Masala Chai (Indian Spiced Milk Tea)
This chai recipe is as authentic as it gets – a simple guideline encouraging you to make your own smooth, rich, and spicy cup of chai.
Table of Contents
What is Chai?
Chai, like most Indian foods, has no one universally accepted identity. Every household has its own recipe and would be willing to throw some punches if you dared to challenge it. However, there are some common grounds that people would agree on.
- Chai is more than a beverage (it’s cheesy. but it’s true). Chai is a place to gather. Frequently, people will invite you to their house for chai and snacks (i.e., samosas or namkeen) – essentially an Indian tea party.
- Chai is made with black tea. Any other tea will have its flavors masked by the tea – so put your sencha or tie guan yin away. Black tea also holds up to being boiled – greens or oolongs would be undrinkable and bitter at that point. The most common variety is CTC (crush-tear-curl) Assam tea. More on that later.
- Chai is made with milk. The rich, smooth flavor of milk is a crucial characteristic of chai. Cow or buffalo’s milk is most common, but plant-based milk (such as soy milk) will work too.
- Chai is always brought to a full boil after adding the tea and milk. This serves two purposes. When adding the tea, it extracts more of the astringent flavor compounds from the tea, along with tannins to lend a darker color. Although this would make a terrible cup of regular tea, this helps it shine through the high volume of milk. Additionally, boiling alters the chemistry of milk, making it sweeter and also thickening the chai.
- Chai often contains spices of some sort. This is where it gets contentious. Some purists advocate for having no spices at all. Some say it should only have one spice: only ginger, only cardamom, or (controversially) only lemongrass. Still others will make their own chai masala.
That being said, nobody is watching to see how you make your chai. I recommend you make what tastes good to you – if you like more milk, add more. Use whatever kind of tea you like. Add all the spices you want.
A History of Chai
At its roots, chai was borne out of making the best out of low-quality tea.
18th century Britain had a roaring demand for tea. For most of the century, the East India Company imported tea from China using opium grown in Northeast India. Leading up to the “Opium Wars” (1839–42 and 1856–60), however, fears set in about a Chinese monopoly on tea. Thus, some members of the Company began experimenting with growing tea in Assam, later discovering a wild version now known as Camellia assamica. In 1839, some of this tea was auctioned, ultimately being termed drinkable.
In the following decades, there was a rush to cultivate large swathes of tea plantations in British-controlled Assam. By 1888, India was exporting more tea to the UK than China was. However, as the 20th century came, tea was primarily exported from India – very few people drank it within the country. This was because tea was relatively expensive at the time, and perceived as a drink for foreigners and the elite. In addition, brewing tea required lots of pricey equipment: teapots, teacups, saucers, strainers, and the like. As such, it was impractical for most Indians to adopt a “tea habit”.
A crucial point was when the Indian Tea Association introduced tea to railway stations. They gave kettles and tea to vendors at the station, along with specific guidelines on the “proper” way to prepare tea. Notably, this used a comparatively high volume of leaves. However, these chai-walas (tea vendors) began adding milk, sugar, and spices to cater to the Indian public and make the tea more palatable. Adding spices allowed the vendors to use less tea, which the Association attempted to discourage. Tea steadily began to gain popularity throughout the mid-20th century.
Another key advancement was the development of the CTC (crush, tear, curl) method of making tea. Here, machines cut up the tea leaves, rolling them into compact granules. This allowed for a more complete oxidation of the tea, leading to a more assertive and “stronger” flavor. It also was much cheaper than traditional methods of making tea, making it more affordable for people at home. Widespread advertising by companies like Brooke Bond led to chai exploding in popularity in the 1960s-70s.
As chai became many people’s preferred drink, countless variations began to emerge.
Spices
One of the most important components of chai is the spices. While they are certainly not necessary, they help make a more enjoyable cup of chai. Most people will either use only one spice for a clear flavor, or chai masala (a unique assemblage of sweet and pungent spices) for a more complex and unique flavor. Some of the most common spices are:
- Cardamom (elaichi): Crushing a few pods of this herbaceous and sweet spice adds a wonderful aroma to your chai.
- Ginger (adarak): Many people prefer adding a small thumb of crushed ginger to their tea. It makes a slightly spicy cup that tingles in your throat.
- Lemongrass: This is more common in Maharashtra – some lightly bruised lemongrass makes the tea fragrant and citrusy.
- Chai masala: This has a complex mix of spices (masala) added to the chai, creating a sweet and warm cup of chai. Chai masala typically contains an assemblage of cardamom, cloves, cinnamon, pepper, fennel, dry ginger, or nutmeg. I highly recommend my guide to crafting your own masala.
Choosing the Right Tea
When making chai, it is crucial to select the right kind of tea.
Written Recipe
Gather all ingredients. Finely grind your spices and/or ginger in a mortar and pestle.
Add the water and spices to a medium saucepan. Bring it to a rolling boil over medium heat, and allow it to boil and infuse for 30 seconds. Do not add the tea yet; this will make the chai overly bitter.
Add the tea to the water. Reduce the heat to medium-low so it infuses at a gentle bubble, just barely above a simmer. Let it steep for 2-4 minutes, depending on how strong you like your chai. It should turn a deep reddish-brown.
Pour the milk into the tea. You may need a little more or less milk depending on the variety of tea you’re using. It should be a light golden-brown color – expect it to darken. Increase the heat to medium.
Bring the mixture to a rolling boil, until it begins to rise up the walls of the pan. Just when it threatens to boil over, cut the heat and allow it to fall back down. Repeat this process 2-3 times, until slightly thickened and a deeper color. This will aerate the chai and give it a smoother texture and flavor.
Cover the pot with a lid and allow it to cool for a few minutes. The benefits here are threefold: it brings it to a drinkable temperature, seals in the volatile aromas, and helps dissolve the “skin” that tends to form on top of milk.
To bring a new dimension to your chai, consider making your own chai masala.
Chai (Indian Spiced Milk Tea)
Equipment
- 1 mortar and pestle (optional)
- Measuring cups/scale
- 1 medium saucepan
- Cups
Ingredients
- 1 cup water 240mL
- 1/4 teaspoon chai masala optional
- 1/2 inch ginger 4g
- 2 pods cardamom, crushed optional
- 2 teaspoon CTC black tea
- 1/2 teaspoon milk
- sugar optional
Instructions
- Add the water and spices (optional) into a small saucepan over medium heat.
- When the water boils, add the tea. Reduce the heat to a simmer and steep for 3-4 minutes.
- Add the milk and increase the heat to medium. Just before the milk boils over, cut the heat so the chai stops bubbling.
- Repeat step 3 until the chai has a deep color and smooth texture, about 2-3 times.
- Cover and cool for 5 minutes.
- Strain into cups and add sugar (optional). Enjoy!
FAQ
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