Monday, April 9, 2012

Indian Cooking Basics: Chai Masala (Spiced Tea)

Every day I cringe as I watch my co-workers order their "Chai Soy Lattes" and other Chai-wannabes from a certain coffee shop chain that shall remain nameless (Starbucks!).  So today I decided I would take them a carafe of my Authentic Chai Masala! Now there are about as many variations of Chai as there are languages in India!  But this one is my absolute favorite because it consists of the only 2 spices that I consider to be the heart of any real Chai Masala :  cardamom & fresh ginger!

Authentic Chai Masala (Spiced Tea):

Makes 2-4 cups
1 Tablespoon Black Loose Leaf Tea (-or- 2 Teabags of Black Tea)
1 Tablespoon Roughly Chopped Fresh Ginger Root
8-10 Cardamom Pods (Crush to release flavor)
2 Cups Water
2 Cups Milk (Whole Milk is best)
Sugar to taste (I recommend 4 Tablespoons, for more authentic tasting Chai Masala)

In a medium pot add Milk, Water, Copped Ginger, Black Loose Leaf Tea and Cardamom Pods.  Bring to a boil and reduce heat.  Stir in sugar to taste.  Take off heat and strain chai into mugs.

PS- If you're looking to experiment, I suggest trying the following spices: Black Pepper Corn, Fennel, Clove or Cinnamon. Oh, and if you're feeling a bit naughty, I highly recommend that you take a look at the spiked version of this recipe on my Cocktail & Fashion blog, Fashionably Bombed.


  1. That is a nice recipe! I'd never thought to combine those two into one recipe - may have to try it today.

    My chai recipe was learnt from a Punjabi "superwoman" who had her own business, ran her household, and raised two beautiful daughters. Basically it goes like this:

    Set 1 mug water to boil and add a pinch of fennel seeds. When the water boils, turn the heat to medium low and add 10-12 cardamom pods, partially broken open. Add tea at this point - maybe 3 teaspoons? I'm not sure as my measuring cup is different. Once it steeps for 4-5 minutes, add 1 mug of milk. Turn heat slightly up and cook until it forms a skin on top. Strain, add sugar as desired, and drink.

    1. Thanks Adriana! Glad you like it! Your recipe sounds delicious too! I'll have to try it soon! I love that your friend mentioned forming a "skin" as part of the recipe! Ha! That's so authentic!

  2. Lovely recipe and a great blog. Every Region of India has a blend of spices for chai masala. Here's mine:


  3. This is a lovely chai recipe, very similar to mine. First time on your blog, glad I found it.

  4. Alternatively, you can add a honey/ jaggery whilst cooking. Adds character to the chai. Although, the jaggery must be added once you take it off the stove. Happy cooking. :)

  5. Glad to connect on Twitter! Your blog is absolutely informative and fun! I'm definitely going to have to make this!


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