Masala chai is not tea with spices added as an afterthought; it is a method. Across India, chaiwalas make it the same essential way: water and crushed whole spices simmered first, a strong CTC black tea boiled into that fragrant liquor, then milk and sugar brought up to a dramatic rolling simmer before the whole pot is strained in one confident pour. The technique matters because CTC tea — the small “crush, tear, curl” granules invented in Assam in the 1930s — is built to withstand boiling and to punch through milk, sugar and spice, which delicate whole-leaf teas cannot do. Curiously, India only became a nation of tea drinkers in the early twentieth century, and it was this strong, sweet, milky style that won the country over. For the story behind the drink, see our masala chai profile; here is how to make two proper cups at home.
Method
- Crush the spices. Bruise the cardamom pods, ginger, cinnamon, cloves and peppercorns with a pestle or the flat of a heavy knife. You want them split open, not powdered — crushing releases the aromatic oils without clouding the chai.
- Simmer the spices. Put the water and crushed spices in a small saucepan, bring to the boil, then simmer gently for 3–4 minutes until the kitchen smells of cardamom and the water takes on a light colour.
- Add the tea. Tip in the CTC tea and let it boil for 1–2 minutes. The liquid should turn a deep reddish-brown — stronger than you would ever brew tea on its own, because the milk is coming.
- Add milk and sugar. Pour in the milk, add the sugar, and return the pan to the boil over medium heat. Stay by the stove: milky chai boils over with no warning at all.
- Give it a rolling simmer. As the chai surges up the pan, lift it off the heat or turn the flame down, let it subside, then let it rise again. Repeat two or three times over 2–3 minutes. This repeated boiling — the chaiwala's signature move — deepens the colour, thickens the body and marries tea, milk and spice.
- Strain and serve. Pour through a fine sieve into two cups, from a little height if you like a light froth on top. Drink it hot; chai does not wait.
Tips & variations
- Use CTC, not delicate leaf. An Assam CTC or any strong “chai-grade” black tea is essential; a fine Darjeeling will simply vanish under the milk and spices.
- Adjust the masala to the season. Extra ginger and black pepper suit cold or rainy weather; a lighter, cardamom-forward mix suits summer. Fennel seeds and a single star anise are common regional additions.
- Milk ratio is personal. Equal parts milk and water gives a rich, café-style cup; drop to one part milk to two parts water for a lighter kadak chai that lets the tea speak.
- Sugar rounds the spice. Even half a teaspoon softens the pepper's bite; jaggery gives a deeper, caramel note. Add it during the simmer, not after.
- Plant milks work with care. Oat milk simmers most gracefully; add soy off the boil to stop it splitting.
Serving & pairing
Serve scalding hot in small cups or glasses — in India, chai is drunk short and often, not by the mug. It is a natural partner for savoury fried snacks such as samosas and pakoras, and for biscuits made for dunking; the tannin and spice cut through oil and salt beautifully. For the principles behind matches like these, see our guide to food and drink pairing basics.
Sources & further reading
- UK Tea & Infusions Association, brewing and tea-type guidance (tea.co.uk).
- Victor H. Mair & Erling Hoh, The True History of Tea (Thames & Hudson, 2009) — on CTC processing and the growth of tea drinking in India.
- Lizzie Collingham, Curry: A Tale of Cooks and Conquerors (Oxford University Press, 2006) — on the popularisation of chai in twentieth-century India.
Editorial note: quantities and timings reflect the common home stovetop method; regional and family versions vary widely, and that variety is the point. This recipe was drafted with AI assistance and edited by our editorial desk in line with our Editorial Policy. Spotted an error? Please use our corrections form.