Homemade masala chai recipe

Lauren Glasby/Staff

Masala chai is a magical elixir of sorts that somehow — in its spicy, milky depths — contains the path to relaxation and comfort. It begs to be sipped while you’re bundled up in a cozy blanket and reading a book. But it’s it’s hard to get a good cup of chai. Why? Most cafes use chai concentrates that forsake spice and flavor for sweetness, instead of making batches of masala chai from scratch. This shouldn’t discourage you from making your own, though. Part of what makes chai so great is its simplicity. What it all boils down to (pun definitely intended) is throwing some loose-leaf tea into a pot of water and milk with the right spices to make the perfect cup of chai.

Adapted from the Kitchn’s masala chai tea

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  • 3 tablespoons loose-leaf Assam or Ceylon tea
  • 20 green cardamon pods
  • 3 cinnamon sticks
  • 4 whole pieces of star anise
  • 1 tablespoon fresh ginger, peeled and sliced thin
  • 10 black peppercorns
  • 4 cups water
  • 4 cups milk


  1. Bring water and spices to a boil together in a sauce pan. Once the mixture reaches a boil, turn down the heat and allow it to simmer for a few minutes.
  2. Add milk and tea to the water-and-spice mixture. Let simmer for 1 minute, then remove from heat and let steep for 2 minutes.
  3. Use a sieve to remove spices when pouring into cups to serve.
  4. Sweeten to your preference.

Image source: Elana’s Pantry

Contact Nora Harhen at [email protected].