Masala Chai is a black tea–based milk tea infused with warming spices. In India, it’s not just a drink — it’s part of daily life. Actually I feel it has more strong hold than Religion! From the north to the central and eastern regions, chai is everywhere: at home, at roadside stalls, between conversations, after meals. Travel further south and you’ll meet the strong culture of filter coffee — but chai still holds its quiet, steady place in most kitchens.
For me, drinking tea is almost a ceremony. It’s calming, grounding, and deeply refreshing. Like millions (actually billions) of Indians, I cannot begin my morning without a hot cup of chai. That first sip signals the start of the day.
In recent years, chai has found its way into cafés across the West. And while that’s lovely to see, it’s rarely close to the real Indian version — freshly crushed spices, proper boiling, and that beautiful balance of strength and warmth.
Try this once at home. With the simplest ingredients and just a little care, the flavor is multiple folds better. And honestly — who doesn’t deserve a really good cup of chai?
🌿 What You’ll Need (for 1 cup)
¾ cup water (plus a splash extra to allow for evaporation)
¼ cup milk
1 tsp sugar (or to taste)
A hazelnut-sized piece of fresh ginger, crushed
1 green cardamom pod, crushed
A pinch of chai masala
(or substitute with 1 small clove + a pinch of black pepper)1 heaped tsp black tea — preferably Assam tea
☕ Method
Heat the water in a small saucepan. In a mortar and pestle, crush the ginger and spices together, then add them to the water.
Once the water comes to a rolling boil, add the black tea and sugar.
Let it boil for about a minute, then add the milk. Keep a close watch — chai loves to rise quickly and can easily spill over.
Let the mixture boil for another minute. If you prefer a stronger chai (like I do), let it simmer for 2–3 minutes.
Strain through a fine sieve into your cup.
Enjoy hot — slowly, mindfully, ceremoniously. ☕✨
Comments