Masala Chai

Indian tea made with cardamon, ginger and cloves.


  • 2 whole cardamons- crushed
  • 2 whole cloves – crushed
  • 1 Tablespoon ginger – minced
  • 2 cups 1% fat – milk
  • 1 Tablespoon Agave nectar


In a deep pan ( I use aluminum pan), pour the milk. Simmer the flame. Add the ginger, cardamon and cloves and let it cook for couple of minutes. Mix in the tea powder and let it cook for further 2 minutes. Bring it to a boil. Lower the flame and let it cook for further 2-4 minutes or until it turns to brown shade. Strain and add sugar/agave nectar or artificial sweetener and serve hot.

I love to serve my chai with Pakodas (vegetable fritters) or Masala vadai (lentil patties).


For those in South beach diet phase 1, 2 or 3 and for women with gestational diabetes : You could use splenda or equal (2 teaspoon maximum per serving) or even agave nectar. Since I prefer natural sweeteners, I would recommend agave nectar but if you are trying anything new for the first time, please consult your OB/GYN or dietician for expert advice. 1 tablespoon of agave nectar has 60 calories and I use 1 tablespoon for two of us. That’s a decent amount of calorie for a sweetener and importantly they have low-glycemic index which makes it break down slowly into sugar.

Where could you go wrong in taste?

1. Using more of ginger or spices (of course you could add more if you like the taste).

2. For good results, I recommend using Brokebond red label tea powder.

3. Once the milk boils over, simmer the flame and let it get a beautiful brown color by simmering for 2-4 minutes. If you keep it for longer time, the tea powder might get over cooked and can make the tea taste bitter.


This post was originally submitted to BeBetsy from Vijitha of Spices and Aroma who was previously a contributing writer.

Tagged with →  

Looking for something?

Use the form below to search the site:

Still not finding what you're looking for? Drop us a note so we can take care of it!