♥ Masala Chai – Recipe ♥

I drink this tea a lot specially in winter.  Masala means ‘mixed spice’ and Chai means ‘tea’. I first learned about this tea when I visited a north Indian friend of mine. It was raining that day and her mom had made this delicious tea with piping hot pakodas! She said this was a tradition in their place during the rainy season.

I fell so much in love with this tea. The warm and comforting feeling as you bite into the crispy pakodas and sip into this delicious tea is something! Just the scent of cloves, cinnamon and ginger from the tea is therapeutic. I guess this tradition came to existance as a way to prevent cold and flu during monsoons.

Let’s get cooking now! This recipe would serve 4 people.


  • Tea Leaves – 1 tablespoon
  • Milk – 4 1/2 cups or Milk Powder – 10 teaspoons mixed with 4 1/2 cups water
  • Sugar or Jaggery – to taste
  • Crushed Ginger – 2 teaspoons
  • Crushed Cardamom Pods – 4 to 5 pods
  • Cloves – 5
  • Cinnamon Stick – 4 to 5 pieces of 1 inch sticks


Pour the milk into a saucepan. If you are using milk powder, mix it well with water without any lumps. Add all the ingredients and set it on medium to low fire. Stir lightly to dissolve the sugar or jaggery. Let it simmer for 5-6minutes, stirring occasionally. You may simmer for longer time if you want the tea more strong. Keep a watch and stirr often so the the milk doesn’t boil over. Switch off the fire and strain the tea.
Serve hot with snacks of your choice. You can drink it without any snacks too, it would still be lovely!
The spices used differ from place to place and people to people. It depends on a person’s taste and which spice note you prefer. Some people add in peppercorns, nuts, rose petals, cumin, fennel, nutmeg, coriander, mint, licorice root, etc… to their Masala tea. I personally like the ginger flavor to be stronger than the other spices.
Do give this a try and let me know how you like it.
♥ Abidha Basheer ♥



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