Masala Chai - Mixed Spice Indian Tea

Masala Chai - Mixed Spice Indian Tea

Miles apart from the imitation chai served in most coffee shops!


  • Place a medium saucepan onto a high heat.
  • Add all of the spices to the pan along with the water. Bring to the boil, then turn the heat down and let simmer for 10 minutes.
  • Add the Assam tea and simmer for 1 minute.
  • Add the milk and sugar. It's best to add half the sugar now and then add more at the end if needed.
  • Turn up the temperature, keep stirring and turn down the heat immediately as it starts to boil. Simmer for 2 minutes.
  • Filter the spices out:
    • Remove the large cinnamon sticks from the pan (keep these aside, they look great placed inside the mugs)
    • Use any method you have handy to filter the spices out. I used a drip coffee filter paper and cone. Alternatively pour through a tea strainer or fine sieve.
  • Serve with the cinammon sticks placed in the mug.


  • The base spice in masala chai is usually cardamom. As long as you always have that, you can pick and choose what spices you add to complement it.
  • If you don't boil the milk the drink is thought of as "raw". Although Assam can withstand this, I would break tradition and not boil if using a delicate tea such as Darjeeling. Instead gently heat for a minute.
  • I've used a few non-traditional spices such as star anise and ginger. Don't be afraid to experiment!

Main Ingredients

Loose Leaf Assam Tea
2 tsp
Whole Milk
350 ml
350 ml
Brown Sugar
4 tsp
Green Cardamom Pods
10, split open slightly
Cinnamon Sticks
1 large
Whole Black Peppercorns
10 g (small chunk), peeled
Whole Star Anise
Whole Nutmeg

Recipe Information

  • Cook Time: 15 minutes
  • Prep Time: 3 minutes
  • Yield: 2 mugs
Recipe published on .