Indian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Masala Chai
A flavored tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners30-minute meals
Instructions
6 steps- 1
Crush the Spices: In a mortar and pestle, roughly crush the fresh ginger, cardamom pods, and cloves. Crushing exposes the oils and maximizes flavor extraction.
- 2
Boil the Water: Pour the water into a saucepan and bring it to a boil over medium-high heat.
- 3
Infuse Spices: Add the crushed ginger and spices to the boiling water. Let it rapidly boil for 2-3 minutes until the water reduces slightly and takes on a pale yellow color from the ginger.
- 4
Brew the Tea: Add the loose black tea leaves. Boil for 1-2 minutes until the decoction becomes a dark, rich amber color.
- 5
Add Milk and Simmer: Pour in the milk and add 2-3 tsp of sugar (to taste). When the liquid boils and rises to the rim of the pan, lower the heat immediately to prevent it from spilling over. Simmer for 2-3 minutes until the tea takes on a creamy, caramel-brown hue.
- 6
Strain and Serve: Turn off the heat. Pour the tea through a fine-mesh strainer directly into cups. Discard the tea leaves and spices. Serve hot with biscuits or rusks.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving40
Calories
2 g
Protein
3 g
Carbs
2 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Masala chai is spiced black tea built on a crop introduced under British colonial plantations across Assam and Darjeeling, combined with whole spices already common in Indian cooking. The specific spice mix varies by household and region, but ginger and cardamom are close to universal across versions.
Listahan note
This version crushes the ginger and cardamom pods with a mortar and pestle before they ever touch the water, since bruising the spices open is what releases their oils into the boil rather than leaving them sealed inside whole pods and skin.
Technique cues
- Crushing the fresh ginger and whole spices before boiling exposes their oils, extracting far more flavor than dropping them in whole would.
- Letting the crushed spices boil rapidly in the water alone, until it turns pale yellow, builds a spiced base first, rather than diluting the spice flavor by adding everything at once.
- Adding the milk and watching for the liquid to rise to the rim of the pan is the specific moment to lower the heat — chai boils over fast and without much warning.
- Simmering the tea and milk together for a couple of minutes after that rise turns the color from a flat tea-brown into a creamy, caramel hue.
Kitchen flow
- Parallel prep
- Chill glasses and prep garnish while Masala Chai steeps, blends, or infuses, so nothing is rushed once it's ready to pour. This one leans on the loose black tea leaves. Everything else is quick — the simmer is the one step that takes real time.
- Make-ahead
- Batch the base of Masala Chai (the loose black tea leaves) ahead and refrigerate, then finish and garnish individual servings right before pouring. Plan around the simmer; that's the slow part.
- Leftover move
- Leftover Masala Chai keeps refrigerated in a sealed container; give it a stir or shake before pouring again since it may separate. This one leans on the loose black tea leaves. Everything else is quick — the simmer is the one step that takes real time.
- Cleanup rhythm
- Rinse the blender or pitcher used for Masala Chai immediately — sticky or dairy-based drinks are far easier to clean before they dry. This one leans on the loose black tea leaves. Plan around the simmer; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
2 cups water
Flavor support
Purpose: cups water supports the balance of Masala Chai and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 tsp loose black tea leaves
Flavor support
Purpose: tsp loose black tea leaves supports the balance of Masala Chai and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 cup whole milk
Richness and texture
Purpose: cup whole milk rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
1 inch fresh ginger
Aromatic base
Purpose: inch fresh ginger creates the savory foundation before stronger ingredients are added.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
4 green cardamom pods
Flavor support
Purpose: green cardamom pods supports the balance of Masala Chai and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Strain through a fine-mesh sieve directly into the serving cups so no tea leaves or spice fragments end up in the drink.
- Watch the pot the moment the milk goes in — chai can boil over onto the stovetop within seconds of reaching the rim.
- Serve immediately, hot, alongside biscuits or rusks meant for dipping, rather than letting it sit and cool in the pot.
Ingredient swaps
- Dairy-free direction
- Swap the milk for a full-fat plant milk (oat, coconut, or soy all whip and pour similarly) — the texture shifts slightly but the dish holds together. This one leans on the loose black tea leaves.
- Lower-sodium direction
- Hold back roughly a third of the salt at first; taste once everything else has had time to come together. This one leans on the loose black tea leaves.
- Weeknight shortcut
- Freeze the fruit or add-ins ahead in single-serve bags — a busy-night version is just dump and blend. This one leans on the loose black tea leaves.
Serve alongside
- Fresh fruit
- Cucumber slices
- Plain rice crackers
- Cold water
- Sparkling water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered for up to 3 days when the drink is brewed, blended, or mixed ahead.
- Stir or shake before serving over fresh ice.
- Do not freeze unless the recipe is meant to become pops or granita.
Equipment
- Pitcher or blender
- Measuring cup
- Long spoon
Make this household-aware
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Plan it in Listahan
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