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Chai Tea

Perfect for cold nights, this masala chai tea recipe incorporates spices that make it so delicious, you'll want to drink it every day. —Kelly Pacowta, Danbury, Connecticut
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 4 whole cloves
  • 2 whole peppercorns
  • 4 tea bags
  • 4 teaspoons sugar
  • 1/4 teaspoon ground ginger
  • 1 cinnamon stick (3 inches)
  • 2-1/2 cups boiling water
  • 2 cups 2% milk


  • Place cloves and peppercorns in a large bowl; with the end of a wooden spoon handle, crush spices until aromas are released.
  • Add the tea bags, sugar, ginger, cinnamon stick and boiling water. Cover and steep for 6 minutes. Meanwhile, in a small saucepan, heat the milk.
  • Strain tea, discarding spices and tea bags. Stir in hot milk. Pour into mugs.

Chai Tea Recipe Tips

How do you serve chai tea?

Try serving a cup of chai alongside an Indian treat (like one of these Diwali foods) or one of these chai-inspired recipes. (Psst—did you know "chai" means "tea?" Learn more about chai here.)

How can I make chai tea vegan?

To make this chai tea vegan, swap out the milk for a dairy-free option. We recommend using either an almond or coconut milk alternative. Using a milk alternative will make this chai recipe a little thinner than when using 2% milk. (Try out these other plant-based recipes, too!)

How do you store chai tea?

We recommend serving chai right after making it. However, if you want to enjoy your masala chai later, you can store it in an airtight jar in the refrigerator for a few days.
Nutrition Facts
1 cup: 92 calories, 4g fat (2g saturated fat), 12mg cholesterol, 49mg sodium, 10g carbohydrate (10g sugars, 0 fiber), 4g protein.

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  • Connor
    Feb 17, 2021

    I made this for my mom and she loved it! I simmered it for about 20 minutes more and it was delicious! If you don't have peppercorn, just use 1/8 teaspoon ground pepper for each whole pepper corn.

  • adriennepopolo
    Sep 27, 2019

    Excellent recipe! The only change I made due to being a diabetic I subbed Splenda for the sugar. Also, no straining necessary if you use a tea ball infuser. Cannot wait to serve this on card night. Yummy recipe!

  • Gaye
    Oct 23, 2018

    I need to begin this review by saying that I love spicy Chai tea either hot or cold. I gave this recipe 5 stars because it just is a 5 star recipe! I used the pink peppercorns, because that is what I had in my pantry. I know that the pink peppercorns are much more mild than the black peppercorns. I used skim milk, because I had it on hand. I used the exact amounts this recipe called for and I am so delighted with the outcome. I normally spend about $3.50 in the grocery store to buy a good chai tea that is cold for my drive home if I am in the mood to treat myself. I am now going to make this recipe and use the bottles I have saved so I can grab one out of the frig before I set off on a long errand day. Hope this helps....

  • annsway1
    Feb 18, 2012

    I have always used a powdered mix in a big can from Sam's Club. Lately I have been experimenting with 'from scratch' recipes which I find very good! I will be making these often but will keep my can around for a fast fix. Thanks everyone....