Masala Chai - More than a cup of tea

Masala Chai — tea infused with spices — is my answer to just about everything in life.It wakes me up.It calms me down.It comforts me when I’m sad, and it makes the happy moments even warmer.

Whether I’m celebrating, entertaining, reflecting, or simply doing nothing at all, a cup of chai always feels right. In fact, I don’t need an excuse to make one. Chai is a ritual, a rhythm, a reliable thread woven through the fabric of my everyday life.

Every Indian home has its own chai tradition — a quiet, beloved recipe passed down through generations or evolved over time. Some use powdered spices, some crush them fresh. Some brew it rich and milky, while others like it lighter. There’s no single way to make chai, and that's what makes it beautiful — it’s deeply personal.

As for me? I like my chai slightly milky with a generous helping of fresh spices, thoughtfully chosen to suit the seasons.

In winter, I turn to warming notes:– Fresh ginger for its fiery kick– Cloves to cut through the chill– Cinnamon, cardamom, and fennel to round it out

In summer, I keep it lighter and cooling:– Fennel for freshness– Cardamom for its floral aroma– Cinnamon for gentle warmth without the heat

The result is always the same: a moment of quiet satisfaction in a cup, no matter what the day holds.

So, here's to chai — not just a beverage, but a feeling, a memory, a daily dose of comfort.Because sometimes, a cup of tea is exactly what you need. And sometimes, it’s everything.

Indian Spiced Masala Chai - Makes 2 cups

Ingredients

• 1 cup of water

• 1 cup of full-fat milk for a Vegan version use Oat or Almond milk

•1or2tspSugar

• 2 tsp Loose Black Tea leaves – Red Label or Taj Mahal Brand. Any loose black CTC leaves tea will do.

Optional Spices – You can use whatever spices you like from this list

• 2 – 3 green Cardamoms

• 1 tsp grated or crushed ginger – Do not use bottled ginger paste

• 1⁄2 inch Cinnamon stick

• 1 tsp Fennel seeds

• 2 cloves (only in winters)

Method:

1. Crush all the optional spices coarsely

2. Place a heavy bottom saucepan on high heat and pour the water, sugar, and whatever spices

3. you like in it and bring it to a boil.

4. Add the milk and gently simmer for 5 minutes till you can smell all the delicious aromas.

5. Reduce the heat and add the tea leaves and bring to a boil for 3 – 5 minutes.

6. You will see a thin layer of milk skin start setting on top. Strain the tea and serve it warm right away.

   
   

Tips:

• Use only fresh Ginger, or the milk will split

• You can increase the quantities of all the spices except the fresh ginger crush them add them to the tea leaves and store them. Just add the ginger at the time of making the tea.

• Replace Full-fat milk with Soy milk for a vegan Chai. But add the milk as the last step as it may split. can avoid milk entirely and just have tea with all the spices.