This is my favorite chai tea recipe. Warming, digestive, soothing, and comforting, homemade masala chai is nothing like the coffee shop drink. Itās worth making your own Masala Chai from scratch, both for flavorĀ and for its therapeutic benefit.
I love chai tea.Ā I drink it often during the day.Ā I love the warm, full bodied, taste of spicy, fresh ginger, cinnamon sticks, fennel seeds, black peppercorn, and green cardamom pods. I make it with black tea, green tea, and sometimes I just enjoy the warming, digestive spice blend with tulsi basil or stinging nettles.Ā When I order a chai latte at a cafe I order it with almond milk and have it dairy-free.
You probably noticed when you buy Chai Tea in tea bags; different brands have different spices predominating. Commercial chai tea bags usually have spices mixed based on price. Youāll find fewer expensive spices like cardamom, with a heavier leaning on the cheaper spices like cinnamon and fennel. Some companies skip the real spices and add flavouring instead of spice, to save money.
If you speak to someone with Indian heritage you may find that their favorite Chai (tea) has only black tea leaves, like darjeeling or Assam tea, milk, sweetening, and ginger. There is no official Masala Chai tea recipe. But everyone agrees, it shouldnāt taste like curry.
You can make your own chai spice mix by choosing the spices you like best.Ā Then add the spice blend to the tea you like best.Ā I like Indian tea from Vadam teas where they have single estate darjeeling, Assam and Himalayan green teas that taste lovely with chai spices.
What is Masala Chai?
Chai is tea. Masala is the mixed spices that are added to the tea. The spice mix varies depending on where you sample your chai from, but traditionally it may contain any of the following spices:
Cinnamon
Anise seed
Peppercorns or black pepper
Vanilla
Ginger
Turmeric
Nutmeg
Whole Cloves
Allspice
Green Cardamom pods
Holy Basil or tulsi
Star Anise
Fennel seed
While you could use whole spices and mix them with the tea of your choice, I like to keep the powdered spice mix separate from the tea. It keeps the spices fresher and itās so easy to mix up a fresh batch as you need it.
Use any kind of sweetener with your masala chai.Ā Try it with stevia, sugar, maple syrup, or honey.Ā Ā Or drink it unsweetened if you prefer.
What kind of tea should you use?
Black teas like darjeeling and assam tea are exquisite.Ā English breakfast tea and even Earl Grey teas are also lovely mixed with these warming spices.Ā You can use black tea bags from the store or loose leaf tea from a tea emporium like Vahdam teas.
Hereās the simplest version of my chai tea recipe. This is the powdered spice mix I favor.Ā Feel free to adapt it to your own taste.Ā You won’t be satisfied with Starbucks once you’ve made your own from scratch at home.Ā Homemade masala chai is fresher, more flavorful, and therapeutic than Starbucks.Ā You can even froth the milk and make chai tea lattes at home.
I like to put this chai tea mix in the tea strainer or tea bag and steep it with the tea, rather than stirring it directly into the cup after the tea is brewed
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Chai Tea Recipe
Yield: 13 1-teaspoon servings
Ingredients:
2 tablespoons powdered ginger
4 teaspoons powdered cinnamon
1 tablespoon ground cardamom
2 teaspoons freshly grated nutmeg
1 teaspoon freshly ground pepper
Method:
Mix the powdered spices together in a jar with a tight lid. Keep the jar in a cool cupboard away from heat.
To use:
Use 1/2 teaspoon to 1 teaspoon per cup of black or green tea. Or make your own caffeine-free fermented black tea using tannin-rich herbs, like raspberry leaves or fireweed, from your own garden.Ā (Here are the instructions) I like to put this chai tea mix in the tea strainer or tea bag and steep it with the tea, rather than stirring it directly into the cup after the tea is brewed.
Enjoy!
Should you add milk to tea?
Masala Chai traditionally is made with milk.Ā It’s not just a preference for milk or no milk.Ā Milk serves a healthful function in the beverage.Ā Tea is rich in tannins.Ā Tannins are the bitter flavors in long-steeped tea that give you a dry feeling in your mouth and tighten the back of your throat.Ā They are astringent and help with digestion.Ā When you have a problem with dampness or diarrhea, tannins work in your digestion to dry up the looseness.Ā This is especially helpful in the summertime when people are more prone to bowel troubles when camping or vacationing.
However, too much tannin can contribute to other health problems. Tannins can inhibit the absorption of some nutrients, like iron and while tannins can enhance digestion in small amounts, too much tannin can contribute to stomach upset.
The casein in milk, binds with tannins in tea, preventing the tannins from being active in the body. Soy milk, coconut milk, rice milk, oat milk, almond milk, and other vegetarian kinds of milk don’t have the inhibitory effect on tannins that cow’s milk, goat’s milk, and camel’s milk have.Ā Milk products that are high in butterfat contain very little casein. So choose your milk wisely and opt for at least half in half, dairy creamers, if you need to inhibit the effects of tannins in your diet.
But whether you add milk to your tea, use a nondairy milk,Ā or enjoy your tannins straight, this chai tea spice mixture will enhance the flavor and health benefits of your favorite beverage.Ā I’ve heard that some of my readers even use this mix in their morning coffee.
Nine creative ways to use homemade chai tea recipe
Spice up your morning smoothies and make this Blueberry Chai Smoothie from Oat and Sesame. Just substitute the “chai latte mix” in the recipe for 1 teaspoon from my chai tea recipe powder and 8 ounces of brewed tea.
Add chai tea recipe to Ginger cookiesĀ (use this spice mix in place of the ginger the recipe calls for)
Enhance the flavour of your morning Maple Macchiato Coffee.
Thereās no sugar in the mixture. If you prefer a sweeter masala chai, you can use sugar or honey and sweeten to taste. If you are trying to cut back on sugar, I find that the spices add a hint of sweetness to the tea all by themselves. If that isnāt enough for you, a mere pinch of ground stevia or a drop or two of stevia extract will give you the sweetness you crave without the blood glucose hike.
(Note: 1 tablespoon of ground stevia has the equivalent sweetness of 1 cup of sugar, so add it to your tea very sparingly. Too much stevia will leave a bitter aftertaste, that is unpalatable.)
Your Turn:
What are your favorite spices for masala chai?Ā Do you prefer a little anise or a little more cinnamon?
great recipe . how much chai and how do I make 64oz mixed with black tea? I like cold brewed chai tea (stash) is my go to brand)I take 64oz water / 4 tea bags and sun brew. then refrigerate , and enjoy with or without plant milk .
do you have a suggestion on how much to use?
I am going to try the chai and then experiment with the other recipes that were shared. Being calm healthy and relaxed is a goal for sure to achieve. The adult chai drink will be nice for me and my husband to enjoy.
Every one thanks for a good read and options for my new tea.
There’s nothing like a cup of warm chai tea, so delicious. Thank you for sharing your recipe Chris, and to the others that have posted recipes as well, I can’t wait to try making my own.
Does anyone have a good masala chai recipe without ginger? i’m allergic to ginger so am having a tough time finding a good tasting recipe. Thanks ever so much
Yes. Make it in water. Once it boils, just cover and let the spices infuse well. Add sugar/ stevia to taste. Alternatively you could Malathi powder. I don’t have tea, but love this especially in winters.
I bring a variation of this spice collection (way more ginger) to a low boil and let it boil for 3 to 5 minutes. I then add the same volume of (soy) milk as I have water and finally about 1 tsp of honey. I let the mixture heat back up, but dont let it boil and serve immediately.
FINALLY! I have been looking, testing and trying Chai Spice Mix recipes, for a very long time. All of them seemed to be lacking that true flavor, and contained too many ingredients.
This one is PERFECTION! The amount of black pepper, is dead on.
Finally a recipe that includes the peppercorns. I have been searching for a more authentic chai recipe since I had a homemade cup at the home of Somalian neighbours. They moved and we lost touch š
I remember them fondly and their Chai tea! This recipe is dead one! Thank you! I loved it!
Hello Mr Tea here, Awsome post, I have just started a
tea blog called Lovely Tea Teas, would you mind if I link
to this post please? I have already shared on my
Twitter and I will make sure I post a link back to
you from my site! Thanks
Chai tea is part of my treatment for my diabetes. Yes, I make my own. I go heavy on the cinnamon, as it actually helps reduce blood sugar. All these other spices are so good for digestion.
My husband and I have been making our own chai drink – admittedly it does use a little sugar, as it’s a treat for us.
2 Cups raw milk
2 Tea bags
2 Dssp Brown / Raw Sugar
1/2 tsp Cinnamon
1/2 tsp Ground Cloves
1/4 tsp Ginger
1/4 tsp Nutmeg
1/2 tsp Vanilla Extract
1 egg
Shake of Black Pepper
Heat the milk in a saucepan, adding all the ingredients, and stirring to ensure that the egg doesn’t cook or go lumpy. It tastes delicious! Almost like a Chai-nog. š
These are the ingredients I use.
Water
Sugar
Fresh ginger
Cinnamon sticks
Long peppers
Vanilla
Star anise
Cloves
Allspice
Cardamom
Nutmeg
Orange Zest
Fennel seeds
Coriander seeds
I also have been adding a very strong concentrate of these to coffee! I have never been a coffee drinker, but recently found an organic coffee here in town. They get organic green beans and roast it themselves, and the coffee is SO GOOD! so I make a concentrate( just add to water, heat and simmer until the water is about half what it was originally) let cool and store in the refrigerator. Use as a base and add coffee ( or tea!) and add whole organic cream for a wonderful experience!
This is the recipe I use the most:
RECIPE 2: INGREDIENTS (About.com.food)
ā¢ 12 green cardamom pods
ā¢ āØ1 teaspoon fennel seeds (optional)
ā¢ āØ1/2 teaspoon black peppercorns (long pepper)
ā¢ 1/2 teaspoon coriander seeds (optional)
ā¢ āØ1/2 teaspoon whole clovesāØ
ā¢ 1 cinnamon stickāØ
ā¢ 3 tablespoons chopped fresh ginger
ā¢ 1 teaspoon pure vanilla extract (optional)
ā¢ Star Anise** Ā½ tsp
ā¢ Allspice** 1/2 tsp
ā¢ Nutmeg** Ā½ tsp
ā¢ Orange Zest** 1 tsp
ā¢
ā¢ āØ1 cup sugar
āØ1 cup water
ā¢ Place the spices, ginger, vanilla, sugar and water into a small pot on medium heat.
ā¢ Bring to a boil then simmer gently for five to ten minutes, stirring often. The longer you simmer the mixture, the stronger the spice flavors will become, but be careful not to make the syrup too thick or it will be difficult to use and may crystallize when cool.
1. Strain the syrup through a fine meshed sieve and pour into a very clean jar with a tight-fitting lid.
2. Keep refrigerated. Has a shelf life of about six months. To extend the shelf life, mix in about one ounce of vodka as the syrup cools.
To make a chai-flavored milk steamer, follow this basic steamer recipe, using about one tablespoon syrup per 1 1/4 cups milk. Similarly, for one serving of dirty chai, use one to two tablespoons of syrup.
Made this recipe: VERY GOOD. I left it to simmer longer (about 1 hour) Didnāt add vodka!
Hi and thank you for this post. I have just discover chai tea (LOL, I’m 63 ). But I find I don’t like black tea, and green is down there also. What I really like is white tea mixed with some of the spices you listed. I am going to find white tea so I can make my own, mixed with organic maple syrup. Yummy. Thanks again. I will be following you now that I’ve found you.
I like white tea, too. And it tastes great with spices. You may like whole leaf green or black tea. Orange pekoe, the kind of tea found in most tea bags, is the broken leaves and has more bitterness if it is steeped too long. Whole leaf tea is less bitter because less surface area comes into contact with the water, allowing for more of the tea taste to get through.
You might also like Holy Basil. It helps with stress and doesn’t have a strong flavour on it’s own.
Here is the recipe for the chai blend I’ve been using for 15+ years. I’ve shared it with hundreds of people. It’s pretty tasty.
~~~ Janetās Chai ~~~
Masala Chai Ingredients
Green Pod Cardamon (pods and all) 6-8 parts (the primary spice)
Black Pepper 2 parts (the real bite)
Whole Cloves 0.5 parts (too much makes it too sweet)
Cinnamon Bark Store 1 or 2 whole sticks in your canister but donāt grind up and add or it makes the brew āropeyā
Can also add fennel, nutmeg, mace, star anise, even chili, cumin or coriander. (Iāve tried several combos but like my blend best. I also make turmeric tea-milk which is nice)
Fresh Ginger, fine-chopped or sliced A piece about 1 Ā½ā long as thick as your thumb
Black Tea (Tata, Nabob, etc) (imparts an astringency, gives body & character)
I use āmamriā tea from the East Indian stores. It is granulated not leaf and is a strong black tea, not overpowered by spices and milk. Gives the best flavour (and it is cheap, cheap, cheap).
To Prepare Masala
One at a time, grind cardamom, pepper and cloves in a cheap coffee/spice electric grinder dedicated solely to this purpose. Store in dry, sealed canister. Add cinnamon stick to canister if using. I make enough for a couple of months at a time, usually a half pound of cardamon.
To Decoct
To 2 cups good non-chlorinated water, add 1 well rounded T. dry spice mix and the chopped or sliced fresh ginger (Can also add a sliver of cinnamon stick or a ). Bring to boil then simmer for 10 min or so. Add milk. (I use cow milk, raw if I can get it, otherwise just organic whole). Turn heat to just below a simmer (do not let milk boil or it is nasty) and let brew for 30 minutes or so. Take off heat. Add 1 heaping T black tea. Let steep for 5 ā 7 minutes (too long and becomes unpleasantly astringent).
Strain and serve. Can add sweetener to taste – little brings out spice flavours (especially honey) but I like it best plain.
When you subscribe and join our VIP Community, I'd like to send you the free resource, "Using Ginger for Cold and Flu Relief." with tips for using common kitchen ingredients to feel better faster.
Iām allergic to black pepper. Does this lose anything if I leave it out?
No, you’ll be fine without it.
great recipe . how much chai and how do I make 64oz mixed with black tea? I like cold brewed chai tea (stash) is my go to brand)I take 64oz water / 4 tea bags and sun brew. then refrigerate , and enjoy with or without plant milk .
do you have a suggestion on how much to use?
I would try a teaspoon of the chai mix with 64 ounce of liquid. Adjust the amount to taste. You can always add more but you can’t take it away.
I am going to try the chai and then experiment with the other recipes that were shared. Being calm healthy and relaxed is a goal for sure to achieve. The adult chai drink will be nice for me and my husband to enjoy.
Every one thanks for a good read and options for my new tea.
Hi, looking forward to trying your recipe. Can ground nutmeg be used instead of fresh? Thanks!
Yes.
There’s nothing like a cup of warm chai tea, so delicious. Thank you for sharing your recipe Chris, and to the others that have posted recipes as well, I can’t wait to try making my own.
These all sound so delicious! I love chai tea and will have to try making my own.
Debbyanne
Thanks for sharing! Do the spices settle after awhile?
No. If they are uniform in size they should remain mixed.
Does anyone have a good masala chai recipe without ginger? i’m allergic to ginger so am having a tough time finding a good tasting recipe. Thanks ever so much
Has the chai tea ever been made without tea? I am not a fan of tea but would like to try your best to P
Yes. Make it in water. Once it boils, just cover and let the spices infuse well. Add sugar/ stevia to taste. Alternatively you could Malathi powder. I don’t have tea, but love this especially in winters.
I bring a variation of this spice collection (way more ginger) to a low boil and let it boil for 3 to 5 minutes. I then add the same volume of (soy) milk as I have water and finally about 1 tsp of honey. I let the mixture heat back up, but dont let it boil and serve immediately.
FINALLY! I have been looking, testing and trying Chai Spice Mix recipes, for a very long time. All of them seemed to be lacking that true flavor, and contained too many ingredients.
This one is PERFECTION! The amount of black pepper, is dead on.
Thank you so very much.
Finally a recipe that includes the peppercorns. I have been searching for a more authentic chai recipe since I had a homemade cup at the home of Somalian neighbours. They moved and we lost touch š
I remember them fondly and their Chai tea! This recipe is dead one! Thank you! I loved it!
Hello Mr Tea here, Awsome post, I have just started a
tea blog called Lovely Tea Teas, would you mind if I link
to this post please? I have already shared on my
Twitter and I will make sure I post a link back to
you from my site! Thanks
Chai tea is part of my treatment for my diabetes. Yes, I make my own. I go heavy on the cinnamon, as it actually helps reduce blood sugar. All these other spices are so good for digestion.
Oooo! I can’t wait to make this. Thank you!
I dont like “hot” anything. Can i make this iced?
Of course.
My husband and I have been making our own chai drink – admittedly it does use a little sugar, as it’s a treat for us.
2 Cups raw milk
2 Tea bags
2 Dssp Brown / Raw Sugar
1/2 tsp Cinnamon
1/2 tsp Ground Cloves
1/4 tsp Ginger
1/4 tsp Nutmeg
1/2 tsp Vanilla Extract
1 egg
Shake of Black Pepper
Heat the milk in a saucepan, adding all the ingredients, and stirring to ensure that the egg doesn’t cook or go lumpy. It tastes delicious! Almost like a Chai-nog. š
Thank you for sharing your recipe.
These are the ingredients I use.
Water
Sugar
Fresh ginger
Cinnamon sticks
Long peppers
Vanilla
Star anise
Cloves
Allspice
Cardamom
Nutmeg
Orange Zest
Fennel seeds
Coriander seeds
I also have been adding a very strong concentrate of these to coffee! I have never been a coffee drinker, but recently found an organic coffee here in town. They get organic green beans and roast it themselves, and the coffee is SO GOOD! so I make a concentrate( just add to water, heat and simmer until the water is about half what it was originally) let cool and store in the refrigerator. Use as a base and add coffee ( or tea!) and add whole organic cream for a wonderful experience!
This is the recipe I use the most:
RECIPE 2: INGREDIENTS (About.com.food)
ā¢ 12 green cardamom pods
ā¢ āØ1 teaspoon fennel seeds (optional)
ā¢ āØ1/2 teaspoon black peppercorns (long pepper)
ā¢ 1/2 teaspoon coriander seeds (optional)
ā¢ āØ1/2 teaspoon whole clovesāØ
ā¢ 1 cinnamon stickāØ
ā¢ 3 tablespoons chopped fresh ginger
ā¢ 1 teaspoon pure vanilla extract (optional)
ā¢ Star Anise** Ā½ tsp
ā¢ Allspice** 1/2 tsp
ā¢ Nutmeg** Ā½ tsp
ā¢ Orange Zest** 1 tsp
ā¢
ā¢ āØ1 cup sugar
āØ1 cup water
ā¢ Place the spices, ginger, vanilla, sugar and water into a small pot on medium heat.
ā¢ Bring to a boil then simmer gently for five to ten minutes, stirring often. The longer you simmer the mixture, the stronger the spice flavors will become, but be careful not to make the syrup too thick or it will be difficult to use and may crystallize when cool.
1. Strain the syrup through a fine meshed sieve and pour into a very clean jar with a tight-fitting lid.
2. Keep refrigerated. Has a shelf life of about six months. To extend the shelf life, mix in about one ounce of vodka as the syrup cools.
To make a chai-flavored milk steamer, follow this basic steamer recipe, using about one tablespoon syrup per 1 1/4 cups milk. Similarly, for one serving of dirty chai, use one to two tablespoons of syrup.
Made this recipe: VERY GOOD. I left it to simmer longer (about 1 hour) Didnāt add vodka!
That sounds delicious. Thanks so much for sharing. That was very generous of you.
Hi and thank you for this post. I have just discover chai tea (LOL, I’m 63 ). But I find I don’t like black tea, and green is down there also. What I really like is white tea mixed with some of the spices you listed. I am going to find white tea so I can make my own, mixed with organic maple syrup. Yummy. Thanks again. I will be following you now that I’ve found you.
I like white tea, too. And it tastes great with spices. You may like whole leaf green or black tea. Orange pekoe, the kind of tea found in most tea bags, is the broken leaves and has more bitterness if it is steeped too long. Whole leaf tea is less bitter because less surface area comes into contact with the water, allowing for more of the tea taste to get through.
You might also like Holy Basil. It helps with stress and doesn’t have a strong flavour on it’s own.
Here is the recipe for the chai blend I’ve been using for 15+ years. I’ve shared it with hundreds of people. It’s pretty tasty.
~~~ Janetās Chai ~~~
Masala Chai Ingredients
Green Pod Cardamon (pods and all) 6-8 parts (the primary spice)
Black Pepper 2 parts (the real bite)
Whole Cloves 0.5 parts (too much makes it too sweet)
Cinnamon Bark Store 1 or 2 whole sticks in your canister but donāt grind up and add or it makes the brew āropeyā
Can also add fennel, nutmeg, mace, star anise, even chili, cumin or coriander. (Iāve tried several combos but like my blend best. I also make turmeric tea-milk which is nice)
Fresh Ginger, fine-chopped or sliced A piece about 1 Ā½ā long as thick as your thumb
Black Tea (Tata, Nabob, etc) (imparts an astringency, gives body & character)
I use āmamriā tea from the East Indian stores. It is granulated not leaf and is a strong black tea, not overpowered by spices and milk. Gives the best flavour (and it is cheap, cheap, cheap).
To Prepare Masala
One at a time, grind cardamom, pepper and cloves in a cheap coffee/spice electric grinder dedicated solely to this purpose. Store in dry, sealed canister. Add cinnamon stick to canister if using. I make enough for a couple of months at a time, usually a half pound of cardamon.
To Decoct
To 2 cups good non-chlorinated water, add 1 well rounded T. dry spice mix and the chopped or sliced fresh ginger (Can also add a sliver of cinnamon stick or a ). Bring to boil then simmer for 10 min or so. Add milk. (I use cow milk, raw if I can get it, otherwise just organic whole). Turn heat to just below a simmer (do not let milk boil or it is nasty) and let brew for 30 minutes or so. Take off heat. Add 1 heaping T black tea. Let steep for 5 ā 7 minutes (too long and becomes unpleasantly astringent).
Strain and serve. Can add sweetener to taste – little brings out spice flavours (especially honey) but I like it best plain.
Thanks so much for sharing your personal recipe.