Masala Chai is a traditional Indian spiced tea beverage made by simmering black tea with a mixture of milk, water, warming spices, and sweetener. The word chai comes from Hindi and ultimately traces back to the Chinese word for tea (cha), while masala means a blend of spices.

According to tradition, Masala Chai originated thousands of years ago when an Indian king created it as an Ayurvedic healing beverage. In Ayurveda, herbal and spice infusions are consumed to support balance and wellness in the body, and Masala Chai was originally prepared without tea leaves, focusing instead on medicinal spices.

Masala Chai in the Modern World

Today, Masala Chai is enjoyed globally and has become a staple in cafés across Europe and North America. By the mid-1990s, it had gained popularity in the United States, often appearing on menus as chai latte or chai tea latte. These Western-style versions typically use steamed milk combined with spiced tea concentrates or syrups, resulting in a creamier and sweeter drink than traditional Indian Masala Chai.

Traditional Masala Chai Ingredients

While there is no single “authentic” recipe—since Masala Chai varies by region, household, and personal preference—the core ingredients remain consistent.

Tea Base

• Assam black tea

• Darjeeling black tea

• Nilgiri black tea

Spices (Chai Masala)

• Fresh or ground ginger

• Green cardamom pods

• Cinnamon

• Cloves

• Black peppercorns

• Star anise

• Fennel seeds

• Nutmeg

Additional Ingredients

• Water

• Milk (traditionally water buffalo milk)

• Sugar or honey

• Vanilla (optional)

Traditionally, ginger and cinnamon are the dominant spices, while others are used in smaller quantities to add depth. In Western adaptations, allspice is sometimes used as a substitute for cinnamon and cloves. While water buffalo milk is preferred in India for its richness, modern versions may use cow’s milk, condensed milk, plant-based milk, or even water alone.

How Masala Chai Is Prepared

There are two common methods for preparing Masala Chai: the decoction method and the chai masala powder method.

1. Decoction Method (Traditional)

The decoction method is the most traditional way to prepare Masala Chai. It involves boiling spices, tea, milk, and sweetener together to create a rich, aromatic brew.

Instructions

1. Bring 1 cup of water to a boil (enough for two small servings).

2. Add the spices first to avoid bitterness from overcooked tea leaves.

3. Begin with fresh ginger, allowing it to simmer fully before adding milk to prevent curdling.

4. Crush cardamom pods using a mortar and pestle, then add them to the pot.

5. Add remaining spices such as black pepper, cloves, cinnamon, and star anise.

6. Add black tea leaves (Assam is most traditional, though Darjeeling may be used).

7. Simmer until the liquid darkens and becomes fragrant.

8. Add sugar or sweetener to taste.

9. Pour in milk and allow the mixture to boil gently until well combined.

10. Strain the Masala Chai into cups and serve hot.

2. Masala Chai Powder Method (Chai Wallah Style)

For regular Masala Chai drinkers, this method is more convenient. It involves preparing a dry spice blend (chai masala) in advance and storing it in an airtight jar.

To prepare:

1. Add the powdered spice mix to boiling water and let it simmer.

2. Add black tea leaves and milk.

3. Sweeten to taste and boil until aromatic.

4. Strain and serve hot or warm.

This method is commonly used by chai wallahs (street tea vendors) across India and allows for quick preparation without sacrificing flavour.

Final Notes

Masala Chai is more than just a spiced tea—it is a cultural tradition, a daily ritual, and a reflection of regional and personal taste. Whether prepared traditionally or adapted for modern preferences, Masala Chai continues to be one of the most beloved tea beverages in the world.