Iahas-Masala Tea-Masala Chai

Masala Tea (Masala Chai)

Masala tea is a decoction of fermented black tea leaves (mostly from hilly regions of Assam or Darjeeling in India) with a mixture of several herbs and spices. The most common of which are cardamom, ginger, cinnamon, black pepper and fresh herbs like mint or holy basil. It is usually mixed with sugar or jaggery and warm cow’s milk.

It is best for balancing all 3 doshas (kapha, vata, pitta). The spices can be modified for balancing specific doshas.

Prep Time: 5 Mins
Total Time: 15 Mins
Serves: 4 persons


  • 3 cups water
  • 1 Tbsp of Black tea
  • 4 cloves
  • A pinch of nutmeg powder
  • A pinch of cinnamon powder
  • A pinch of cardamom powder
  • 1/2 inch piece of fresh ginger, chopped fine
  • A pinch of black pepper powder
  • 1 cup milk (preferably whole cow’s milk)
  • 2 tsp sugar, Sucanat, or other sugar


  1. Boil the water with the spices for 2 minutes.
  2. Boil the milk separately and reduce the flame.
  3. Reduce the spice decoction to about three quarters and add the black tea. Reduce the flame and simmer till the decoction looks amber coloured.
  4. Add sugar and hot milk to the decoction
  5. Filter and serve hot.

Serving suggestions

Serve hot.
Avoid reheating as reheating causes loss of flavour and medicinal properties.


Avoiding sugar might bring out the heat of spices and make the tea taste spicy. 

Avoid consuming at night, as it may affect sleep.

Check out the Ayurvedic benefits of ingredients used in this recipe

Chinmayi Kulkarni

Chinmayi is a Nutritionist turned Marketer, with Masters in both Marketing and Nutrition. Her focus is to combine her knowledge to understand and evangelize Ayurveda.

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