Brewing Guide
How to make perfect masala chai at home
Masala chai is equal parts ritual and recipe. Get the ratio and the boil right and you'll make a cup that rivals any roadside dhaba. Here's the method we swear by — built on our brisk ATS Tea Assam CTC with fresh whole spices.
What you'll need (per cup)
- 1 to 1½ tsp ATS Tea Assam CTC
- ½ cup water + ½ cup milk
- Whole spices: 2 crushed cardamom pods, 1 clove, a small piece of cinnamon
- Sugar to taste (about 1 tsp)
- Optional: a crushed slice of fresh ginger
Method
- Boil the water first. Add the tea (and ginger, if using) to the water and let it boil for 1–2 minutes so the leaves and spices release their flavour.
- Add milk and sugar. Pour in the milk, add sugar, and bring it back to a boil.
- Let it rise. Lower the heat and let the chai come to a rolling boil 2–3 times — that frothy rise is where the magic happens.
- Strain and serve hot, immediately.
Pro tip: the longer you simmer after adding milk, the stronger and creamier the chai. For a lighter cup, strain sooner.
Want it ready-spiced, no measuring? Try our Elaichi Chai or Adrak Chai — the spices are already blended in.
