Everyday Kitchen

Indian · Drinks

Masala chai

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Gluten-free

Simmer black tea with ginger, cardamom and milk. Strain into cups once the tea has a strong aroma.

Prep
5 min
Cook
10 min
Total
15 min
Servings
2
Difficulty
Easy
Cuisine
Indian
Course
Drinks

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of masala chai
Representative photograph of masala chai. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 2

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Tea

Equipment

Saucepan; fine sieve; cups.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Simmer spices · About 4 min

  1. Simmer 300 ml water, 10 g ginger, sliced, 3 cardamom pods, crushed and 1 cinnamon stick for 4 minutes.

Brew · About 3 min

  1. Add 2 tsp loose black tea; simmer for 2–3 minutes.

Add milk · About 3 min

  1. Add 200 ml whole milk and 20 g sugar. Heat until the tea rises toward the top; lower the heat and simmer for 2 minutes. Strain.

    Check: Watch the saucepan closely to prevent boiling over.

Tips

  • Adjust sugar after brewing.
  • Keep the pan under constant watch after adding milk.

Substitutions

  • Use oat milk instead of dairy milk; avoid a hard boil.
  • Use two strong black-tea bags instead of loose tea.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Crush spices ahead.
  • Brew near serving time; reheated tea can taste bitter.

FAQ

Why is chai bitter?

Tea may have boiled too long. Reduce the tea simmer next time.

Can I omit sugar?

Yes. Sugar affects sweetness, not brewing.

Does it contain caffeine?

Black tea contains caffeine. This draft does not calculate its amount.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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