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Recipes & Routines

Masala Chai From Scratch

Whole spices, strong Assam and a simmer. A single stovetop recipe that beats every concentrate.

5 min read Updated 2026-05-31
Saucepan of masala chai simmering with cardamom pods and cinnamon

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

Recommended products

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Temperature-controlled kettles

Variable-temperature gooseneck kettle

Electric gooseneck kettle with presets from 160°F to boiling and a hold-temp setting.

Why we recommend it: Green and white tea scorch above 180°F — presets take the guesswork out of every steep.

$70–$110
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Tea infusers

Wide-basket stainless tea infuser

Fine-mesh basket infuser that fits most mugs and small teapots.

Why we recommend it: Room for leaves to unfurl is the single biggest flavor upgrade for loose-leaf.

$10–$18
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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.

Also worth having

Tea mugs

Double-wall glass tea mug with lid

12 oz insulated borosilicate mug with an infuser basket and lid.

Why we recommend it: Keeps tea hot, stays cool to hold, and you can judge strength by color.

$18–$30
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Recipes & Routines: Saucepan of masala chai simmering with cardamom pods and cinnamon
Saucepan of masala chai simmering with cardamom pods and cinnamon

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.

Recommended products to get started

Electric kettles

Stainless electric kettle, 1.7 L

Fast-boiling cordless kettle with a concealed element and auto shut-off.

Why we recommend it: The cheapest reliable way to get hot water; rest it a few minutes for delicate leaf.

$25–$40
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Tea accessories

Borosilicate glass teapot, 34 oz

Heat-safe glass teapot with a removable stainless infuser.

Why we recommend it: Neutral, dishwasher-friendly, and you can watch the leaves open.

$25–$45
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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-taste the tea and methods we write about at home with ordinary kitchen equipment. Product recommendations are chosen by research rather than hands-on testing, and no sponsorship influences a verdict. How we research and test.