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Masala chai

Indian Masala Chai

with Chai masala recipe
Course Drinks, Snacks, Sweets and savories, Traditional
Cuisine Autumn, gluten free, Indian, Medicinal, One pot, Spring, Summer, Vegetarian, Winter


For the Chai Masala blend

  • 1/4 cup cinnamon stick
  • 1/4 cup green cardamom
  • 1/4 cup cloves
  • 1/8 cup Black pepper
  • 2 tbsp dry ginger powder ( heaped)
  • 2 tbsp dry rose petals
  • 2 tbsp fennel seed
  • 1/2 tsp nutmeg ( grated)
  • 1/4 cup dried basil ( indian tulsi leaves dried)

to make the masala tea

  • 2 cups drinking water
  • 1/2 tsp chai masala
  • 1/4 cup full cream milk / plant based milks ( use almond milk if vegan)
  • 2 tsp black tea leaves ( use rolled tea leaves)
  • sweetener (optional)


Chai masala powder

  • In a hear pan, roast the cinnamon, cloves and cardamom gently to release more flavour.
  • Now add the black pepper and fennel seeds and let it stay in the warmth for 5 minutes
  • Into the spice-mill add the rose petals, ginger powder, nutmeg, and dried basil and give it a couple of pulses.
  • Add the roasted spices to the spicemill and powder them all into a fine mixture.
  • Store this aromatic powder in airtight jars for up to 2 months.

to make the masala tea

  • In a saucepan, boil the two cups of water
  • Add the tea masala, tea powder and milk
  • Continue to gently boil the mixture till the tea imparts the gorgeous colour.
  • Remove from heat, strain the tea into a teapot
  • Serve warm with sweetener if desired.
    Masala chai


Adding sugar or any sweetener to tea is totally optional. I prefer mine without so have not added any. You can add the sugar to the boiling water itself if you prefer.
Tried this recipe?Let us know how it was!