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Masala Chai

Masala Chai

One of my good friends visited us recently and of course we spent most of our time chatting and cooking together in the kitchen. @sarzhn makes the best masala chai so I asked her to share the recipe with us.
Indian/Pakistani chia is a very popular alternative to latte. Many people have their own unique way of making chai and their own unique combination of spices that they like to add, there is no one “right” way. This version combines black tea, milk - no water, saffron, cinnamon and cardamom to make a perfectly flavorful and creamy chai. The blend of spices creates an amazing heartwarming aroma that fills the kitchen. Additionally, the spices used in this chai are great for digestion, which is why Indian/Pakistani chai is generally drank after meals - to help digest the food. This chai is especially good during this cooling weather. Grab a cup of chai and your favorite biscuit.

The Recipe & How To


COOK TIME ~15 minutes



- 3 Cups milk, use any milk of your choice

- ¼ Cup condensed milk (optional)

- 2 Tbsp loose black tea of choice, or substitute decaf black tea

- 2 Tbsp sugar, or to taste, or use sweetener of your choice

- 8 cardamom pod seeds 

- ¼ cinnamon stick, broken into small pieces

- 3 cloves

- Pinch of saffron


1. Combine all the ingredients, except the tea in a medium pan. Bring to a boil over medium heat.

2. Reduce the heat to medium-low and simmer for about 8 minutes until all the flavors are released. Be sure to keep an eye on the pot so the milk doesn’t over-boil.

3. Add the tea and steep for another 5 minutes until you get a tan color. Once you add the tea the milk begins to turn a tannish color and the longer you boil the stronger the color will get. Typically, you will stop at a medium tan. This usually takes around 5 minutes. You can adjust the sugar at this point if needed. 

4. Place a tea strainer over the cup and pour the tea. Discard the tea leaves and spice chunks. Serve hot with your favorite biscuits and Enjoy!

5. Tips: It is important to use a good quality dark black tea to get a rich tan chai color. Taj Mahal loose tea works best. You can use tea bags as well, but I always use loose tea to get that rich tan colored chai. To prevent the milk from burning and/or overboiling keep the heat under low-medium and constantly stir the chai until its ready. It’s very easy for the chai to over boil, so make sure you keep an eye on it at all times.

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