Authentic Spiced Chai Latte Recipe (Wholesome Masala Tea Guide)

Gather all ingredients: measure 3 cups of water and 2 cups of milk. Lightly crush the 3 cardamom^[1][2] pods, slice the 1-inch piece of fresh ginger, and break the cinnamon stick into smaller pieces. Ensure your medium saucepan is clean and ready.

Prepare your tea bags or measure out 4 teaspoons of loose black tea leaves. Keep the sugar or preferred sweetener measured and ready near the stove for easy addition.

In a medium saucepan, combine the 3 cups of water, crushed cardamom^[1][2] pods, crushed ginger, cinnamon stick, and cloves. Place the pan on High Flame to bring the water to a rapid boil.

Once the water begins to boil vigorously, add the 4 tea bags (or loose leaves). Immediately reduce the heat to Low Flame (Dheemi Aanch) to prevent the tea from becoming bitter.

Simmer the tea and spices gently for 3 minutes. You will notice the water turning a deep amber-brown color and the kitchen filling with the distinct, warm aroma of cardamom^[1][2] and ginger. Stir occasionally to ensure even infusion.

Pour in the 2 cups of milk and add the 1/4 cup of sugar (or sweetener) to the simmering tea. Stir gently to dissolve the sugar completely.

Increase the heat to Medium Flame and bring the mixture back to a gentle boil. Watch closely as the milk may foam up; stir with a spoon to keep it from spilling over the edges of the pan.

Once the chai latte reaches a boil, immediately remove the pan from the heat. Cover the saucepan with a lid and let it steep for 2 minutes. This resting period allows the flavors to meld and the tea to soften further.

After 2 minutes, remove the tea bags (or strain the loose leaves through a fine-mesh sieve) into your serving cups or a teapot. Discard the spent tea bags and spices.

Serve the Spiced Chai Latte piping hot. Garnish with a light dusting of ground cardamom or a slice of fresh ginger for presentation if desired.