Chai
How to make masala chai at home.
You need black tea, milk, a little sugar and a handful of whole spices. Simmer them together for about ten minutes and strain into two cups.
From the Tapri Chai kitchen · November 2026 · 2 min read
Makes
2 cups
Time
About 10 minutes
Tea
2 tsp loose black tea
Method
Simmer, then strain
01
What you need
This makes two small cups. Scale the quantities up or down, keeping the same ratio of water to milk.
- 1 cup water
- 1 cup whole milk
- 2 teaspoons loose black tea, ideally a strong Assam-style leaf
- 2 to 3 teaspoons sugar, to taste
- 4 green cardamom pods, lightly crushed
- 1 inch fresh ginger, crushed or sliced
- 1 small piece of cinnamon stick
- 2 cloves and 3 to 4 black peppercorns
02
Step by step
Add the water, cardamom, ginger, cinnamon, cloves and peppercorns to a small pot. Bring to a boil and let it bubble for two to three minutes so the spices release their oils.
Add the tea and sugar and let it boil for another minute until the water darkens. Pour in the milk and bring it back to a rolling boil, then lower the heat and simmer gently for two to three minutes. The colour should turn deep, creamy caramel.
Strain into cups and serve hot.
03
Tips for a better cup
Small adjustments make a large difference.
- Crush whole spices just before using them. Pre-ground spice loses its aroma quickly.
- Do not boil the milk over a high flame, or it will foam and spill. Watch the pot.
- For a stronger chai, add more tea or simmer longer. For a milder one, use less tea and shorten the simmer.
- Add the sugar while cooking so it dissolves into the chai instead of sitting in the bottom of the cup.
04
Common mistakes
The usual problem is bitter chai, and it is almost always over-boiling. Once the milk is in, simmer rather than boil hard.
The other is weak flavour from using tea bags and ground spice. They work, but loose leaf and fresh whole spices give a clearly better result.
05
Or let us make it
If you would rather not stand at the stove, our Kadak Chai is brewed slowly with fresh ginger and cardamom and costs $4.49 at our cafe at 200 Kennevale Dr, Barrhaven. Add a Bun Maska ($3.49) for dipping.
Questions, answered.
Can I use tea bags for masala chai?
Yes. Use two tea bags in place of the loose tea. Loose leaf gives a stronger and more rounded result, but tea bags work in a pinch.
How long should masala chai simmer?
About two to three minutes after the milk goes in, following two to three minutes of boiling the spices and a minute for the tea. Longer simmering gives a stronger, darker cup.
Do I need all the spices?
No. Cardamom and ginger alone make a good chai. Cinnamon, cloves and pepper add depth, but they are optional.
Can I make it with plant-based milk?
You can, though oat or soy milk will behave differently from dairy. Add it after the tea and avoid a hard boil to prevent splitting.
Can I store leftover masala chai?
Refrigerate it for a day and reheat gently. The flavour is best when it is freshly made.
At Tapri Chai
Taste it for yourself.
Our kitchen in Barrhaven is 100% vegetarian. 200 Kennevale Dr Unit 104, Ottawa. Tuesday to Sunday, 11am to 11pm. Closed Mondays.