Indian chai is a strong, comforting milk tea made by simmering black tea with water, milk, and often a little sugar. When warming spices such as ginger, cardamom, or cinnamon are added, it is commonly called masala chai. Every household has its own version, so use this simple stovetop method as a starting point and adjust it to your taste.
Ingredients for 2 cups
- 2 cups water
- 1 cup milk (dairy or an unsweetened alternative)
- 2–3 teaspoons loose black tea, adjusted for your preferred strength
- 1–2 teaspoons sugar per cup, or to taste (optional)
- 2–3 thin slices of fresh ginger (optional)
- 2 lightly crushed green cardamom pods (optional)
- A small piece of cinnamon or 1 clove (optional)
You do not need every spice to make a satisfying cup. Plain milk chai made with good black tea is delicious, too.
How to make Indian chai on the stovetop
- Heat the water and spices. Add the water to a small saucepan. If using ginger, cardamom, cinnamon, or cloves, add them now. Bring to a gentle boil and simmer for 3–4 minutes so their flavor infuses the water.
- Add the black tea. Stir in the loose tea and simmer for about 1–2 minutes. For a stronger cup, let it steep a little longer; keep an eye on it because tea can become bitter if over-boiled.
- Add milk and sugar. Pour in the milk and add sugar if you like. Bring the mixture back to a gentle simmer for 2–3 minutes, stirring occasionally. Watch the pan closely because milk can rise quickly and boil over.
- Strain and serve. Turn off the heat and strain into cups. Taste carefully while hot, then adjust the milk, sweetness, or tea strength the next time you make it.
Tips for better homemade chai
- Start with the tea-to-water ratio. If your chai tastes weak, use a little more tea or simmer it a little longer before adding milk.
- Choose the milk you enjoy. Whole milk makes a richer cup; lower-fat milk or an unsweetened plant-based alternative can make a lighter version.
- Crush whole spices lightly. A gentle crush releases more aroma without turning the drink gritty. Strain before serving.
- Keep the heat controlled. A gentle simmer helps the flavors combine. Stay near the stove after adding milk to prevent boil-over.
- Make it your own. Try ginger for a peppery warmth, cardamom for a fragrant note, or cinnamon for a sweeter aroma. Adjust one ingredient at a time so you learn what you like.
What kind of tea works best?
For a familiar Indian-style milk chai, choose a robust black tea that can stand up to milk and optional spices. If you keep tea at home often, a larger pack can be convenient for making chai regularly for yourself, family, or guests.
RootedAsia carries Wagh Bakri Tea in a 2 lb pack. Check the product page for current availability and details.
Quick chai variations
- Ginger chai: Add a few thin slices of fresh ginger to the water at the beginning.
- Cardamom chai: Lightly crush two cardamom pods and simmer them with the water.
- Less-sweet chai: Leave out the sugar at first and sweeten each cup to taste.
- Stronger chai: Increase the tea slightly rather than adding lots of extra spices.
Enjoy a cup at home
The best homemade chai is the one balanced to your taste. Start with this simple ratio, then adjust the tea, milk, sweetness, and spices until you find your preferred cup. To try it with a classic black tea option, explore Wagh Bakri Tea at RootedAsia.
