Masala Chai – a beloved Indian beverage, has a centuries-old history originating from Ayurvedic practices, with the term “chai” meaning tea and “masala” signifying the blend of aromatic spices. Its roots extend to ancient Ayurvedic traditions, where the use of spices and herbs in beverages was valued for their therapeutic properties. An ancient Indian King (most likely King Harshavardhana) was known to have consumed a version of Masala Chai without the addition of tea or milk, for its Ayurvedic benefits. In 1935, the British introduced tea to India, locals then began to infuse it with their blend of spices and added milk, creating the Masala Chai we know today. Masala Chai has not only established itself in India but also around the world, captivating tea enthusiasts worldwide with its aromatic medley of ginger, cardamom, cinnamon, cloves, and pepper.

The foundation of Masala Chai usually has the usual suspects, such as ginger, cardamom, cinnamon, and cloves. However, there are many different variations of Masala Chai that include the use of other spices such as fennel, nutmeg, ajwain, star anise, and more, with some even adding mint, making no two Masala Chai the same.

Masala Chai is also a comforting beverage for many Indians. Nothing beats a good, hot cup of Masala Chai with piping hot pakoras on a rainy day! For me personally, this is my go-to drink when the leaves turn colour and drop onto the ground, and the air is crisp and the temperature is cold. I enjoy being at home, under my comfy blanket, holding a hot cup of Masala Chai, looking out of the window at the hustle and bustle of life – so here is your sign to run to your kitchen and make it and maybe whip up a fresh hot batch of my pakoras too huh?

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TIPS & TRICKS / SUBSTITUTIONS

SUBSTITUTIONS

Spices

If you don’t own any of the spices listed in this recipe, or if you are short of a couple of spices, don’t feel the need to run to the stores to buy the spices just for this recipe. Alternatively, you can just use ginger, cardamom, and cinnamon—or just ginger even (I make ginger tea all the time using the same method in this recipe)—and you will still have a good cup of Chai.

Tea

I have used both packaged tea and loose tea with this recipe, and all turned out great. Therefore, feel free to use whichever is at your disposal. If you opt for loose tea, use 10 grams (5 grams for each person) of black loose tea for this recipe.

TIPS & TRICKS

To latte or not to latte

There are two methods of adding milk to the chai masala. You can either brew the chai masala and pour hot frothed milk into it during serving (as per this recipe) or add milk after the boiling stage. If you choose the second option, add the same amount of milk listed in this recipe. However, my personal recommendation is to go with the first option because it is delicious even without milk, providing you the option to taste both versions.

STEPS ON MAKING MASALA CHAI LATTE

Using a pestle and mortar, crush the spices (except cinnamon) until they are broken but not ground. This is to extract as much flavour as possible from the spices during the brew. If you don’t own a pestle and mortar, you could also add the whole spices as they are. Slice 3-4 pieces of ginger and, again using the pestle and mortar, bruise it. This is also to extract as much flavour as possible from the ginger. Alternatively, you could use the ginger slices without bruising them. While I’ve listed 3-4 ginger slices in this recipe, feel free to use less if you’re not a fan of ginger. However, be mindful not to use too little, as the ginger ties in all the flavours.

In a milk pan, add water, spices, ginger, and the cinnamon stick. Bring it to a boil on medium heat. Then, lower the heat and add the tea bags. Let it simmer for 3-4 minutes, but do not let it come to a boil. If you choose to add milk while the masala chai is brewing, add the milk together with the tea bags. Once the masala chai has brewed, use a tea strainer to strain the masala chai into respective cups. Then, prepare hot frothed milk and add it to the masala chai.

Add sugar according to your preference and sip away!

STORAGE

For safe consumption, it is recommended to brew tea fresh rather than resorting to storage.