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Masala Chai

Spiced black tea simmered with milk and sugar.

10 min2 serveseasy

Masala Chai is a classic vegetarian Indian recipe built around a handful of pantry staples. It serves 2 and comes together in roughly 10 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 10 minutes without much fuss. The method leans on slow simmering, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are water, milk and black tea. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.

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Nutrition · per servingestimated

164

kcal

4g

Protein

22g

Carbs

7g

Fat

vegquickdrink

Ingredients

  • water1 cup
  • milk1 cup
  • black tea2 tsp
  • ginger1 tsp grated
  • cardamom3 pods
  • cinnamon1 small stick
  • sugar2 tsp

Method

  1. 1
    Step 1 ~3 min

    Crush cardamom and ginger; boil with water and spices for 3 minutes.

  2. 2
    Step 2 ~3 min

    Add tea leaves, simmer 1 minute.

  3. 3
    Step 3 ~3 min

    Add milk and sugar; bring to a gentle boil. Strain and serve.

Per-step times are approximate and based on the total cook time of 10 minutes.

Pro tips & common mistakes

  • Keep the pot at a lazy simmer, not a hard boil. Bubbles should break the surface slowly; aggressive boiling tightens proteins and muddies the sauce.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Masala Chai take to cook?
From prep to plate, Masala Chai takes about 10 minutes and yields 2 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Masala Chai vegetarian?
Yes — this version of Masala Chai is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
What are the key ingredients in Masala Chai?
The headline ingredients are water, milk, black tea. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 1 serving or double for 4. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Masala Chai?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Masala Chai?
Masala Chai pairs naturally with classic indian sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.