Enjoy a warm cup of this authentic Indian Masala Chai! Infused with spices and ginger, this easy-to-make chai is a revitalising alternative to your everyday cuppa.
What is Chai Tea?
If you're still curious about Indian Chai Tea, let me clarify that Chai = Tea in Hindi. Ask a roadside Chaiwala vendor in India for Chai Tea, they will serve you two cups. The word "Masala Chai, on the other hand, is tea infused with spices.
Likewise, when you see Chai Tea Latte on the menu, it is simply translated to "tea tea milk" - each word is translated in a different language, Hindi, English, and Italian!
Ingredients
- Loose Black tea leaves: For this recipe, I use either Brooke Bond Red Label, Wagh Bakri, or Three Roses tea. They are easily available at Asian stores near you. If these aren't options, I'll reach for Tetley tea bags.
- Fresh ginger: Ginger adds a warm, spicy flavour to the tea. For best results, I add grated or pounded ginger to the water.
- Spices: I like to add whole spices, such as black pepper, cardamom, cinnamon and cloves. These spices are carefully selected to create a well-balanced flavour profile.
- Sugar: Add sugar to your taste.
- Milk: I use whole milk in my chai to make it creamy and rich. For a vegan chai, use almond milk or oat milk.
- Water: The water should be heated to boiling before adding the tea leaves, ginger, spices, and sugar.
My Easy Indian Masala Chai recipe
Making authentic Indian masala chai at home is simple and easy. Begin, by adding gently pounded whole spices, such as cardamom, black peppercorn, and cinnamon, along with ginger and loose tea leaves to boiling water. Let the mixture simmer for at least 5 minutes to infuse the water with the flavours of the spices.
Then, add sugar and milk to the mixture and bring it to a boil. Let it simmer for an additional 5-7 minutes, stirring occasionally to ensure that the flavour is evenly distributed. Enjoy your homemade masala chai, made with the freshest and most authentic ingredients, for a warm and comforting experience.
Discard the solids, strain through a sieve and serve hot.
Why you'll love this easy Indian chai recipe?
- This recipe for easy Indian Chai is authentic, giving you a taste of India in every sip.
- It's inspired by the Masala Chai served at the popular Dishoom restaurant, allowing you to bring a piece of the restaurant experience into your home.
- Making this Chai is incredibly easy with a simple 1:2 ratio of milk to water, and there's no need for a precise recipe. The method of making Chai is what's most important.
- Chai is a delicious alternative to traditional English tea, which is often light and flavorless. The flavours of this Chai, with its fragrant whole spices and ginger, are far more dynamic and enjoyable.
- You don't need any masala chai tea bags or spice mix, as the recipe calls for whole spices like cardamom, black peppercorn, cinnamon, and ginger.
- Thanks to the warming ginger and other spices, it can soothe a sore and croaky throat.
Can I make Vegan Masala Chai?
Yes, you can make a vegan version of masala chai by using a non-dairy milk, such as almond milk, coconut milk, or soy milk, instead of regular dairy milk. This way, you can still enjoy the authentic flavours of masala chai while adhering to a vegan diet.
Serving Suggestions
- Enjoy a warm cup of masala chai on its own as a pick-me-up in the morning or afternoon.
- Serve the chai with a plate of parle g biscuits, rusk or farsi puri.
- I love serving alongside appetisers, such as bakery style veg puff pastry, onion bhaji, bread pakora, cornflakes mixture or ribbon pakoda for a snack at tea time.
- Masala chai is often served during holidays and celebrations, such as Diwali, for a warm and festive drink.
Storing leftover masala chai
To store leftover masala chai, let it cool to room temperature. Transfer it to an airtight container and store in the refrigerator for up to 24 hours. Rewarm in the microwave, make sure to stir the chai to distribute the spices evenly.
Homemade Indian Chai recipe below
Ingredients
- 1½ tablespoon black tea leaves Assam or Darjeeling tea
- 2 inch fresh ginger
- 8 -10 black peppercorns
- 6 Green cardamom
- 1" cinnamon stick
- 2 cloves
- 2 teaspoon Sugar
- 1 cup milk
- 2 cup water
Instructions
- Gently pound the spices and bash the ginger. Add the spices, tea, and boiling water to a saucepan. Bring it to a boil and then simmer for at least 5 minutes until fragrant.
- Add sugar, milk and turn up the heat. Bring the chai to a boil.
- Allow it to simmer for 5-6 minutes, stirring in between.
- If you like a stronger flavour, simmer for another 3-4 minutes.
- Strain the chai through a fine-mesh sieve into a teapot or cups. Serve.
rebecca says
looks great my boy loves Chai