Masala Chai Recipe

This is a recipe for masala chai heavily based in that by the YouTube channel Papadesuyo777.

I sometimes get a craving for something satisfyingly warming, and full-flavoured and this really hits the spot with gingerbread spices infused into a cup of milk tea.

pouring chai


Milk – 500ml

Water – 500ml

Black Tea – 2 teabags. I recommend using a tea that you wouldn’t consider very high quality for this considering that it is going to be added to milk and spices and boiled quite aggressively. So for once, I am actually going to sanction teabags

Sugar or whichever sweetener you prefer to taste


Cloves – 2 or 3

Cinnamon – 1 stick

Cardamom – 1 or 2 pods


Ginger (dried or fresh) – half a slice or a half teaspoon

Star Anise around 1/4 of a star

Black Peppercorns – 6 peppercorns

Mace and fennel seeds are also sometimes added.

You can adjust the above quantities depending on your preference.


Pestle and Mortar (if you will grind your own spices)



Step 1: In a pestle and mortar, grind down all of the spices. It is up to you whether to grind them coursely or finely.


Step 2: Add all of the spices to a dry saucepan. At this point, you can either toast them for a few minutes by turning on a medium heat and swirling the pan occasionally or you can directly add the rest of the ingredients.

Step 3: Let the mixture boil up and rise, and then turn down the heat or lift the pan, to let the mixture down again. Do this three or four times.

Step 4: Strain into cups, or glasses or pour into a teapot to serve. Masala chai is more flavourful, and rounded when it is homemade.

As there are many recipes for masala chai, let me know how you like yours.