The smell of masala chai in the morning is one of those things that makes you feel instantly at home, no matter where you are in India. This is the foundational recipe — learn this, and every regional variation becomes intuitive.
Method
Step 1. In a small saucepan over medium heat, combine the water, crushed ginger, and all the whole spices. Bring to a gentle boil.
Step 2. Reduce heat and simmer for 3–4 minutes, until the water takes on colour and the kitchen smells wonderful.
Step 3. Add the loose-leaf tea. Simmer for another 2 minutes.
Step 4. Pour in the milk. Increase the heat slightly and bring to just below a boil — watch it carefully. When it begins to foam up, remove from heat.
Step 5. Strain through a fine-mesh sieve into two glasses or mugs. Sweeten to taste, and serve immediately.
The second pour is always better — let the chai rest for 30 seconds before your first sip. The flavours settle and deepen.
What Makes a Great Masala Chai
Tea: Use a strong, malty Assam loose-leaf tea. Tea bags work in a pinch but produce a noticeably thinner brew.
Ginger: Fresh is non-negotiable. Dried ginger powder is a pale substitute. Crush it with the back of a knife to release the oils.
Milk ratio: This is personal. A 2:1 water-to-milk ratio is classic. For a richer cup, go 1:1.
“Once you make it fresh, you will never go back to a tea bag again.