Let's be honest. Saying "chai tea" sounds like nails against a chalkboard to us. The name's Chai — Masala Chai. "Masala" means spice, "chai" means tea. Masala chai = spiced tea. Geddid?
We make a mean cup from scratch that's better than many you can buy from cafes. Try it yourself — the full recipe follows. But for those times that you're in a hurry, we also have the perfectly balanced chai blend made from fresh, organic, single-origin spices and world-famous Ceylon black tea.
Ingredients for chai
For 2 servings
- 6 pods whole cardamom
- 4 whole cloves
- 1 stick Ceylon cinnamon
- 1 inch fresh ginger, roughly chopped (or 1 tsp ground ginger)
- Handful black peppercorn (about 10 seeds)
- Pinch ground nutmeg
- 2 cups water
- 2 bags strong black tea, labels removed
- ¾ cup whole milk (or plant milk)
- Sugar to taste
How to make masala chai at home
- Using a mortar and pestle, spice grinder or the back of a knife, crush the cardamom pods, cloves, cinnamon stick and black peppercorn into large pieces. Do not grind completely.
- Add water to a pot with the crushed spices, pinch of nutmeg and chopped ginger (peeling is optional). Bring to a rolling boil.
- Turn off the heat, add tea bags, cover and let stand for 5 minutes.
- Remove tea bags. Add milk and don’t skimp on the sugar. That’s what will take it over the finish line. A real cup of masala chai is sweet, spicy and milky.
- Optional: If you like a steaming hot cup of chai, heat on low until steam rises and edges start to bubble, about 1 minute.
- Strain into mugs and enjoy.
Note on tea:
- Strong black tea such as English Breakfast and Orange Pekoe are best for making masala chai.
- If you like loose leaf tea, use about 1 ½ tbsp of strong black loose leaf tea.