Masala Chai Recipe - Allrecipes.com
Masala Chai Recipe
  • READY IN 10 mins

Masala Chai

Recipe by  

"This chai tea is hot, spicy, and has a hint of the exotic...gotta love it!"

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Ingredients Edit and Save

Original recipe makes 1 serving Change Servings
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  • PREP

    5 mins
  • COOK

    5 mins
  • READY IN

    10 mins

Directions

  1. Combine the water and sugar in a small saucepan, and bring to a boil. Add the cardamom pod, clove, peppercorns and tea leaves. Remove from heat, and let the mixture steep for 2 to 3 minutes. Strain into a cup, and fill cup the rest of the way with milk. Sit back, relax, and enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Mar 15, 2007

So good and much better than the instant stuff. Once you invest in the spices, also much less expensive than Oregon Chai. Even better with ginger and more cardamon!

 
Most Helpful Critical Review
Jul 17, 2008

This tea is very bland and not like in Indian restaurants. I can`t feel no one spice, it seems like I`am drinking simple tea with milk. 2-3 minutes are not enough to make all spices give their flavor.

 
Jan 19, 2004

I wored with a young lady from India who advised me to add a little ginger and kick up the cardomom a notch (smile). This recipe was excellent. I also had to substitute heavy cream for the milk (as the kid used it all on chocolate milk).

 
Nov 03, 2005

Just bought some fresh ingredients today and tried this recipe...WOW!!! I love it so much! The drink came up irresistable! Thanx a lot!

 
Jan 20, 2011

I don't know if there's a "correct" way, but I find it much more flavorful & satisfying if I use several times as much spice, and boil everything together for some time. For a large 20-ounce mugful, I start with probably 30 ounces of water, 2 heaping teaspoons "CTC style" loose black tea, 3-4 cardamom pods, probably 10-15 whole cloves, 10-15 whole peppercorns, and a 2-3 inch cinnamon stick. I find that any powdered or ground spice adds an unpleasant "thickness" that coats my tongue. I put the tea and all the spices together in the water, and bring to a boil, then continue to boil for 5 or more minutes. At some point I scoop in about 2 tablespoons or so of white sugar and bring back to the boil. Pour in some whole milk till the tea is the proper rich reddish brown color, remove from the heat and strain into a cup. If boiled after the milk is added, a skin can develop on the surface but you can scrape this off and the tea is still fine. Of course you can experiment with different amounts of everything, but I think boiling importantly releases more flavor than just steeping.

 
Jan 09, 2009

I'm giving this 3 stars coz this could do with a tad more of the spices. And ginger is a must to give it the authentic taste!

 
Jan 09, 2008

Delicious and simple. I assumed green cardamom pods as opposed to black, and left out the sugar as I don't like my tea to taste like candy. :) Also fwiw, I have some authentic Indian masala chai and it uses black Assam tea, however I didn't have any on hand so used regular Orange Pekoe and it was fine.

 
Aug 25, 2009

I just tried this recipe for the first time today. I am a huge fan of chai tea and chai lattes, and this chai hit the spot. The recipe was unbelievably easy and incredibly tasty. I loved it! ;)

 

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Nutrition

  • Calories
  • 100 kcal
  • 5%
  • Carbohydrates
  • 14.6 g
  • 5%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 2.6 g
  • 4%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 55 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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