Easy Masala Chai Recipe
User Reviews
4.8
Easy Masala Chai Recipe
Description
This Easy Masala Chai Recipe combines traditional whole spices—cinnamon, green cardamom pods, black peppercorns, and cloves—with fresh grated or sliced ginger steeped in water to develop a fragrant spiced base. After simmering the spices and ginger to concentrate flavors, robust black tea and dairy-free milk such as oat, coconut, or cashew milk are added to create a creamy, aromatic drink. A gentle simmer and further steeping balance the intensity.
The final chai can be sweetened to taste with stevia, organic cane sugar, or maple syrup. The use of dairy-free milk offers a creamy texture suitable for those avoiding dairy while maintaining richness. The process emphasizes releasing spice flavors through simmering, then melding them with tea and milk for traditional comfort and aroma.
Nutrition estimates are calculated using homemade cashew coconut oat milk and stevia sweetening. Adjust ginger intensity by slicing instead of grating for a milder flavor. Strain before serving to remove whole spices and ginger pieces.
Ingredients
- 1 whole cinnamon stick
- 6-8 green cardamom pods
- 1 tsp black peppercorns whole
- 3-4 whole cloves
- 2 ½ cups water
- 2 Tbsp ginger for less intense ginger flavor, slice instead of grating, grated
- 3 Tbsp black tea or ~3-4 black tea bags // use decaf as needed, loose leaf
- 2 cups dairy-free milk (we favor oat milk, coconut milk, and cashew milk // use thicker, richer dairy-free milks like canned coconut milk or our Oatly recipe for creamier chai!)
- stevia or organic cane sugar or maple syrup, sweetener to taste
Instructions
- Add cinnamon stick, cardamom pods, peppercorns, and cloves to the bowl of a mortar (or cutting board) and use pestle (or heavy pan) to slightly crush the spices. You aren’t pulverizing into a powder, just slightly crushing into small pieces (see photo).
- To a medium saucepan add crushed spices, water, and grated (or sliced) ginger and bring to a boil over high heat. (Note: For a less gingery chai, reduce amount of ginger and slice rather than grating). Then reduce heat slightly to medium/medium-low and maintain a simmer for 15 minutes or until it reduces by about one-third.
- Add tea (loose leaf or bags) and dairy-free milk of choice (we love light canned coconut) and lower heat to low. Cover and continue cooking for 5 minutes to allow the flavors to meld. Then turn off heat and let steep for 5 minutes more (covered) or longer for deeper flavor.
- Add sweetener of choice to taste (we prefer stevia or maple syrup, but sugar is more traditional). Strain through a fine mesh strainer before serving.
- Keep strained, cooled leftovers covered in the fridge up to 3-4 days. Reheat on the stovetop or in a milk frother. Not freezer friendly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3(Cups)
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 200 | 10% |
| Carbohydrates | 19.4g | 6% |
| Protein | 5g | 10% |
| Fat | 13.5g | 21% |
| Saturated Fat | 5.9g | 30% |
| Polyunsaturated Fat | 1.61g | 9% |
| Monounsaturated Fat | 4.7g | 24% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 21mg | 1% |
| Potassium | 283mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4.9g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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