Easy Masala Chai Recipe

This Masala chai recipe is divine! We also use the Masala Chai tea from Ahista Tea. Both options are household staples for us during the cold, winter months here in New York.

Made with coconut milk. So delicious! Thank you for the recipe.

I’m making my 2nd batch right now. It is so delicious, I love ginger and followed the recipe 1st time, this time I’ve halved the ginger. I sweetened with maple syrup.
A great recipe thank you.

I love this recipe! Thx for sharing! I make a quadruple batch for the week and let it simmer longer so it’s really strong and can be diluted w a little water. Add the milk daily. Yum!

I had a masala chai while at a Nepalese restaurant on vacation last year. It was heaven. Because I live in a rural area with no ethnic restaurants in sight, I knew I’d have to make it myself if I wanted to have it again. This recipe is so good!! I ordered the cardamom pods off of Amazon, but I was able to get everything else locally. I have made it 5 times already (always a double batch). I have made it with both oat milk and coconut milk, and I prefer the oat milk. This chai is so far superior to the crap in coffee shops or in a box from the grocery store. Thank you!

Best chai recipe out there, and I have chai’d many!! I experimented with different levels of sweetness— 1/4 c organic cane sugar (per batch of chai) balanced the ginger spice perfectly for my taste; we make dirty chai lattes at home with 1 espresso shot + ~6 oz masala chai. Thank you Dana and MB crew, you’ve done it again!

Great recipe, but would be MUCH easier if everything was just weighed in grams. Working with ingredients that vary a lot in size. Of course these proportions don’t have to be perfect, but as a baker I just love precision.

I’m a coffee drinker –6 or more cups a day–but 2 things conspired this morning to prompt me to try this recipe. First, a friend gave me a large quantity of very special, high quality black tea and second, my teen age daughter wanted me to stop at a drive in place for some chai. The prices they charge at these drive-ins really bug me (more so if it’s not for coffee) and so I declined. But then it struck me, chai is tea and I just got a packet of better black tea than we could buy in town . So I asked her about the spices she thought were usually put in chai and we have most of them. Long story made short, I checked the internet and came across this recipe, which I picked because it mentioned maple syrup. Because I had the tea already steeping while we looked up the recipe I had to improvise a bit but in the end the result met completely with my daughter’s approval. And I thought it was pretty good too. Good enough for me to decide to once or twice a week make a pot and keep some in the refrigerator. Being convinced of the nutritional value of milk we used organic non-homogenized whole milk. Thank you for making this recipe available.

This Masala Chai brings all the goodness! I was looking for one that had a lot of flavor and this does not disappoint. I compare it to the Chai I get at Grand Central Baking, they use Metolius Chai. Absolute heaven. Crushing the spices in a mortar and pestle & grating the ginger really releases the flavors. Thank you!

This was lovely, fragrant and comforting! I used silan (date honey) as my sweetener and it added a nice depth of color and flavor. I do wish I used a homemade nut milk as it would have turned out even better.

Love this recipe! I’ve made it about 4 times in <2 weeks. Added some fennel seeds to the spice mix and sweetened with honey, both worked well! Tried with oat milk and cow milk, both delicious. I also halved the amount of ginger and sliced it (as suggested) as I found it too much when I used the full amount originally.

I made this using oat milk (for myself) and regular milk (for Dad). The regular milk version came out smelling naturally sweeter and definitely is a nod to the traditional versions served in India. I let the oak milk version sit on a simmer for a few minutes longer than the regular milk to really infuse the flavors since it didn’t carry as fragrant of flavor when I took the regular milk version off the stove.

For first timers making this recipe, watch the ginger. It can be overwhelming if not managed. Fortunately I mellowed out the flavor using the maple syrup at the end. When making this recipe in the future, I’ll use 1/2 the ginger Dana calls for so I don’t have to add as much sugar to neutralize the ginger.

Overall, a keeper of a recipe that everyone can adjust to their taste on the ginger, sugar amount and milk choice!

I went overboard with the ginger! I LOVE ginger, and I love drinks that are a bit spicy, so I grated about two inches of a thin ginger root into the mix. The tea tasted delicious but the ginger was so intense, ticklish, and spicy that it was actually uncomfortable to drink. Next time I will try slicing the ginger instead! Otherwise, I really enjoyed this recipe. Thank you!

I am always baffled at how amazing the recipes are on this site. This chai is AMAZING. 10/10!!

Love this recipe! I’ve made it 3 times already. If you are trying to avoid caffeine, I forgot to add the tea one time and it still tasted amazing! Definitely a recipe I’ll keep repeating.

Get outta here! This recipe is amazing and super simple to make. I used a cast iron skillet to crush the spices, substituted a teaspoon of ground cardamom for the whole pods because I couldn’t find them at our store, made it with unsweetened almond milk, strained it with a section of cheese cloth, and used somewhere between 6-8 spoonfuls of maple syrup. My husband even added a shot of spiced rum to his for a lil hot toddy. Delicious!

While I am new to veganism and am perhaps missing the taste of dairy in this drink, I love the ceremony of making this tea from scratch!! I used cashew milk and I’m going to try coconut milk next time. Also not a big fan of the stevia so I’m going to swap that for maple syrup. Will definitely make this again and again.

Completed recipe exactly as written except used almond milk. I think it would be better with oat milk as it is a bit more creamy. Wasn’t crazy about the chai. Perhaps I could add more spices? I don’t know what it is, but I just can’t make any authentic flavour and I’ve tried so many recipes. I’ll keep trying, but I unfortunately won’t make this again.

I made this as the recipe states, with a little extra cardamom, maple syrup, and coconut milk… it is quite possibly the best damn thing I have ever tasted. Seriously, it is sooooo good. Thanks so much for this and all your vegetarian recipes – I love them all!!!

This is mind-boggling tasty! I made it without black tea and instead added a bit more of each whole spice + extra grated ginger so that it was a concentrate of sorts. Then I’d foam a good amount of oat milk – and voila. Masala chai latte, sans caffeine. I’m hooked and about to make my second batch now. Sidenote – it’s sweet enough for me without adding any sweetener, but maybe it’s the natural sweetness of the foamed oat milk that does it for me.

Thank you so much!! This is my first rating and comment though I’ve made a ton of your recipes and loved them ALL. I solemnly swear to review more!

Absolutely loved this and have been making it non-stop! It is creamy and perfectly spiced. I used store-bought oatmilk and it was still great, but hope to try to homemade some time as well.

The tea is delicious! I made a big batch and stored in refrigerator so I can have it in the morning. Thank you for the recipe!

This was sooo easy and delicious! I made a few tweaks (more cinnamon no ginger) and actually just put the spices in a tea strainer and cooked in my electric tea pot before adding the tea milk and cane sugar. Soooo easy! Like easy enough to make while rushing to get ready for work.

Definitely worth a try!

Just wanted to come back to rate! Giving four stars because I think there are things I will tweak next time to taste more tea (steep before adding milk) and more balance of the spices (less ginger, more cardamom and cloves). It’s a really nice recipe, though, and I’ve loved being able to pull it out of the fridge and reheat a portion in the mornings.

Loved the recipe. I used rice milk (which I usually use for tea) and jaggery for sweetener. I will try with almond milk soon. Also, adding a pinch of turmeric when heating the milk will be highly beneficial to health.

Found this recipe late and night and just had to try it!! Now I’m enjoying my lovely cup of tea at midnight.

This is a really delicious recipe, it’s spicy but not too spicy (: I used lactose free milk and sweetened it with raw sugar.

This is easy and delicious to prepare.
I used high quality organic black tea bags and homemade organic cashew milk which are key to a great taste.
The leftovers today tasted even better as the flavors were intensified after a very slow reheat with an additional cinnamon stick topped w fresh organic mint.

I made this with Califia Farms toasted coconut almondmilk blend. I was initially a bit disappointed by the somewhat bland (albeit spicy) flavor, but found that a little pinch of salt brought it all together. A very delicious and cozy beverage!