Go Back
Masala Chai
Print Recipe
5 from 5 votes

How to Make Perfect Homemade Masala Chai Concentrate

Upgrade your chai game with this deliciously fragrant masala chai concentrate recipe. Combine with milk for classic chai or use as a base for lattes.
Cook Time12 minutes
Total Time12 minutes
Course: Drinks
Cuisine: Bangladeshi, Indian, Pakistani
Keyword: Bangladeshi chai, bengali chai, chai concentrate, masala chai, masala chai concentrate
Servings: 2 people
Calories: 44kcal
Author: Lima

Ingredients

Masala chai concentrate

  • 1 Tablespoon loose black tea 8 grams or 4 teabags
  • 2 ½ cups cold water
  • 1 Tablespoon fresh ginger chopped, 8 grams
  • 2 cardamom pods crushed
  • 1 clove crushed
  • 1 cinnamon about 1 inch
  • 1 bay leaf

To make classic chai

  • ¼ cup evaporated milk
  • 1 Tablespoon white granulated sugar to taste

Instructions

To make masala chai concentrate

  • Add the cold water, crushed clove, crushed cardamom pods, cinnamon, bay leaf and ginger to a small pot. Bring to a boil on medium heat for about 4 minutes.
  • Add the tea and bring to a vigorous boil. Boil for 4 minutes. If not making classic chai, strain the tea at this point, cool and refrigerate in an airtight container.

To make classic chai with milk

  • Add the evaporated milk. Boil for 4 minutes.
  • Strain and add sugar to taste. Serve immediately.

Video

Notes

Choose quality ingredients: Start with high-quality black tea leaves and whole fresh spices, freshly grated ginger, and good-quality black tea.
Personalize the spices: Adjust the spice blend to your preference. Experiment with the ratio of ginger, cardamom, cinnamon, and cloves to achieve your desired level of spiciness and flavor complexity.
Use freshly ground spices: Whenever possible, grind whole spices just before use. Freshly ground spices release more flavor and aroma.
Use cold tap water: Cold tap water contains more oxygen that hot water as a result the tea tastes better. Hot tap water may have been sitting in the hot water tank for a while and therefore has already been heated and may also contain debris that has collected over time in the tank.
Brewing Time: Masala chai is supposed to be boiled. It is much hotter than regular tea. You do not wait for the tea to "steep." Authentic masala chai is brewed for hours by street vendors and the tea is so hot that customers often pour it into their saucers and blow on it so that it is cool enough to drink.
Milk Ratio: Balance the tea-to-milk ratio according to your preference. Too little milk will make the tea taste better, too much will be too milky. While the ideal color for masala chai is a rosy brown, I would adjust it to your preference as you are the one drinking it.

Storage and Freezer Instructions

Refrigerator: Prepare a concentrated masala chai by brewing the tea with spices, but without adding milk or sweetener. Strain the liquid and discard the spices and tea leaves. Allow the tea to cool completely, then store it in an airtight container in the refrigerator. The refrigerated tea will last for about 3-5 days.
Freezer: Prepare the masala chai and allow to cool to room temperature, just like refrigerator storage. If desired, divide the cooled chai into smaller portions using freezer-safe containers or ice cube trays for individual servings. Label each container with the date of preparation. Place the sealed containers or trays in the freezer. The frozen brewed tea will last for about 3 months in the freezer.
To thaw, remove the desired portion from the freezer and let it thaw in the refrigerator or at room temperature. This may take a few hours or overnight, depending on the portion size. Once thawed bring the tea to a boil, then add milk and sugar as directed by the recipe.