‘Masala chai’, as called by English speakers, or ‘chai tea’ is prepared in different ways across the world. At first, equal portions of milk and water are boiled. The spices, especially the ginger and the cardamom, are ground properly. These are then added to the boiling milk. Then tea dust or leaves and sugar are added. The tea is left to simmer for a few minutes, say 8-10 minutes to get a good strength of the tea. This is then strained in the teapot or the cup and served hot.

In India, there is nothing like a hot cup of ‘masala chai’ or ‘chai tea’ on a cold winter morning. The spicy aroma of the tea warms your mind and your soul. The best way to enjoy real Indian ‘chai tea’ would be sipping on ‘chai tea’ from an earthen pot. The flavor and the aroma, altogether, will arise a different sensation that ought to bring that ‘chai smile’ on your face. There is also nothing better to welcome a pack of guests. Even if you don’t have special snacks to treat them, a tastily brewed chai tea will make their day in your house.

Chai tea is nothing but a milk-based tea prepared by adding different spices to it. The very idea of ‘chai’ or a milk-based tea took its origin from India. From Kashmir to Kanyakumari, from roadside ‘chai’ stalls to five star hotels, ‘chai’ is prepared and served in various different ways. Tea as such is very famous in amongst countries in Asia, from south Asia to the Iranian nations. In India, people open roadside tea stalls to make their living. They are called the ‘chai wallas’.

Ingredients of ‘chai tea’
For making a ‘chai tea’, one does not need Italian herbs or expensive cooking ingredients even. The ingredients that are commonly available in every household is sufficient to brew one. However, when it comes to authentic India ‘masala chai’, tea bags are not the ones you should go for.

TEA- It is best to go for tea leaves or tea dust. The best known tea available is in Assam, India. Tea is usually not boiled for long; a tea that is boiled for long sheds a bitter flavor in it. About 2 teaspoons of tea dust will suffice for three cups of tea, boiled for ten minutes.

SWEETNER- You can choose from white sugar to brown sugar, to calorie-free sugar, or try even otherwise, the sugar-free chai tea. On the other hand, maybe honey could be a great sweetner. Whatever it be sweetener adds a heavenly flavor to the ‘chai’ altogether.

MILK- Then there is milk. One of the key ingredients of ‘masala chai’. ‘Masala chai’ is not the real Indian tea without milk. Whole milk will do great. Nevertheless, you can always choose from toned milk, any non-dairy product like, soy or rice. ‘Masala chai’ has half or one-fourth potion of milk, and the rest, water.

SPICES- Authentic Indian ‘masala chai’ has rich aromatic warm spices to spice up the sweet flavor of tea. The common spices include cinnamon, ginger, cloves, peppercorn, and cardamom. Besides these, there is vanilla, cocoa, nutmeg, chocolate, and saffron. Cardamom and ginger are two important spices, without which it is a difficult task to classify it as a ‘masala chai’. If the ‘chai’ does not have cardamom and ginger, other spices will not make it a ‘masala chai’. Ginger and black pepper should be added to the ‘chai’ as it gives a spicy flavor to the ‘chai’. This is why the ‘chai’ is called the ‘masala chai’.