Masala Chai Recipe
Make Masala Chai Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Masala Spice Blend
Tea Base
Milk & Sweetener
Method
Masala Spice Blend
- 1
Toast and crush spices
Heat a small dry skillet over medium heat. Add cardamom pods, cloves, peppercorns, cinnamon stick, and fennel seeds (if using). Toast, shaking the pan, until fragrant and slightly darker, about 1–2 minutes. Transfer immediately to a mortar and pestle (or spice grinder). Lightly crush or grind to a coarse texture — you want a mix of small pieces and some powder, not a fine powder. Set aside.
Tea Base
- 2
Simmer water with spices and ginger
Pour 2 cups water into a small saucepan. Add the crushed spice blend and the sliced ginger. Bring to a gentle boil over medium-high heat, then reduce heat to maintain a simmer. Let the spices and ginger steep in the simmering water for 5 minutes to extract their flavor.
- 3
Add tea
After 5 minutes of simmering, add 2 tablespoons loose black tea (or 2 tea bags) to the pot. Continue to simmer for 2–3 minutes for strong tea — simmer longer (up to 4 minutes) for bolder flavor. Watch carefully to avoid overboiling.
Milk & Sweetener
- 4
- 5
Strain and serve
Remove the pan from heat. Using a fine-mesh strainer or a cheesecloth-lined sieve, strain the chai into a teapot or directly into cups to remove the spice solids, tea leaves/bags, and ginger pieces. Taste and adjust sweetness if needed. Serve hot.