How to Make Masala Chai at Home (Authentic Recipe)

Name: Authentic Masala Chai
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 2 cups
Cuisine: Indian
Ingredients: 2 cups water; 1 cup milk; 2 tsp black tea (Assam); 2 tsp sugar (to taste); 2 crushed cardamom pods; 1 small piece cinnamon; 2 cloves; 1 thin slice fresh ginger; 1 pinch black pepper (optional)

📅 July 22, 2026 ⏱️ 5 min read 🍵 Recipe

Nothing beats a proper cup of masala chai. Here's the authentic recipe – the right spices, the right method, and the little tricks that make it taste just like home.

Ingredients (makes 2 cups)

What you need

2 cups water
1 cup milk (whole milk is best)
2 tsp black tea – Assam gives the classic strong, malty chai
2 tsp sugar (to taste)
2 cardamom pods, lightly crushed
1 small piece of cinnamon
2 cloves
1 thin slice of fresh ginger
A pinch of black pepper (optional, for a warming kick)

Short on time? A ready-made chai masala blend replaces the whole spices – just add a teaspoon.

Step-by-step method

1. Add the water, crushed cardamom, cinnamon, cloves and ginger to a pan and bring to a boil.

2. Add the black tea and let it simmer 2-3 minutes until deep and aromatic.

3. Pour in the milk and sugar. Simmer gently so the milk and spices infuse.

4. Let it rise, then lower the heat – repeat once or twice. This "pulling" builds a stronger, creamier chai.

5. Strain into cups and serve hot. Enjoy!

💡 Pro tip: Add the ginger and spices to cold water at the start, not the end – simmering them from cold releases far more flavour into the chai.

Tips for perfect chai

Use loose black tea, not just tea bags – Assam or a strong CTC tea gives the authentic colour and body.
Crush your spices fresh for maximum aroma.
Adjust the milk-to-water ratio to taste – more milk for a richer chai.
Don't rush the simmer – low and slow is what develops the flavour.

🍵 Get your chai essentials

Assam tea, cardamom, chai masala and more – fresh from India, delivered across Germany.

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FAQ

What spices go in masala chai?

The classic base is cardamom, cinnamon, cloves and ginger, often with black pepper. Some add fennel or nutmeg. A chai masala blend combines them all.

Which tea is best for chai?

Strong black tea – Assam or CTC tea – gives the deep colour and malty flavour that stands up to milk and spices.

Can I make chai without refined sugar?

Yes – jaggery (gur) or honey both work well, or leave it unsweetened.