Masala chai recipe with step by step photos – masala chai literally translates to spiced tea. Tea along with Filter coffee is a preferred drink for many people. Many Indians like to have tea in the morning or during evening. I know some people who get a headache if they don’t get their daily cuppa of tea.
In India, many herbs and spices are added to the tea. Each family has their own version of making tea. This recipe shows how to make masala chai when you do not have Masala tea powder. you just need a few whole spices. i have also shared this detailed post of Herbal tea to know more about the spices which are generally added to Indian tea. Here in this masala chai recipe, I am sharing my method of preparing tea. But the recipe can be changed as per your liking.
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Suggestions for making masala chai
- The amount of milk added varies from person to person. So you can add milk as per your preference.
- The brand of tea also makes a difference to the overall flavor of the tea. I always use assam tea as it is more stronger than the darjeeling tea. But I do know some folks who prefer a mix of assam + darjeeling tea or only darjeeling tea. What I have used here is organic assam tea which are not like tea leaves, but in the form of granules. You can use whichever one you have.
- You can vary the quantity of spices added. During summers, I would suggest reducing the spices as they increase the heat in the body. During winters and monsoons, the spices help in keeping the body warm.
- The classic way of making tea is to steep the tea leaves in hot water. The Indian method is boiling the tea leaves for some minutes. I usually add milk later. Though in some families, the water, milk and tea leaves are boiled together.
- This recipe is a strong tea, both in terms of the taste of tea and the aroma and flavor of spices. I use a good amount of ginger, in tea. But you can add less.
This masala chai recipe serves 2 to 3, but can be easily halved or doubled or tripled. Serve masala tea steaming hot plain or with some Indian snacks like pakora, samosa, aloo tikki, sandwiches or with nankhatai or biscuits.
Preparation to make masala chai
1. take ½ inch cinnamon, 2 to 3 green cardamoms, 2 cloves and 1 inch ginger in a mortar-pestle.
2. Crush coarsely and keep aside.
Making masala chai
3. In a sauce pan or a small pan with a handle, heat 2 cups water (500 ml).
4. Let the water come to a boil and then add the crushed spices. if you want you can even add a generous pinch of nutmeg powder along with the spices. Some mint leaves or lemon grass also can be added.
5. Boil the spices along with the water for 2 to 3 minutes. add sugar as per taste. I usually add 4 teaspoon raw sugar. You can add more or less depending upon the sweetness desired.
6. Now add 2 teaspoons assam tea. Boil for a minute. This boiling time depends on how strong you want your tea. If you prefer a strong intense tea, then simmer for a few more minutes.
8. Add ¼ cup milk. Add more milk if required. You can even use soy milk or almond milk. If using soy milk, then simmer for 2 to 3 minutes. If using almond milk, then gently heat through. Do not let the almond milk come to a boil or the tea will get a grainy texture.
9. after adding milk boil for 2 to 3 minutes. if using chilled milk, then boil with tea for 2 to 3 minutes. if using hot milk, then add the milk and switch off the flame.
10. Pour the masala tea through a tea strainer directly in the cup.
10. Serve masala chai hot with some Indian snacks or Indian cookies or biscuits or with snacks like aloo pakora, veg cutlet, medu vada
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main ingredients for masala chai
- 2 cups water or 500 ml water
- 4 teaspoon sugar or add as per taste
- 2 teaspoon assam tea
- ¼ cup milk or add as per taste
- ½ inch cinnamon (dalchini)
- 2 to 3 green cardamoms (chotti elaichi)
- 2 cloves (lavang)
- 1 inch ginger (adrak)
- Take 1/2 inch cinnamon, 2 to 3 green cardamoms, 2 cloves and 1 inch ginger in a mortar-pestle.
- Crush coarsely and keep aside.
making masala chai
- In a sauce pan or a small pan with a handle, heat 2 cups water (250 ml).
- Let the water come to a boil and then add the crushed spices.
- Boil the spices along with the water for 2 to 3 minutes.
- Add sugar as per taste. I usually add 4 teaspoon raw sugar. You can add more or less.
- Now add 2 teaspoon assam tea. Boil for a minute. This boiling time depends on how strong you want your tea. If you prefer a strong intense tea, then boil for a few more minutes.
- Add milk. After adding milk boil for 2 to 3 minutes.
- If using chilled milk, then boil with tea for 2 to 3 minutes. If using hot milk, then add the milk and switch off the flame.
- Pour the tea through a tea strainer directly in the cup.
- Serve masala chai hot with some indian snacks or indian cookies or biscuits.