Best Masala Chai Recipes

SPICED MILK TEA (MASALA CHAI)

Steps:

• Grind together cardamom, cinnamon stick, peppercorns, and fennel seeds with mortar and pestle or coffee/spice grinder.
• Bring milk just to a simmer in a 2-quart heavy saucepan. Stir or whisk in brown sugar, ground spice mixture, ginger, and 1/8 teaspoon salt, or to taste. Reduce heat to low and simmer gently, stirring occasionally, 3 minutes to infuse flavors.
• Meanwhile, bring water to a boil in a 1-quart saucepan, add tea, and boil 1 minute.
• Pour tea through a fine-mesh sieve into hot milk mixture (discard tea leaves) and cook over low heat 1 minute. Stir before serving.

EASY AUTHENTIC MASALA CHAI

Steps:

• Bring water to a boil in a small pot. Add ginger, cloves, cinnamon stick, green cardamom, and black cardamom; simmer until flavors infuse, about 5 minutes. Add tea bags; simmer for 1 to 2 minutes. Add milk and sugar; bring back to a boil. Strain tea into mugs.

INDIAN MASALA CHAI

Steps:

• In a mortar, crush the cloves, cardamom pods and cinnamon, or use a coffee grinder.
• Transfer the crushed spices to a small saucepan, add the water, ginger and pepper and bring to a boil.
• Remove the pan from the heat, cover and let steep for 5 minutes.
• Add the milk and sugar to the pan and bring to a boil.
• Remove from the heat and add the tea.
• Cover and let steep for 3 minutes.
• Stir the chai, then strain it into a warmed teapot or directly into teacups.
• Enjoy!

MASALA CHAI (INDIAN SPICED TEA)

Steps:

• put the water on the stove and add spices, bring to boil.
• cover and let simmer for few minutes.
• add sugar or sucanat (whole ground sugar cane--like jaggery) and milk, stir.
• bring back to just barely boiling (watch pot, milk will bubble over).
• add tea leaves, cover pot, remove from heat.
• steep for 5 minutes.
• pour through filter to remove spices and tea leaves.

MASALA-CHAI CARROT CAKE

Steps:

• Preheat the oven to 350˚ F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
• To make the cake, add the tea bags to a mug of the boiling water and let them steep for 5 minutes before discarding the bags. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, pepper and cardamom. Set aside.
• In a separate bowl, add the muscovado sugar, eggs and tea, mixing until combined before stirring in the oil. Tip in the carrots and fold them in so they're evenly distributed. Fold in the flour mixture until just incorporated, making sure there are no pockets of flour hiding near the bottom.
• Divide the batter evenly between the two pans and bake for 35 to 40 minutes, or until the cakes are nicely browned and a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans, then turn them out onto a rack.
• To make the frosting, beat the butter and confectioners' sugar with an electric mixer for 3 to 5 minutes, or until pale and smooth. Beat in the cream cheese until combined.
• To assemble, place one cake layer on a cake stand. Spoon one-third of the frosting on top and push right to the edges. Place the second cake topside down in order to give you a flat top. Add the rest of the frosting, spreading it evenly with an offset spatula. Scatter the walnuts on top of the cake.

MASALA CHAI

Steps:

• Bring the water and milk to a boil in a saucepot. Add the remaining ingredients, except honey turn the heat down to a simmer, cover, and steep for 10 to 15 minutes. Remove from heat and strain*. Add honey and mix well. Store in refrigerator. Can be served hot or cold.
• *Note if using a glass pitcher, make sure to thoroughly warm the pitcher before adding hot chai.

FRESH GINGER MASALA CHAI

Steps:

• Combine ginger, cardamom pods and seeds, peppercorns and 3 cups water in a 5-quart pot. Bring mixture to a rolling boil over high heat. Add the tea and boil 4-5 minutes, until the water is dark brown.
• Add the milk and return to a strong boil until it threatens to boil over, about 4 minutes. (Not all plant based milk will rise when it boils. If yours doesn't, let boil for 30 seconds before continuing with the recipe and lowering the heat.) Place a wooden spoon across the pot to avoid bubbling over. Reduce heat to low, then, when foam has settled, return to medium high heat. Continue to boil for a total of 10 minutes from the time that milk was added, until the liquid has reduced by ⅓ and has a deep tan color. If the foam continues to rise, lower heat slightly.
• Remove from heat. Using a strainer, strain tea into 4 teacups. (For a frothy chai, pour the chai from one cup to another a few times until bubbles form.) Add about 1 tsp. sugar (or more to taste) per cup, and serve immediately.

ICED MASALA CHAI

Steps:

• Bring the peppercorns, cardamom pods, star anise, cinnamon sticks, and 4 cups cold water to a boil in a medium saucepan over medium-high heat. Reduce the heat and simmer for 10 minutes. Turn off the heat, add the tea bags and let steep 5 minutes. Discard the tea bags, strain the tea mixture into a large measuring cup and discard the spices. Let the tea mixture cool at room temperature for at least 10 minutes, then chill completely in the refrigerator, about 1 hour.
• To serve, fill 4 tall glasses with ice. Divide the chilled tea mixture among them. Whisk the sweetened condensed milk and milk together in a small bowl or large measuring cup until smooth, then pour 1/4 cup into each glass. Stir and serve immediately.

COCONUT MASALA CHAI SOURDOUGH (SPICE TEA BREAD)

Steps:

• Brew 16 ounces of tea with two black tea bags. (Boil water, steep for five minutes, remove tea bags.)
• Add all of the ingredients except the flour and starter to 320g of tea. You will have some unused tea that you can drink. Let the spices and coconut soak while your starter builds.
• Add your ripe starter and flour to your coconut-spice-tea, mix to incorporate and cover.
• After the dough has rested 20-30 minutes begin four rounds of stretching and folding about 30 minutes apart. Cover between folds.
• The bulk fermentation should be complete about 5-10 hours from when you mixed in the starter and flour, depending on tea temp, ambient temp and starter strength. Look for puffy edges and approximate doubling. The gritty texture of the dough makes large bubbles unlikely.
• Flour your counter and scrape out the dough onto it. Preshape the dough and let it rest for 20-30 minutes.
• Shape your dough into a boule, batard or oblong tube, depending on your intended baking vessel.
• Sprinkle your counter with shredded coconut, roughly in the shape of your loaf. Lightly dampen the top of your dough (spray or wet hand), and flip the damp side onto the coconut, rolling it a bit to coat the surface, then place the dough coconut-side down into your proofing basket.
• Proof in the refrigerator 10-16 hours, or at room temperature 1-2 hours, or combine cold and warm proofing in countless ways. Preheat your oven to 500F 30 minutes before the end of the proof.
• Flip your dough into the hot baking vessel (or onto parchment paper first), score, cover the vessel, and put it in the oven.
• Bake at:
• 500F for 15 minutes covered
• 450F for 10 minutes covered
• 450F for 10 minutes uncovered
• The internal temperature should be around 205-210F. Let the bread cool before slicing.

MASALA CHAI

Steps:

• For the infusion, put the cardamom seeds in a pestle and mortar, along with the cinnamon, cloves and peppercorns, and bash to release the oils - you don't want to make a powder. Tip into a pan and stir in the ginger and black tea leaves.
• Pour in 400ml water and bring to a very gentle simmer over a low heat, to allow the tea to infuse before it starts to boil. Stir in the milk and sugar or syrup to taste, and remove from the heat. Leave to infuse for 2 mins before straining into mugs.

DRIED GINGER MASALA CHAI

Steps:

• To a 5-qt pot, add 3 cups water, cardamom pods and seeds, ginger, and pepper and bring to a rolling boil over high heat. Then add tea and boil for 4-5 minutes until the water looks darker.
• Add milk and let boil until the foam almost overflows the pot. (Not all plant-based milk will rise when it boils. If yours doesn't, keep it at a rolling boil for 30 seconds before continuing with the recipe.) Place a wooden spoon across the pot to avoid bubbling over, and lower heat briefly. When foam has settled, return to medium heat, continuing to boil for a total of 10 minutes from the time that milk was added, until the liquid has reduced by ⅓ and has a deep tan color. If the foam continues to rise, lower heat slightly.
• Remove from heat. Using a strainer, strain tea into 4 teacups. (For a frothy chai, pour the chai from one cup to another a few times until bubbles form.) Add about 1 tsp. sugar (or more to taste) per cup, and serve immediately.
• Variations
• Swap or add in one or all of these spices to make a different cup of chai: 2 tsp. dried mint, 8 cloves (coarsely crushed), one 4-inch cinnamon stick (crushed into smaller pieces).

MASALA CHAI CHOCOLATE CAKE WITH GINGER BUTTERCREAM FROSTING

Steps:

• For the Masala Chai Tea Concentrate:.
• Crush lightly together the cinnamon, cloves, cardamom pod, allspice and star anise.
• Add crushed spices in a small saucepan and add the ginger, black tea leaves, half and half and water.
• Bring to a light boil, then lower heat to a simmer and steep for 30 minutes to an hour, depending on how strong you want the chai. Strain mixture through a fine mesh sieve into a cup, this should make about 1 cup of chai tea.
• For the Ginger Buttercream Frosting:.
• Beat butter with an electric mixer until creamy.
• Add confectioner's sugar, milk and ginger. Beat until well combined, and until a spreadable consistency is reached. If frosting is too thin, add ½-1 cup confectioner's sugar and mix until desired consistency is reached. Set aside.
• For the Cake:.
• Preheat oven to 350 degrees. Coat 2-3 9-inch cake pans with cooking spray, then flour lightly. Mix together chocolate cake mix, eggs, masala chai tea concentrate and oil with an electric mixer on low speed for 30 seconds. Then beat at medium speed for 2 minutes. Pour equal amounts of batter into each cake pan. Bake for 25-30 minutes, or until a toothpick inserted in center of cake comes out clean.
• Let cool in pans for 15 minutes. Invert cakes onto platter or cooling rack and let cool completely. When cake has cooled, spread ginger buttercream frosting between layers and on top of cake. Decorate with chocolate chips or chocolate shavings if you like. Makes 8 servings.

SPICED MILK TEA : MASALA CHAI

Steps:

• Put all the masala mixture ingredients in a spice mill or blender and grind well. You will only use a pinch of this mixture, the remaining can be stored in an airtight jar.
• 2. Pour the milk and 2 cups of water in a saucepan and bring to a boil.
• 3. Add in the sugar, tea leaves and masala. Stir until the mixture turns dark (8 minutes).
• 4. Remove from heat, strain into cups and serve hot.

EASY CHAI MASALA

Steps:

• Mix all the above ingredients and store in tightly closed jars.
• Instructions for the tea preparetion:.
• Prepare your black tea as usual (I like it very strong!).
• Remove the black tea bag.
• Add two teaspoons of the spiced mixture per serving cup.
• This tea will be better if you boil all together again (for example in the microwave).
• Add sugar other sweetener as desired. If you want add more milk; This depends only on your taste!
• Enjoy (time does not include tea preparation).
• Note: You can add 1-2 sugar cups directly in the mixture. Add 3 or more teaspoons mixture per cup.

CHAI MASALA

Steps:

• Pour 6 cups water, the tea, the ginger and the cardamom into a saucepan. Bring to a boil and cook 3 minutes. Add milk, and sugar to taste, and boil 2 minutes more. Strain and serve.

LAUREN'S MASALA CHAI CONCENTRATE

Steps:

• special note about spices (If you have a bulk foods or Whole Foods or Vitamin Cottage kind of grocer nearby, get the spices from the bulk section. They often cost 25% what you'd pay for a jar! My total ingredients expense was around $1.50, not including the milk!).
• In a medium-large saucepan, bring about 7 cups water to a boil.
• Meanwhile, add the 6 spices (do not add the tea yet).
• Once the water/spice mixture is boiling, add the tea.
• Boil 5 minutes, then remove from heat. (I know you're never supposed to boil tea, but I found this works just fine. If you don't want to boil the tea, just boil the spices for 5 minutes and steep slightly longer.).
• Stir in the brown sugar (or honey) and vanilla.
• Steep for 8 minutes, then strain into a glass container.
• While you wait for it to cool, pour a mug 2/3 full with your chai and add hot milk to the top. (If it isn't spicy or sweet enough, you can still add more spices to steep - just strain the mixture again before storing.) OR for a real treat, use hot evaporated milk (I wouldn't want this every day, because its a little sweeter and creamier than regular milk.).
• Store in the refrigerator for 7 days (maybe longer, but all chai concentrate containers claim 7 days is best). Note: Normally you'd use 1:1 ratio of chai:milk, but I brew it a little weaker and save $ on milk since I drink so much chai.

MASALA CHAI TEA POPS

Steps:

• 1) In a saucepan, combine 4 cups water, cardamom, cloves, cinnamon, pepper, and ginger. Boil in high heat, then lower the heat, cover, simmer 7 minutes. 2) Add milk and sugar simmering 3 minutes, remove from heat. 3) Add tea leaves, cover & let steep for 3-4 minutes. Pour through fine-mesh sieve in bowl & let chai mixture cool to room temperature 4) Fill pop molds w/mixture, insert sticks, freeze 6 hours. 5) Remove freezer, let stand 5 minutes to remove mold

GINGER CARDAMOM MASALA CHAI

Steps:

• Heat the water in a saucepan.
• Once it starts to boil add the tea powder.
• Meanwhile grind the ginger and cardamom and add it to the saucepan.
• After 3-4 minutes of boiling add the milk allow it to boil for 3-4 more minutes.
• The strength of the tea can be adjusted by the ratio of milk and water.
• Now strain the tea and serve immediately.
• Add sugar according to ones taste.
• The amount of ginger can also be adjusted as per ones taste.

MASALA CHAI POWDER

Steps:

• Powder all the above ingredients and mix.
• Store in an airtight container.
• Will keep well for years.

MASALA CHAI

Steps:

• Combine the water and sugar in a small saucepan, and bring to a boil. Add the cardamom pod, clove, peppercorns and tea leaves. Remove from heat, and let the mixture steep for 2 to 3 minutes. Strain into a cup, and fill cup the rest of the way with milk. Sit back, relax, and enjoy!