Masala Chai Tea: A Traditional Indian Spiced Tea Recipe

Masala chai is a spiced Indian tea made by simmering black tea with warming spices like cinnamon, cardamom, cloves and ginger, then finishing it with milk. It became popular in India during the nineteenth century, after the British expanded tea cultivation in Assam, Darjeeling and the Nilgiri Hills.

What Is Masala Chai Tea?

"Masala chai" translates roughly to "spiced tea." While recipes vary by region and household, the base is almost always Assam black tea simmered with a mix of warm spices, sometimes called garam masala when combined for chai specifically, then mellowed with milk and a bit of sweetener.

Potential Benefits of Masala Chai

Masala chai combines the natural compounds in black tea with the health-supporting properties of its spices.

• Digestive support. Ginger, cardamom and pepper are traditionally used to ease indigestion and mild digestive discomfort.
• Anti-inflammatory spices. Cinnamon, ginger and cloves contain compounds studied for mild anti-inflammatory effects, which is one reason chai is sometimes recommended alongside other teas good for inflammation.
• Antioxidants. Both the black tea base and spices like cinnamon contribute antioxidants that help the body manage everyday oxidative stress.
• Mental alertness. The combination of caffeine from black tea and the aroma of the spices makes chai a popular stimulating alternative to coffee.

These are supportive effects from everyday ingredients, not a treatment for any condition.

How to Make Masala Chai Tea

Ingredients

• 2 cups water
• 1 cup milk (dairy or a non-dairy alternative like oat or almond milk)
• 2–3 teaspoons loose-leaf Assam black tea (or 1/2 cup brewed strong)
• 4–5 green cardamom pods, lightly crushed
• 1 cinnamon stick
• 3–4 whole cloves
• A few thin slices of fresh ginger
• Sugar or honey, to taste

Steps

1. Lightly crush the cardamom, cinnamon and cloves to release their oils.
2. Bring the water to a boil with the crushed spices and ginger, then reduce the heat and simmer for 5 minutes.
3. Add the black tea leaves and simmer for another 3–5 minutes.
4. Stir in the milk and sweetener, and bring back to a gentle simmer for 2–3 minutes; avoid a rolling boil once the milk is added.
5. Strain into cups and serve hot.

If you'd rather have chai over ice, our iced chai tea latte recipe is a good next stop, or try our homemade chai recipe for another variation.

Chai Latte vs. Traditional Masala Chai

A "chai latte" at most coffee shops is usually made from a sweetened chai concentrate or syrup mixed with steamed milk, and it tends to be much sweeter and less spiced than a homemade cup. Traditional masala chai simmers whole spices and loose tea together, giving it a more robust, less sugary flavor that you can easily adjust to taste. Making it at home also lets you control the caffeine and sugar content.

Side Effects and Precautions

Masala chai contains caffeine from its black tea base, roughly 30–50 mg per cup depending on strength and how much it's diluted with milk, so it can cause jitteriness or disrupted sleep if you drink a lot of it or are sensitive to caffeine. If you're pregnant, keep total daily caffeine under 200 mg from all sources and check with your doctor about how chai fits into that. People with acid reflux may find the spices, especially ginger and pepper, aggravate symptoms.

FAQ

Does masala chai have more caffeine than coffee?

No. A cup of chai typically has less caffeine than a cup of coffee, since it uses a smaller amount of black tea diluted with milk and water.

Can I make masala chai without dairy?

Yes. Oat, almond, soy or coconut milk all work well; oat milk in particular gives a similar creaminess to dairy.

What spices go into masala chai?

The most common mix includes cardamom, cinnamon, cloves, ginger and black pepper, though recipes vary by household and region.

The Bottom Line

Masala chai is a warming, spiced black tea that's easy to make at home with pantry spices and a splash of milk. It offers a pleasant dose of caffeine along with the mild digestive and anti-inflammatory benefits of its spices, making it a satisfying alternative to a plain cup of tea or coffee.