Make Chai
Our Friendly Guide To Making Masala Chai
⬇ Gear ⬇ Ingredients ⬇ Method ⬇ Tips ⬇ Sweetness ⬇ Milk Choice
Making Masala Chai is a little different from making a standard cup of tea. Instead of steeping it in a mug, we brew it in a pan on the stove using a traditional "double boil" method.
It takes a few extra minutes, but this is the secret to getting that rich, creamy texture and authentic spice flavour. It’s less of a quick caffeine fix and more of a warm, comforting ritual.
Here is the simple guide to brewing it perfectly at home. This guide is for making 2 cups of chai using either 1 sachet or 2 heaped tablespoons of our loose mix.
What You Need
- A Saucepan (Small or medium)
- A Tea Strainer
- Your favourite mug
The Ingredients
- Water: A mug and a bit (approx. 300ml).
-
Milk: A bit less than a mug (approx. 200ml).
Good to know: Whole milk gives the creamiest result. If you prefer plant-based milk, we recommend Oat Barista blends as they handle the heat best. - Chai Mix: 1 Sachet (14g) (or 2 heaped tablespoons of loose blend).
- Sweetener: Sugar, jaggery, agave, or honey.
The Method
1. The First Boil (Release the Flavour)
Pour the water into your saucepan and place it on medium to high heat. Add your chai mix straight away and give it a little stir in. If you know how much sugar you like you can drop it in now.
Bring it to a rolling boil and let it bubble for 2–3 minutes. You’ll see the water turn a deep, dark colour as the spices release their flavour.
2. The Second Boil (Add the Milk)
Turn the heat down slightly and pour in your milk. Bring the mixture back up to a boil. Once the milk rises, turn the heat down to low and let it simmer gently for another minute or so. You are looking for a rich, caramel-brown colour (think of a digestive biscuit).
3. Strain and Sip
Take the pan off the heat. Pour the chai through your strainer into your mug.
4. Sweeten to Taste
Now is the time to add your sweetener if you haven't already (if using honey, for example). Stir it in, find a comfortable spot, and enjoy.
A Few Helpful Tips
- Watch the pot: Milk can rise very quickly when it boils, so keep an eye on it during step 2!
- Adjust the strength: If you like a stronger spice kick, just let the water boil for a minute longer in Step 1.
- The "Skin": Natural spices and milk sometimes form a thin layer on top when hot. If you prefer it smooth, just skim it off with a spoon before serving.
A Note on Sweetness
We understand that sugar in tea doesn't sound right to everyone, but give us a sec to explain.
Think of sweetener in chai the same way you would think of salt in soup. You don't add it to make your dinner 'salty'; you add it to wake up the other flavours. Spices like clove and ginger have natural bitterness and heat. A little sugar suppresses the bitterness and amplifies the aroma. Without it the spices can taste flat or harsh. With it they are woken up!
Sweetener in chai isn't a guilty pleasure, it's a structural ingredient. Just like salt in cooking, it brings the spices to life. Our favourite is honey but there are several options you probably already have around the kitchen.
White sugar adds sweetness, but lacks depth. To really make the spices sing, we recommend using unrefined sugars.
Jaggery (Gur) is the traditional choice, adding rich, toffee-like notes. Dark Brown Sugar or Muscovado are also excellent alternatives; their natural molasses content binds the spices together for a smoother, creamier finish.
Tip: If using honey, stir it in after pouring. Boiling honey destroys its delicate flavour.
Choosing Your Milk
Cow’s Milk (The Classic)
Whole milk is the gold standard for chai. The fat content is essential to balance the heat of the spices. Semi-skimmed works just fine too, but will result in a slightly less creamy texture.
Oat Milk (The Best Alternative)
If you are dairy-free, we strongly recommend using a "Barista" Oat Milk.
- Why? Because our method involves boiling the milk, Oat is the only plant milk that stays creamy and stable at high heat.
- Note on Almond & Soy: While popular, these milks often "split" or curdle when boiled with acidic tea and spices. If you prefer Almond, warm it separately and add it to your cup after straining—don't boil it in the pot!
