How to Make Chai Tea
Real chai gets its depth from simmering whole spices in water before the tea and milk go in, not from steeping a tea bag in hot milk. Skip that step or rush the simmer and the spices stay muted while the tea turns bitter.
Steps
- 1Crush 4 green cardamom pods, 4 whole cloves, and 4 black peppercorns with a mortar and pestle or the flat side of a knife, along with a 1-inch piece of fresh ginger, sliced.
- 2Combine the crushed spices, ginger, a 2-inch cinnamon stick, and 1.5 cups water in a small saucepan.
- 3Bring to a boil, then reduce heat and simmer for 5 minutes so the water pulls flavor from the spices.
- 4Add 2 teaspoons loose black tea (Assam or another strong CTC tea) or 2 tea bags and simmer for 2-3 minutes more.
- 5Pour in 1 cup whole milk and raise the heat back to medium, watching closely as it comes to a simmer.
- 6Once the milk starts to rise and bubble, reduce heat to low and simmer for 2-3 minutes, until the liquid turns a deep caramel brown.
- 7Remove from heat and stir in 2-3 teaspoons sugar or honey to taste.
- 8Strain through a fine mesh strainer into cups, pressing on the spices and tea leaves with a spoon to extract the last of the liquid.
Common mistakes
- Letting the milk boil hard and unwatched: it rises fast and boils over within seconds, so keep the heat at medium-low once milk goes in.
- Adding the tea before the spices have simmered: the tannins extract quickly and turn bitter if they sit in hot liquid too long without the spice flavor established first.
- Using whole, uncrushed spices: cracking the cardamom pods and cloves open releases far more flavor than dropping them in whole.
- Using a delicate tea like Darjeeling or green tea: it gets overpowered by the spices and milk, so stick with a strong black tea bred for milk tea, like Assam CTC.
Equipment
- Small saucepan
- Fine mesh strainer
- Mortar and pestle (or a knife to crush spices)
- Measuring cups and spoons
FAQ
Can I make chai without milk?
Yes, simmer the spices and tea in water only and skip the milk step; this version is sometimes called kadha or black chai and tends to taste sharper and more concentrated.
What's the best tea to use for chai?
A strong, robust black tea like Assam CTC (crush, tear, curl) holds up best against the milk and spices; loose leaf works better than tea bags because it releases more flavor during the simmer.
Can I make a bigger batch of chai at once?
Yes, multiply the water, milk, and spice quantities directly, but add 2-3 extra minutes to the initial spice simmer so the larger volume of water has time to extract flavor before the tea goes in.
Why does my chai taste watery instead of spiced?
This usually means the spices didn't simmer long enough before the tea and milk were added, or too few whole spices were used relative to the liquid; a 5-minute simmer with crushed spices before adding tea makes the biggest difference.
Need exact temperatures or timing? Check our Time & Temperature Guide →