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Masala Chai

Scott Phillips

Yield: Yields 3-3/4 cups.

Servings: four.

If you find typical coffeehouse chai overpowering, try this version of the well-known Indian spiced tea. Dubbed “chai lite” by one of our tasters, its judicious use of spices results in a kinder, gentler cuppa.

Discover other cozy beverages with the help of our Drinks and Entertaining Guide.


  • 1 Tbs. loose black tea, such as English Breakfast or Darjeeling
  • 6 green cardamom pods, gently crushed
  • 5 cloves
  • 1 small cinnamon stick (about 1-1/2 inches long)
  • 1/4 tsp. black peppercorns
  • 3/4 cup whole milk
  • 2 Tbs. granulated sugar; more to taste

Nutritional Information

  • Calories (kcal) : 50
  • Fat Calories (kcal): 15
  • Fat (g): 1.5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 5
  • Sodium (mg): 20
  • Carbohydrates (g): 8
  • Fiber (g): 0
  • Protein (g): 1


  • In a small saucepan, bring 3-1/2 cups of water to a boil. Remove from the heat and add the tea, cardamom, cloves, cinnamon, and peppercorns. Let steep uncovered for 4 minutes, stirring once or twice.
  • Pour through a fine strainer set over a bowl, rinse the saucepan, and pour the tea back into the pan. Add the milk and sugar and stir until the sugar is dissolved. Add more sugar to taste. Reheat if necessary over low heat, but do not boil. Serve hot.


Rate or Review


  • eimaj | 07/22/2010

    I halve the amount of water

  • nunitababi | 03/11/2010

    No the best Chai I had. To Sweet for my taste.

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