I used to think that making homemade masala chai from whole spices would take a long time—but it actually only takes about 10 minutes! When you make it from scratch, your whole kitchen fills with warm, cozy spice aromas.
I had some leftover spices from when I made Vietnamese pho, so I used them to make this easy masala chai that also helps use up pantry spices.
“Chai” simply means “tea.” In a narrow sense, it refers to sweet, milky Indian tea. Around the world, “masala chai” refers to tea brewed with spices (masala) and milk.
Japanese Wikipedia
Since this recipe uses fresh ginger and spices, it’s technically masala chai, not just milk tea. The ginger makes it especially perfect for warming up in the winter.
Ingredients
| Water | 200ml |
| Milk | 200ml |
| Assam tea | 1 tea bag |
| Brown sugar | 1 tsp |
| Fresh ginger | 3 slices |
| Cinnamon stick | 1/2 |
| Cardamom powder | 2 shakes |
| Cloves | 2 cloves |
| Whole black peppercorns | 2 |
| Star anise | 1 |
Instructions
1⃣ Place all the spices into a tea bag or spice sachet and close it.
If you don’t have one, you can add the spices directly to the pot.
2⃣ Add the water, ginger, and spice sachet to a pot. Heat over medium for about 5 minutes.
3⃣ Remove the paper tag from the Assam tea bag and add the tea bag to the pot. Simmer for 1 minute.
4⃣ Add the milk and brown sugar. Warm gently over low heat for about 5 minutes.
5⃣ Remove the spice sachet, ginger, and tea bag. Pour the chai into a cup through a strainer.
If you used a spice sachet, you may not need a strainer.
The spice sachets I used are this type.
If you think it looks delicious, please share it on Twitter/X! And if you make it, tag me—I’d love to see your creations!
