Chai masala

Cookinero 2 May 2025

Initially, this Indian drink was milky, not tea. The thing is that tea was quite expensive, so the drink consisted of milk, sugar and a crazy amount of spices - this is India! Around the middle of the 20th century, black tea leaves were added to the masala composition. This was due to the emergence of mechanical processing methods, due to which tea became much cheaper.

How to cook Chai masala

Step 1

Masala tea

Bring water and milk to a boil, add pepper, cardamom, cinnamon, nutmeg, ginger and cloves, stir well and cook for 3 minutes.

Step 2

Masala tea

Reduce heat to low, add black tea, sugar and simmer for about 5 minutes.

Step 3

Masala tea

Remove the tea from the heat, cover and leave for 15 minutes. Then strain through a fine sieve and serve.

Chai masala - FAQ About Ingredients, Baking Time and Storage

Yes! Almond, oat, or coconut milk work well as dairy-free alternatives. Reduce the simmering time slightly (by 1-2 minutes) to prevent separation.
Store strained chai in the fridge for up to 2 days. Reheat gently on the stovetop or microwave (stirring occasionally) to preserve flavor.
Try monk fruit sweetener, stevia, or erythritol in equal amounts—adjust to taste as some substitutes can be sweeter than sugar.
Freezing isn’t recommended, as dairy or milk alternatives may separate upon thawing. Instead, prepare spice mixes ahead and brew fresh.
Absolutely! Start with half the spices for a milder taste, or increase ginger/cinnamon by 25% for more intensity.
Serve hot in small cups with a side of honey or extra cinnamon sprinkled on top. Pair with biscuits or savory snacks for balance.

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