Masala chai is not simply tea with spice sprinkled on top. The tea, milk, ginger and spices need to boil together so the warming flavours infuse properly and the cup tastes rounded rather than raw.
This single-cup recipe uses Spiced Right Masala Chai, a seven-spice blend of ginger, black pepper, fennel, cloves, cardamom, nutmeg and cinnamon.
Masala Chai Ingredients
- ½ cup milk
- ½ cup water
- 1 tsp loose black tea or CTC tea
- 1–2 tsp sugar, or sweetener to taste
- ½ tsp Spiced Right Masala Chai
- ¼ inch fresh ginger, grated (optional for extra warmth)
How to Make Masala Chai
- Add the milk, water, tea, sugar, chai masala and grated ginger to a small saucepan.
- Place over medium heat and stir occasionally as it comes to a boil.
- Lower the heat and simmer for 1–2 minutes if you prefer a stronger, fuller-bodied cup.
- Turn off the heat, strain into a cup and serve immediately.
The Best Tea-to-Milk Ratio
A 1:1 ratio of milk to water makes a balanced everyday chai. Use more milk for a richer cup or more water for a lighter, tea-forward version. Strong Assam or CTC tea stands up best to milk and spices.
Masala Chai Variations
- Ginger chai: Double the fresh ginger.
- Cardamom-forward chai: Add one lightly crushed green cardamom pod.
- Vegan masala chai: Use oat milk or another plant milk that tolerates simmering.
- Unsweetened chai: Skip the sugar and sweeten after straining if needed.
Frequently Asked Questions
When should chai masala be added?
Add it at the beginning so it boils with the tea, milk and water and releases its aromatic oils.
How much chai masala should I use?
Use ½ teaspoon per cup. Reduce to ¼ teaspoon for a delicate cup or increase to ¾ teaspoon for stronger spice.
Can chai masala be used without milk?
Yes. Brew it with black tea and water for a lighter spiced tea, then add lemon only after removing it from the heat.
Shop the blend: Masala Chai