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masala chai in glass and hand holding it

Authentic Indian Masala Chai (Tea) (Saffron And Ginger)

This is my super creamy and delicious, authentic masala chai, infused with saffron and ginger (amongst many other spices). This is my traditional mother’s recipe and therefore a real desi chai that can pick you up in the mornings or afternoons. 
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Drinks
Cuisine Indian
Servings 3 people
Calories 55 kcal

Equipment

  • 1 saucepan small or large depending on how much chai you are using
  • 1 mortar and pestle

Ingredients
  

  • 2 cups water
  • 1 cup milk Dairy or non dairy and if you are going with non dairy, I would highly reccomend oat milk.
  • 1 peel giner
  • 5/6 corns black pepper corns
  • 3/4 strands of saffron
  • 2/3 cloves
  • 1 bay leaf
  • 3/4 seeds fennel
  • 2/3 barks cinnamon I had small barks to hand, but if you have larger ones, then using half of one large one should be fine.
  • 2/3 pods cardamom
  • 1 cube sugar for each individual cup. You could also sweeten with honey, syrup or condensed milk too.
  • 2 tsp black loose leaf tea

Instructions
 

  • Gather all of your spices together and grind them up. You will be able to grind everything up, other than the bayleaf and saffron.
  • In a saucepan, place in two cups of cold water with all of your ground spices and the bay leaf and saffron. Put that on medium to low heat, until it starts simmering.
  • Once it begins simmering you know the spices have been infused accordingly and you can now add your loose leaf tea or teabags.
  • Let that simmer together for around 5 minutes or so, or according to your strenght preference.
  • Add in your preferred amount of milk. I used roughly one cup. Bring that to a boil, and just as it reaches the top of the saucepan, take the heat all the way down and repeat this process until you get to your preferred strenght.
  • Strain the tea out into a bowl or your preferred mug or teapot and serve with a snack, or enjoy on its own!

Notes

the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Note: The other optional spices that you can also add are star anise, cumin, coriander seeds and nutmeg. 

Nutrition

Calories: 55kcalCarbohydrates: 5gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 40mgPotassium: 137mgFiber: 0.3gSugar: 5gVitamin A: 138IUVitamin C: 0.3mgCalcium: 110mgIron: 0.1mg
Tried this recipe?Let us know how it was!