Instead of saying the original recipe of Indian Masala Chai, it makes more sense to say the original recipe of the X family because, despite similarities, each family has its own recipe. After a few months exploring Indian cuisine, we prepared a recipe with the most commonly used ingredients. You can use this Indian masala chai recipe as a base and adjust it according to your taste buds. By the way, if you want to know more about the history of Masala Chai, click here to read our post.
Recipe: Indian Masala Chai
- Mortar and Pestle
- 1 ½ cup water
- 2-3 cm ginger
- 4 cardamoms pods
- 3-4 tbsp black tea – preferably from Assam Region
- 2 tbsp jaggery – a type of Indian raw sugar
- 1 cup whole milk
- Put the water in a saucepan to boil.
- Then, with the help of a pestle, gently break the ginger or cut into slices.
- Break the cardamom pods in the mortar.
- Add the ginger and cardamom in the water and let it boil.
- Add the black tea and boil for another 2 minutes.
- Add the jaggery or brown sugar and mix well until dissolved.
- Add milk and mix.
- Let it boil for another 2-3 minutes.
- Turn off the fire and with the aid of a sieve, transfer the masala chai to a cup.
- It is ready to serve.
- In India, there is a tradition of pouring the masala chai from one glass to the other to oxygenate before drinking. If you want to try it for the experience be careful not to get burned.
- There are several variations of Indian masala chai that add other spices. If you like any of these below, it’s worth a try.
- Black pepper, cinnamon sticks, cloves, star anise, fennel seeds. Do not forget to break the spice in a pestle before adding it to the pan.
- You can also add bay leaves.
- For sweetening, if you do not have jaggery, use any other brown sugar or refined sugar between 2 to 4 tablespoons, according to your preference. If you want it to taste like the Indian masala chai, put 4 tablespoons as they like it very sweet.
Relaxing music, a book and a homemade cake go well with Indian masala chai, besides any kind of Indian snacks (of course).