Why does my chai sometimes taste bitter?

Bitterness usually comes from over-boiling the tea leaves. Simmer gently for no more than 4 minutes after adding tea, and don't squeeze the leaves when straining.

How can I make chai for one person?

Scale down the recipe by using 1 cup water, 1/3 cup milk, 1–2 tsp tea leaves, a small knob of ginger, and 2 cardamom pods. Adjust spices to taste.

Can I make masala chai without milk?

Yes — simply skip the milk and sweeten to taste for a black tea version (sometimes called 'kadak chai'). The texture will be thinner but still aromatic.

What's the best tea brand for authentic masala chai?

Look for CTC Assam teas like Brooke Bond Red Label, Taj Mahal, or Wagh Bakri. Avoid loose-leaf single-estate teas, which are too delicate for chai.

Home / Recipes / indian / Masala Chai

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Masala Chai

RATING

0.0/5

TASTE SCORE

8/10

A warm, aromatic spiced tea that's the heart of Indian hospitality. Fresh ginger, cardamom, and other whole spices simmer with strong tea leaves and milk, creating a creamy, invigorating drink that's perfect for slow mornings or rainy afternoons.

PREP

COOK

10m

SERVES

1 CUP

73 cal

SERVINGS

INGREDIENTS

For 4 servings

3 cupwater1 cupmilk · whole milk4 tsptea leaves · strong Assam or CTC tea4 tspsugar · or to preference2 inchginger · fresh, crushed or grated6 pcsgreen cardamom · lightly crushed pods4 pcscloves · whole6 pcsblack peppercorns · whole, lightly crushed1 inchcinnamon stick · broken into pieces

NUTRITION · PER SERVING

CALORIES · 1 CUP

Protein3g · 16%

Carbs11g · 60%

Fat2g · 25%

Fiber1g

Sugar4g

Saturated fat1g

Cholesterol0mg

Sodium4mg

Potassium176mg

Phosphorus9mg

How we calculate →

METHOD · 6 STEPS

prep · ~2 min
Prepare the spices.
1.Lightly crush the green cardamom pods with a mortar and pestle.
2.Crush the black peppercorns slightly.
3.Break the cinnamon stick into smaller pieces.
TIPGently crushing releases the oils without turning it into powder.
simmer · ~7 min
Simmer the spices in water.
1.Pour 3 cups of water into a saucepan and set over high heat.
2.Add crushed cardamom, cloves, peppercorns, cinnamon, and grated ginger.
3.Bring to a rolling boil, then lower the heat and simmer for 5 minutes until the water becomes fragrant and slightly colored.
TIPSimmer long enough for the spices to infuse deeply — this builds the base flavor.
boil · ~3 min
Add tea leaves and milk.
1.Add 4 teaspoons of tea leaves to the simmering spiced water.
2.Pour in 1 cup of whole milk.
3.Stir and bring to a boil over medium heat. Watch closely so it doesn't boil over.
TIPCTC tea gives the bold, strong flavor that defines good masala chai.
simmer · ~4 min
Simmer and let the tea develop color.
1.Once the tea comes to a boil, lower the heat.
2.Let it gently simmer for 3-4 minutes until the color deepens to a rich brown.
3.Stir occasionally to prevent a skin from forming.
TIPSimmering extracts the full body from the tea — don't skip this step.
mix · ~1 min
Add sugar and strain.
1.Add 4 teaspoons of sugar (or adjust to taste) and stir well until dissolved.
2.Strain the hot chai through a fine-mesh strainer directly into cups or a teapot.
serve
Serve the masala chai hot.
TIPPour from a height to create a light froth — it aerates the chai and enhances the flavor.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Crush whole spices just before use to release maximum essential oils.
2
Simmer spiced water for a full 5–7 minutes to build a deep, aromatic base before adding tea.
3
Use CTC (crush-tear-curl) Assam tea for robust color and a bold malty flavor.
4
Watch the pot closely when milk is added to prevent a messy boil-over.
5
Strain through a fine-mesh sieve for a clean, grit-free cup every time.
6
For a frothy top, pour the finished chai back and forth between two cups or from height.
7
Make a larger batch and refrigerate; gently reheat with a splash of milk for quick chai.