Recipes & Routines
Masala Chai From Scratch
Whole spices, strong Assam and a simmer. A single stovetop recipe that beats every concentrate.
Key takeaways
- Crush whole spices just before brewing — ground spices go flat in weeks.
- Simmer the spices in water first, then add tea, then milk.
- Use a strong CTC Assam; delicate leaf disappears under the spice.
Ingredients for two cups
Everything here is adjustable, especially the ginger and the sugar.
- 1 cup (8 oz) water and 1 cup (8 oz) whole milk
- 2 tsp strong black tea, ideally CTC Assam
- 4 green cardamom pods, crushed
- 1 inch fresh ginger, sliced
- 1 small cinnamon stick
- 2 cloves and 3 black peppercorns
- Sugar to taste, around 2 tsp
Method
Bring the water, crushed spices and ginger to a boil and simmer four minutes — this is where the flavor is built. Add the tea and simmer two more minutes.
Pour in the milk and sugar, bring back to a gentle boil, then lower the heat and let it rise and settle twice. Strain into cups through a fine sieve.
Adjusting it
More ginger for a sharper, warming cup; more cardamom for a floral one. If it tastes muddy, you are simmering the milk too long — add it later next time.
Frequently asked questions
- Can I make a batch in advance?
- Make the spiced tea concentrate without milk and refrigerate it for up to three days. Add hot milk per cup.
- What if I only have tea bags?
- Two strong breakfast bags work. Tear them open and use the leaf loose for better extraction.
About the author
Written by the Leaf & Steep editorial team. We brew, weigh and re-test everything we publish at home with ordinary kitchen equipment — no lab, no sponsorships influencing the verdict. How we test.
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