. There is nothing like a cup of hot tea on any day. Whether it is hot, cold or rainy outside; a cup of Masala Chai is perfect in every way.
For decades we have all loved and enjoyed chai and continue to do so. Not to forget that some of the best friendships and relations in India are often made at the tea stalls! And every family has their own version of chai that they enjoy along with some of the best conversations.
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What is Masala Chai
For those unfamiliar, Masala Chai is often referred to the version of tea made by boiling black tea leaves with water and spices and then adding milk. The term literally is Masala Chai which means tea with spices. And it is known popularly as chaa or caha in various dialects in the country.
It is different from any version that uses a concentrate. This one is made from whole spices or ground spices combined together as Chai Masala.
Masala Chai tastes best when we have it fresh. Reheating it in the microwave does make it lose some of its flavor.
That is the reason that thermos or flasks made of steel are popular in India. Hot chai is filled in it and can be enjoyed a couple of hours later too. It tastes the same and is really hot!
Why this recipe works
- It comes together in under 10 minutes.
- It is a perfect pick me up drink any time of the day, especially in the morning.
- Needs only a handful of pantry essentials and milk.
- This milky tea is super amazing with the spices and chai masala.
- It can be made for one cup or scaled for several cups.
- The proportion of water:milk can be modified and so can the amount of sugar added.
- The recipe is perfect for beginners or for the experienced chef.
- It is easy to make the chai and use it for multiple tea based recipes.
Is it Chai or Chai Tea
In the US you would have definitely gone to a popular coffee chain and checked out the menu. There is 'Chai Tea Latte'. And not just there, now calling chai as chai tea has taken over in a big way.
However, the name chai tea means really nothing. Chai any way means tea, so the term literally is tea tea. So drop one of these and simply call the drink tea or chai; not chai tea!
Ingredients and Substitutions
- Water: The ingredient used to steep tea, water plays a significant role in tea. Boiling the water on stovetop with tea and other ingredients works the best. Boiling water can be used to make tea too. However it will not steep the tea leaves well. But be aware to boil the tea leaves only for a minute or two else they will burn.
- Milk: Milk is the other prime ingredient in Masala Chai. Use either whole milk or lower fat milk. The difference will be in the thickness of the chai. Modify the proportion of milk to water to taste.
- Black tea leaves: The other element of chai is definitely the leaves. I like to use these chai leaves for a strong taste and flavor. However, pick the one that you like best. Some tea leaves now come with a lot of add-ins like dried ginger, mint etc.
- Tea Masala: This is a special blend of spices. I like to use this Chai masala to flavor the tea. I like to grind the masala at home using whole spices. Here is my chai masala recipe to make it.
- Sweetener: Sugar is an optional ingredient in masala chai. Add it or leave it out as you like. It can be replaced with jaggery, brown sugar, stevia or date syrup.
- Add-ins: While the masala and tea leaves are enough for the chai, adding other ingredients works too. For instance we use grated ginger, green tea leaves , mint leaves, whole cardamom pods etc in this chai. Adding some dried rose petals, fennel seeds and saffron is common too.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- In a large pot add 1¼ cup water.
2- Add 1 teaspoon grated ginger and 1-2 stalks of chopped lemongrass leaves.
3- Next add 2 teaspoon sugar (if using), 3 teaspoon dried tea leaves and 1 teaspoon chai masala.
4- Let everything come to a boil on medium flame.
5- Once it boils, add 1 cup milk.
6- Keep the flame on medium and let the chai come to a boil.
7- Just when it boils to the rim of the pot, remove from flame.
8- Then transfer to two mugs using a fine mesh strainer and enjoy hot.
Expert Tips and Notes
- Do not forget to account for the water evaporation. Start with extra water than what you want to end up with.
- Use a thick steel pan to make chai. Thin pans tend to burn from all the boiling. And non-stick pans are not the best to make chai.
- Do not boil the water with tea leaves for a long time as it tends to get overpowering and often 'burns' the leaves.
- If the chai is not dark enough, simply add more tea leaves, boil for 4-5 minutes before turning the stove off.
- Strain the chai before serving. o one likes chai with particles of tea leaves and masala.
- The ratio of milk to water can vary based on preference. I have seen it go from 1:10 to 10:1. Pick what works best for you.
- If you cannot find ginger or green tea leaves or mint, leave it out. Add what you like as a combination. Also, feel free to add everything of you like it all!
- Enjoy chai with your favorite cookies or have it with thepla or rusk.
- A thin film called 'malai' often appears on top of chai as it cools. Either mix this in or discard using a spoon.
Recipe FAQs
There is no ideal ratio of milk to water. However, the most popular ratio after making is 1:1. However, start with extra water to account for evaporation while boiling.
Chai Masala, a mix of spices is great to add in the chai along with grated ginger, lemongrass and mint leaves. However, saffron, rose buds or extra cardamom are great in the recipe too.
The purists will say that chai is best straight off the stove. However, if you want to store it, simply transfer to an airtight thermos or flask and store. It stays well for a couple hours at room temperature in the flask. However, refrigerate after that in an airtight container.
Chai is simply a mix of water steeped tea leaves, sweetener and topped with milk. However, masala chai has a signature mix of spices added to chai making it spiced and delicious.
Yes we can definitely make Vegan masala chai. Simply add non-dairy milk instead of regular milk.
Pairings
Masala Chai pairs wonderfully with so many snacks. However, there are some really classics that pair really well. Here they are.
More Hot Drink Recipes to try
Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!
Masala Chai
Ingredients
Instructions
- In a pot add water.
- Add grated ginger and lemongrass leaves.
- Next add sugar (if using), dried tea leaves and chai masala.
- Let everything come to a boil on medium flame.
- Once it boils, add milk.
- Keep the flame on medium and let the chai come to a boil.
- Just when it boils to the rim of the pot, remove from flame.
- Then transfer to mugs using a fine mesh strainer. Enjoy hot.
Video
Notes
- Do not forget to account for the water evaporation. Start with extra water than what you want to end up with.
- Use a thick steel pan to make chai. Thin pans tend to burn from all the boiling. And non-stick pans are not the best to make chai.
- Do not boil the water with tea leaves for a long time as it tends to get overpowering and often 'burns' the leaves.
- If the chai is not dark enough, simply add more tea leaves, boil for 4-5 minutes before turning the stove off.
- Strain the chai before serving. o one likes chai with particles of tea leaves and masala.
- The ratio of milk to water can vary based on preference. I have seen it go from 1:10 to 10:1. Pick what works best for you.
- If you cannot find ginger or green tea leaves or mint, leave it out. Add what you like as a combination. Also, feel free to add everything of you like it all!
- Enjoy chai with your favorite cookies or have it with thepla or rusk.
- A thin film called 'malai' often appears on top of chai as it cools. Either mix this in or discard using a spoon.
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