BA's Best Masala Chai
This masala chai is unapologetically gingery, warmly spiced with cinnamon and cardamom, and just sweet enough from maple syrup. The ginger and cinnamon simmer until intensely fragrant before strong black tea joins the pot; Assam is ideal, though sturdy tea bags like PG Tips work too.
- 1 (1½") piece fresh ginger, unpeeled, coarsely grated
- 1 (3") cinnamon stick, lightly crushed with the flat side of a knife
- 6 tsp. loose strong black tea (such as Assam) or 6 tea bags (such as PG Tips)
- 14 green cardamom pods, lightly crushed, or ¾ tsp. cardamom seeds, lightly crushed
- 2¾ cups whole milk
- ¼ cup pure maple syrup
- Bring one 1½" piece fresh ginger, unpeeled, coarsely grated, one 3" cinnamon stick, lightly crushed with the flat side of a knife, and 3½ cups water to a boil in a medium saucepan over medium-high heat. Lower heat and simmer rapidly, stirring occasionally, until liquid is reduced by a third and very fragrant, about 20 minutes.
- Remove pan from heat, stir in 6 tsp. loose strong black tea (such as Assam) or 6 tea bags (such as PG Tips) and 14 green cardamom pods, lightly crushed, or ¾ teaspoon cardamom seeds, lightly crushed, and let steep 2 minutes.
- Return pan to medium-high heat and stir in 2¾ cups whole milk and ¼ cup pure maple syrup. Cook, stirring occasionally and keeping a close watch, until mixture begins to foam up and boil, about 5 minutes. Immediately remove from heat and let sit 5 minutes. Strain chai through a fine-mesh sieve into a teapot or pitcher and serve. Editor’s note: This masala chai was first published in 2016; it has been updated for style. Head this way for more of our favorite hot drinks for cool weather →
Former food director Carla Lalli Music adapted the recipe from a chai she fell for at her former yoga studio. Her friend Spiros Antonopoulos, who made the tea there, had learned the method from a chai wallah (a tea maker and vendor) he knew in Taos, New Mexico; Carla eventually persuaded Spiros to share it and translated his instinctive recipe into precise measurements. His method brought the milky tea nearly to a boil three times for a deeper, caramelized flavor. This version streamlines that technique: Let the chai foam up once, then pull it from the heat and give it a five-minute rest before straining.
Masala chai FAQ
What is masala chai?
Masala chai, which translates to “spiced tea,” is black tea brewed with milk and aromatic spices. There’s no single formula; this version keeps the spice mix relatively streamlined, leaning heavily on fresh ginger with cinnamon and green cardamom.
Try Zaynab Issa’s Karak Chai, another style of masala chai:
What kind of tea is best for masala chai?
Can I adjust the sweetness?
Absolutely. Use a little less maple syrup for a more ginger-forward chai or add more if you like yours sweeter.
