How to Make Masala Chai
Good masala chai comes down to a handful of things done well: strong black tea, the right milk-to-water balance, gentle simmering rather than a hard boil, and spices that come through without turning bitter. This guide covers the technique — the exact spice blend we use is already balanced for you in Mumbai Mix Masala Chai Spice Blend, so here we're focused on how to brew it well.
Ingredients
- Water
- Milk (or a suitable plant-based alternative)
- Strong black tea (loose leaf or a robust tea bag)
- Sweetener, to taste
- Mumbai Mix Masala Chai Spice Blend, to taste
Equipment
- A small saucepan
- A fine strainer
- A stirring spoon
Method
1. Start with water and spice
Bring water to a gentle simmer in a small saucepan, then add your Mumbai Mix Masala Chai Spice Blend. Simmering the spices in water first — before the milk goes in — helps them release their flavour properly.
2. Add the tea
Add your black tea and let it simmer gently for a couple of minutes. A gentle simmer, not a rolling boil, keeps the tea from turning bitter.
3. Add the milk
Pour in your milk and bring back to a gentle simmer, stirring occasionally. Simmer for a few minutes more until the colour deepens and it smells fragrant.
4. Sweeten and strain
Stir in your sweetener to taste, then strain into cups, leaving the spices and tea leaves behind.
Brewing Tips
- Simmer gently rather than boiling hard — a rolling boil is the most common cause of bitter chai
- Add sweetener at the end so you can taste and adjust as you go
- Let the spice blend simmer in water first, before the milk, for the best flavour release
Troubleshooting
My chai tastes bitter — what went wrong?
Almost always over-boiling the tea, or simmering it for too long. Keep the heat gentle and don't let it boil hard once the tea's in.
My chai tastes weak or watery.
Try simmering a little longer to let the flavours concentrate, or use a slightly stronger tea. The milk-to-water ratio also affects strength — more milk gives a richer, less watery cup.
The spices taste harsh rather than warm and rounded.
This usually means the spices didn't get enough gentle simmering time before the milk went in. Give them a minute or two in the water first.
Variations
- Stronger chai: Use less water relative to milk, and simmer a little longer.
- Dairy-free: Substitute your preferred plant-based milk — oat milk works particularly well for a creamy result.
- Iced masala chai: Brew as normal, then cool and serve over ice — brew slightly stronger to account for dilution from the ice.
Frequently Asked Questions
Can I make masala chai without milk?
Yes — it will taste closer to a spiced black tea than traditional chai, but it works. A plant-based milk alternative gets you closer to the traditional creamy result.
How long does masala chai keep?
It's best brewed fresh and drunk straight away — the milk means it doesn't keep well once made.
Is masala chai the same as chai tea?
In everyday use, yes — “chai tea” is a common Western phrase for the same spiced, milky tea that's properly called masala chai.
Do I need a specific type of black tea?
A strong, robust black tea works best — delicate teas tend to get lost against the milk and spices.
Can I use tea bags instead of loose leaf?
Yes — a robust everyday tea bag works perfectly well for masala chai.