Nov 12, 2025
By: Isha AgarwalUse fresh ginger, cardamom, cloves, and cinnamon for a rich, authentic flavour. Fresh spices release essential oils, making your chai aromatic and warming.
Opt for strong black tea like Assam or Darjeeling for a bold taste that balances the spices. Avoid weak teas as they get overpowered by the masala.
Start by boiling equal parts of milk and water to create a creamy base. Boiling together ensures the flavours of tea and spices infuse evenly.
Lightly crush cardamom, cloves, and cinnamon to release their flavour without overpowering the tea. Whole spices give a rustic, traditional taste.
Freshly grated ginger adds heat and aids digestion, perfect for winter mornings. Adjust the quantity based on your spice preference.
Let the chai simmer on low heat for 5–7 minutes. This allows the tea leaves and spices to blend fully, creating a robust and aromatic chai.
Use jaggery or brown sugar instead of refined sugar for a healthier twist. Sweetness balances the spice and enhances the warming effect.
Strain the tea to remove all spices and tea leaves for a smooth drinking experience. A fine mesh strainer works best to capture even small bits of spice.
Serve immediately in cups or traditional clay glasses to enjoy the full aroma and flavour. Chai tastes best when steaming hot on a cold morning.
Add a pinch of black pepper or nutmeg for extra warmth. Experiment with flavours but maintain the classic masala chai essence.
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