Homemade masala chai concentrate with black tea, fragrant spices that stores well in the fridge for a week and is perfect for iced or hot tea any time of the day!
Ingredients
- 1 litre water
- 4 inch fresh ginger shoot, crush in mortar pestle
- 4-5 cloves
- 15-18 green cardamom
- 15 black peppercorns
- 6-8 tablespoon loose black tea (or use 6-8 unflavored tea bags)
- To make tea - hot or cold milk, sweetener
Optional
- Cinnamon stick
- Ginger
Instructions
- In a large pot, bring water to a boil.
- Add the ginger, spices and loose tea (or tea bags).
- Bring to a slow boil again, reduce the heat and let brew for 8-10 minutes. It will be a gorgeous dark amber color. Switch off the stove.
- Strain
- Pour 1/2 cup of the concentrate along with 1-2 teaspoon condensed milk or sugar.
- To make cold masala chai - add 1/3 cup cold milk (along with ice cubes)
- To make hot masala chai - add 1/3 cup hot milk
- Really make it your own, taste and adjust. Mix and enjoy.
Note: use any selection of spices that you like - fennel or lemongrass work great as well.
Storage
Strain and store in fridge in a glass container for up to a week. You can freeze in ice cube tray for up to 2 months.
Variations
- Stronger spice — Add more cardamom and ginger, or add a cinnamon stick.
- Dairy-free — Use oat milk or coconut milk instead of regular milk.
Added Aug 27, 2026 · Updated Sep 3, 2026