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

1. 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.
2. Add milk and sugar. Pour in the milk, add sugar, and bring it back to a boil.
3. 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.
4. Strain and serve hot, immediately.

Want it ready-spiced, no measuring? Try our Elaichi Chai or Adrak Chai — the spices are already blended in.

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