A hot cup of tea is one of life’s simple pleasures. And if you want to intensify that pleasure, make yourself a cup of masala tea. The tea is perfectly spiced with the warmth of spices like cinnamon, ginger, cloves and cardamom from a homemade chai masala that takes all of five minutes to put together. Chai can be had any time, but it makes a particularly potent wake-up drink. Or serve it for an afternoon pick-me-up. Don’t forget to add a side of vegan nankhatai cookies or vegetable pakora! And if you love drinks that warm and soothe, be sure to also check out our turmeric ginger tea and our matcha green tea latte.
Why you’ll love this masala chai recipe
It’s comfort in a cup! Chai is truly the ultimate cozy drink, and there’s nothing better than sipping a hot cup and letting the warmth infuse through you. It is easy to make. There’s a particular technique to making masala chai, and it doesn’t involve steeping a tea bag in a cup of hot water and spooning in some concentrate. But it’s an easy technique nonetheless and you will master it in no time. It is good for you. The spices are not just there for their yumminess. They are good for you and even medicinal, particularly when it’s cold outside or when you have the sniffles. It is everyone friendly. No matter where you fall on the diet spectrum, you can have a cup of masala chai. The chai itself is gluten-free, nut-free, soy-free and vegan. You can make it with milk if you’re not vegan, or with any non-dairy milk, although you should choose a non dairy milk that’s thick and creamy, like soy milk or oat milk. My choice is a vegan creamer, because it has the perfect texture. It is also low carb.
Ingredients and substitutions
How to make masala chai
Boil water. Do this in a small saucepan with a lid, not in a kettle. Add chai masala and sugar. Add the chai masala and sugar or sweetener to the water and let it come to a rolling boil.
Add tea leaves. As soon as the water boils, add tea leaves to it. Let the tea continue to boil for another minute so the tea infuses thoroughly and becomes quite dark. Add the creamer. Turn off the heat as soon as you add the creamer. Place the lid over the tea to let the tea and the spices continue to infuse for another 3-4 minutes. Strain the tea. Strain the tea directly into cups. Drink hot!
Variations
Some cooks add fresh ginger to the masala chai. We already have dried ginger in the chai masala, but if you like a pop of fresh ginger flavor add a teaspoon of grated ginger to the tea along with the chai masala. If you are serving the tea to people who like different amounts of sugar or sweetener in their tea, don’t add the sugar with the chai masala. Instead add it to the cups before you strain the tea into them and stir before serving. To make a milk tea, one with lots of milk, the way some Indians like it, use 1 cup of milk and 1 cup water. Bring them to a boil together. For a dairy-free tea use oat milk or soy milk. If you are using creamer, use no more than ¼ cup creamer and 1 ¾ cups water.
How to serve masala tea
Serve the chai in the morning with a cookie (or biscuit, as it would be called in India), or with a layered puff-pastry biscuit called khari biscuit (available in Indian stores). Chai served with glucose biscuits (an Indian cookie found at Indian grocery stores) is a classic. In the afternoon, serve chai with vegetable pakora or any savory snack like samosa or kachori.
More refreshing vegan beverages
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