Name: indian Chai Tea Recipe
Prep time: 1 min
Cook time: 5 min
Total time: 6 min
Cuisine: Indian
Ingredients: 8 oz water; 4 oz whole milk; Granulated sugar to taste (about 2 heaped teaspoons per serving, traditionally); 1 heaping tablespoon black tea (loose leaves or emptied tea bags); Optional spices (use any or all):; 4 cardamom pods, lightly crushed; Small piece of cinnamon stick; ¼-inch slice of fresh ginger; Pinch of fennel seeds (about 10 seeds)

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This authentic Indian chai tea recipe captures the warm, spiced, and creamy flavors of traditional chai made at home. Using black tea, milk, sugar, and aromatic spices, this method creates a comforting beverage that’s perfect for mornings, afternoons, or sharing with friends.

indian Chai Tea Recipe

Why You’ll Love This Recipe

This chai recipe is as authentic as it gets—taught directly by an Indian home cook and steeped in tradition. The blend of black tea with cardamom, cinnamon, ginger, and fennel seeds creates a layered flavor profile that’s both invigorating and soothing. It’s quick to prepare, deeply flavorful, and customizable to suit your spice preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz water
4 oz whole milk
Granulated sugar to taste (about 2 heaped teaspoons per serving, traditionally)
1 heaping tablespoon black tea (loose leaves or from emptied tea bags)

Optional spices (use any or all):

4 cardamom pods, lightly crushed
Small piece of cinnamon stick
¼-inch slice of fresh ginger
Pinch of fennel seeds (about 10 seeds)

Directions

In a medium saucepan, combine water, milk, and any chosen spices.
Bring the mixture to a simmer over medium heat.
Reduce heat to low and add the black tea.
Steep for about 3 minutes, stirring occasionally, until the tea develops a rich pinky-tan color.
Strain the tea into a cup and stir in sugar to taste.
Serve hot and enjoy immediately.

Servings and timing

Serves: 1
Prep time: 1 minute
Cook time: 5 minutes
Total time: 6 minutes
Cuisine: Indian
Method: Stovetop simmer

Variations

Masala Chai: Add cloves, black peppercorns, and star anise for extra warmth.
Vegan Chai: Replace whole milk with oat milk, almond milk, or soy milk.
Stronger Tea: Increase steeping time to 4–5 minutes for a bolder flavor.
Sweeter Chai: Use jaggery or brown sugar instead of granulated sugar.
Iced Chai: Chill the prepared tea and serve over ice.

Storage/Reheating

Chai is best enjoyed fresh, but you can store cooled tea (without sugar) in the refrigerator for up to 2 days. Reheat gently on the stove until hot, then stir in sugar before serving. Avoid boiling again to preserve the smooth texture.

FAQs

Can I make chai without milk?

Yes, but traditional Indian chai always includes milk for creaminess and flavor balance.

What’s the best type of black tea for chai?

Strong Assam or CTC black tea works best for robust flavor.

Can I use ground spices instead of whole?

Yes, but whole spices give a cleaner taste; if using ground, strain thoroughly.

How can I make chai less sweet?

Simply reduce the sugar or skip it entirely.

Can I double or triple the recipe?

Yes, just scale the ingredients proportionally.

Is chai tea and masala chai the same thing?

Masala chai is a spiced version of chai; plain chai can be made without additional spices.

Can I use non-dairy milk?

Yes, oat milk and soy milk are good options for froth and creaminess.

Why does chai sometimes taste bitter?

Over-steeping the tea leaves can cause bitterness—keep steeping time short.

Can I add vanilla to chai?

Yes, a drop of vanilla extract adds a smooth, sweet aroma.

What’s the best way to smash cardamom pods?

Use the flat side of a knife or the bottom of a cup to lightly crush them before adding.

Conclusion

This authentic Indian chai tea is rich, aromatic, and easy to make at home. With its balance of strong tea, creamy milk, sugar, and fragrant spices, it’s a cozy drink you can enjoy any time of day. Once you try it fresh from the stove, you’ll never look at store-bought chai the same way again.

Chef sara