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Masala Chai Recipe

Chai AKA Tea is a delicious ritual in every Indian household and has been enjoyed for many centuries. It is an aromatic concoction prepared by boiling water, tea, milk, and spices together. Every Indian home has its unique chai recipe depending on the proportions and type of the ingredients.


A cup of Chai is more than a warm beverage. It has many be health benefits. The combination of spices in a masala (spiced) chai are rich in antioxidants and can help improve digestion. Depending on the season, change the spices in your cup of masala (spiced) chai and make it a part of your daily ritual!


Feel free to adjust the amount of milk from as little as 1/3 cup to 2/3 cup for this recipe based on preference. Same for the amount of loose black tea from 2 teaspoon to 3 teaspoons for this recipe based on how strong of a flavor you desire.

Download the recipe PDF here:

Every cup of chai has its own unique personality. So, follow your instincts and mood and the enjoy the process and savor the end result.


Masala Chai - beSPICED
Download PDF • 1.50MB

Serving - 2


2 cup water (16 oz)

2/3 cup whole milk or non-dairy milk such as almond/soy/coconut milk.

2 teaspoon Loose Indian Black Tea *

2 teaspoon organic cane sugar


2 thin slices of fresh ginger root (about ½ inch)

1 whole green cardamom pod

½ inch cinnamon stick

1 clove

2 whole black pepper corns


  1. Boil water in a small pot.

  2. Gently grind the spices in a mortar pestle and add to the water while it is getting ready to boil. Allow the spices to boil with the water for a good 1 minute.

  3. Add the loose black tea and sugar. Boil for another 1-2 minutes.

  4. Add whole milk and allow all the ingredients to cook to a rolling boil.

  5. Strain the Chai with a fine mesh tea strainer and divide into 2 cups.

  6. Serve hot.


* My favorite black tea is either Darjeeling or Assam tea from India. During winter, add tulsi (holy basil) leaves or use tea variety with added tulsi in it.

** Spices in the tea should vary depending on season. The spices used in this masala chai recipe are perfect for late winter through spring season. You can also simply use one or two spices. My personal favorite spices for everyday tea is using a combination of ginger + cardamom.


I use organic cane sugar to my Chai. If you are using honey, NEVER add it to the Chai while it is cooking and expose it to direct heat. Stirring some honey to your cup of chai before drinking is fine. You can also try brown sugar or maple syrup as sweetener options for your cup of chai.

Did you try this recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #bespiced

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