Masala chai recipe

Created by

  Print    Enlarge text

Rating:

4.5/ 5 stars 48 Votes
  • Cuisine: Indian

Ingredients

1 ¼ cinnamon sticks
6 cloves
4 black peppercorns
6 green cardamoms
1 teaspoon ground ginger
1 teaspoon fennel seeds

Preparation

Dry roast all the ingredients except the ginger for about 1-4 minutes.

Then add the ginger and leave to cool. Grind down in a pestle & mortar or a coffee grinder.

Keep in an airtight container for up to 6 months.

Add ¼ teaspoon to flavour 2 cups of tea.


If you enjoyed this Masala chai recipe then browse more Indian recipes, beverage recipes and our most popular hainanese chicken rice recipe.

Indian Restaurants

Displaying 10 of 715 Indian Restaurants.

  Restaurant Book Online Suburb
1. Royal India Restaurant   West Perth
2. Gopal's Vegetarian Restaurant   Melbourne
3. Jehangir   Mawson
4. Jewel of India   Manuka
5. Rama's   Pearce
6. Tandoor House   Kingston
7. Tandoor Indian Restaurant   Belconnen
8. Hanuman   Darwin
9. Keller's Swiss and Indian Restaurant   Alice Springs
10. Taste of Asia   North Hobart

View all Indian restaurants | Start a new search

Comments (11)

Previous Page 1 | 2 | Next
25 Mar 2011 03:31 AEST
Frankie
Willoughby
YUMMY
So good! Just had it with lipton black tea but put in more than the recommended amount. Added one sweetener, perfect! Just like a chai latte but with a lot less calories!
Agree(1 people agree)
Disagree(4 people disagree)
03 Feb 2011 07:41 AEST
:)
:)
Delicious
Thanks for the video recipe. The spice recipe is amazing! I bring to a boill 2 cups water, 2 cups milk and steep 2 tablespoon of black tea and 1-1/4 teaspoons of chai spice mix. Steep for 15 mins. Then add 3 tablespoons of sugar and rewarm until it starts to almost come to a boil. Take off the stove and strain. Froth with a frother and serve into 2 to 3 mugs. Delicious!
Agree(0 people agree)
Disagree(0 people disagree)
20 Aug 2010 06:49 AEST
leanne
budgewoi
chai tea
easy, quick and wonderful
Agree(1 people agree)
Disagree(0 people disagree)
19 Jun 2009 12:00 AEST
Dannielle
Leeville
Lovely
absolutely lovely, i boil up 2 cups of milk in the saucepan, add about 2 tsp of masala and then a heap of sugar, so yummy, my version of chai'd milk i suppose, very highly recommended
Agree(8 people agree)
Disagree(1 people disagree)
07 May 2009 06:03 AEST
freya rose
darwin
chai buba
great chai ... try with nutmeg and a couple of bay leaves ... and drop the fennel for a change
Agree(0 people agree)
Disagree(11 people disagree)
25 Apr 2009 12:55 AEST
lucy
Adelaide
Chai masala
My indian grandmother's recipe was 1/2 milk, 1/2 water , 1 teaspoon of loose tea per person and chai pawder to taste. Usually in the large 1 ltr pot this was 500ml each of boiling water and hot milk, about 3 - 4ts english breakfast tea (I suppose 2 - 3 tea bags, I don't use them) and 3/4 -1 ts chai masala. Bring them to a boil, then take off the heat and leave to infuse 10 minutes, then reheat and serve. YUMMY
Agree(2 people agree)
Disagree(0 people disagree)
19 Apr 2009 06:10 AEST
Matt
Glen Waverley
Milk amount for Morten
Morten, Depends on how much tea you want to make. If it's for 2, then just measure out 2 cups of milk and use the amount of tea you'd use for 2 people, eg, 2 teabags.
Agree(5 people agree)
Disagree(0 people disagree)
16 Apr 2009 05:08 AEST
Morten
Denmark
Amout of Milk and Tea
How much milk and tea is used for one 1/4 teaspoon masala mix?
Agree(0 people agree)
Disagree(0 people disagree)
   

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

Peeling and de-seeding capsicum

Place peppers under a hot grill, turning from time to time until they are scorched and blackened all over. Place the hot peppers in a plastic bag, seal and leave for 20 minutes. Peel, and pull out the core (it will come away quite easily taking most of the seeds with it).

Glossary

Rock Salt

Rock salt is a larger crystal type of salt. Sea or table salt could also be used.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT