I’ve always found that making chai tea at home feels like revealing a secret. The blend of spices, the simmering milk, and the aroma filling the kitchen—it’s more than just a drink. But what truly elevates it is finding the right balance between bold and soothing. There’s a method to it, and once you get it right, you’ll wonder why you ever settled for anything less—let’s see how it’s done.
Recipe
This chai tea recipe will forever ruin store-bought versions for you—once you taste the rich, aromatic spices simmered fresh in your own kitchen, there’s no turning back. Imagine creamy, spiced tea with notes of cinnamon, cardamom, and ginger warming your soul sip by sip.
The secret? Toasting whole spices just long enough to release their oils, then simmering them with black tea and milk for a perfectly balanced brew.
It’s comforting, fragrant, and customizable—whether you like it extra creamy or extra spicy, this recipe is your canvas. Trust me, the first steamy mug will make you wonder why you ever settled for anything less. Let’s get brewing!
Ingredients
The secret to a truly authentic chai lies in the quality and balance of your spices—don’t skimp here! Freshly ground spices release their oils best, but pre-ground works in a pinch. Below are the essentials, plus swaps for flexibility.
Tea Base:
- 2 cups water – Filtered is ideal for clean flavor.
- 2 cups whole milk – For creaminess. Swap with oat milk for dairy-free, but avoid almond (it’s too thin).
- 2-3 black tea bags (Assam or Ceylon) – *Non-negotiable!* These bold, malty teas stand up to spices. Loose-leaf? Use 1 heaping tsp.
Whole Spices (Toast Them First!):
- 4 green cardamom pods – Crush lightly to release seeds. No pods? Use ¼ tsp ground cardamom (but fresh is *far* superior).
- 1 cinnamon stick – Or ½ tsp ground cinnamon. The stick adds depth as it simmers.
- 4 whole cloves – Pungent and sweet. Ground cloves overpower—use sparingly (⅛ tsp).
- 1-inch fresh ginger – Grated or sliced. Powdered ginger (½ tsp) lacks brightness.
- 5 black peppercorns – Sounds odd, but trust us—it’s the *zing* that makes chai addictive.
Sweetener (Adjust to Taste):
– 2 tbsp raw sugar or honey – Jaggery (unrefined cane sugar) is traditional. Maple syrup works for vegan.
Pro Tip: Double the spices and freeze extras in ice cubes for instant chai later!
How to Make the Best Traditional Indian Chai Recipe

– Prepare Ingredients: Gather all your ingredients before starting—fresh ginger, cardamom pods, cinnamon sticks, black tea leaves, milk, and sugar.
Having everything ready guarantees a smooth process.
Pro Tip: Crush the cardamom pods slightly to release their aroma before adding them to the pot.
– Boil Water and Spices: In a saucepan, add 2 cups of water along with crushed ginger, cardamom pods, and cinnamon sticks.
Bring to a boil over medium heat. This step infuses the water with the spices’ flavors.
Watch Out: Avoid boiling too vigorously, as it can dilute the flavors.
– Add Tea Leaves: Once the water is boiling, add 2 tablespoons of black tea leaves.
Let it simmer for 2-3 minutes to extract the tea’s essence.
Why It Matters: Simmering guarantees the tea doesn’t become bitter while releasing its full flavor.
– Add Milk: Pour in 1 cup of milk (adjust based on preference) and bring the mixture back to a gentle simmer.
This melds the milk with the spices and tea.
Visual Cue: The mixture should turn a warm, creamy brown color.
– Sweeten: Add sugar to taste (1-2 tablespoons is a good starting point). Stir until dissolved.
Flexibility: Adjust sweetness based on your preference or try honey or jaggery for a different flavor.
– Strain and Serve: Turn off the heat and strain the chai into serving cups using a fine mesh strainer.
This removes the spices and tea leaves, leaving a smooth drink.
Pro Tip: Serve immediately for the best flavor and warmth.
– Enjoy: Sip your homemade chai slowly, savoring the blend of spices and tea.
Why It Matters: Freshly made chai offers a depth of flavor that pre-packaged mixes can’t match.
Nutrition
Homemade Chai Tea is a flavorful beverage made with black tea, spices, milk, and sweetener. The nutrition values below are based on a standard serving size.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 |
| Protein | 4 g |
| Carbohydrates | 18 g |
| Fat | 3 g |
| Sugar | 15 g |
Chef Tips
When making chai tea, I always recommend using whole spices for the most robust flavor—cardamom, cinnamon, and ginger work wonders.
Toast them lightly before simmering to release their oils.
Don’t rush the steeping; let the tea and spices mingle for 5-7 minutes.
Adjust sweetness with honey or sugar at the end.
For creaminess, use whole milk or coconut milk.
Strain well for a smooth sip.




