Total Time
Prep 10 mins
Cook 5 mins

There are many versions of this tea. This is a good one from Food & Wine magazine. This would also make lovely gifts. Just package up the dry ingredients and write out the directions!

Ingredients Nutrition


  1. In a mortar, crush the cloves, cardamom pods and cinnamon, or use a coffee grinder.
  2. Transfer the crushed spices to a small saucepan, add the water, ginger and pepper and bring to a boil.
  3. Remove the pan from the heat, cover and let steep for 5 minutes.
  4. Add the milk and sugar to the pan and bring to a boil.
  5. Remove from the heat and add the tea.
  6. Cover and let steep for 3 minutes.
  7. Stir the chai, then strain it into a warmed teapot or directly into teacups.
  8. Enjoy!


Most Helpful

I think this is a great starting point for trying some different modifications. I suggest using all milk (total 3.5 cups) and steeped everything in that for a creamier experience that less resembles just black tea with milk. Also, like this it becomes a one step process -- everything goes in the pot together, just put on high heat and then pull the pot off as soon as you notice a slight boil. Stir near continuously. Steep time is similar. Also doubled the cardamom and peppercorn and added a little anise and a 3-4 coffee beans. Used a coffee grinder to break everything up. Used a potent loose leaf Assam.

jhwilliams August 25, 2015

Brilliant! A quick suggestion - using coarsely powdered dry (dehydrated) ginger instead of fresh ginger would impart a very wholesome spicy flavour. Magically clears blocked sinuses and soothes the throat as well. <br/>Replace 1/4 tsp fresh ginger with 1/8 tsp (or a pinch) of dry ginger.

TheEnchantedOne February 16, 2014

Hello Sharon123, I was searching for a good recipe for masala chai as I am addicted to masala chai from coffee shops. I have to say I read all the reviews and decided to try your recipe. It was fantastic! In your original recipe, you use tea (decaff), which I do not have with me. Also, you recommend 3 cups of water, which for me is a tad bit watery, so I used only 2. Other than that, my god, this is a keeper! Thank you for sharing this recipe. God Bless Ant

Anthea M. October 01, 2015

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