How to Make Chai Tea: Traditional Recipe & Brewing Guide
Like strong chai tea? Let's talk about it and learn how to make it properly. As a person coming from Nepal, making tea is a most required skill — whether to serve guests or simply enjoy yourself. After multiple iterations over many years, I can now share the process of making chai with you.
Chai — The Hindi Word for Tea
"Chai" is a Hindi word for tea. It's like Canadians saying "Toque Cap" — the second word is redundant. Anyway, it's the cultural thing. And now it's famous all over the world.
What Does Chai Consist Of?
Chai is a fusion drink made up of tea leaves, Indian spices, milk, and sugar. While everyone has a different palate, the basics remain the same. Chai is incomplete without spice and milk. Sugar is optional.
In most cases, chai is made with C.T.C. tea — it's strong, bitter, and gives the golden-brown to dark-brown colour. Loose leaf teas work as well; use a malty tea rather than whole leaf (OP or Orange Pekoe style). Nepal Hills' Muscatel Black Tea makes an exceptional chai base — the honey-grape character transforms beautifully with spices and milk.
Common Chai Spices and Their Characteristics
Green Cardamom
Known as the "Queen of Spices" — small green pods with black seeds inside. Strong, sweet, aromatic flavour with hints of mint and lemon. The most essential chai spice.
Black Cardamom
Larger and darker than green cardamom, with a strong, smoky flavour and cooling menthol undertone. Adds depth, particularly in Nepali and North Indian chai.
Cloves
Dried flower buds with a strong, pungent, slightly sweet flavour. Known for aromatic properties and traditional medicinal use.
Black Pepper
Sharp, pungent flavour that adds heat and depth. In chai, it creates a warming finish on the throat.
Ginger
Warm, slightly sweet, and peppery — versatile in both sweet and savory applications. Especially popular in teas for its digestive and immune-supporting properties. Fresh ginger is always better than powder for chai.
Optional Spices
Nutmeg (warm, slightly sweet, a pinch maximum), cinnamon (sweet and woody), bay leaves (subtle herbal depth).
Picture: Spices used in chai
How to Make Chai at Home (1 Cup)
Gather Ingredients
- Milk: 150 ml
- Water: 150 ml
- Green Cardamom: 3–4 pods, opened and crushed
- Black Cardamom: 1 pod, opened and crushed
- Cloves: 4–5 pieces, crushed
- Black Pepper: 4–5 units, crushed
- Nutmeg: optional, pinch (1–2g max)
- Cinnamon: optional, pinch (1–2g max)
- Bay leaf: optional, 1 leaf
- Ginger: optional, 3–5g fresh sliced
- Add water to a pot and heat until warm
- Add milk and bring the mixture to a boil
- Add 5g of CTC tea and the spices (or a small amount of loose leaf black tea as an alternative)
- Boil until milk skim forms on top, then add sugar to taste
- Continue boiling until golden brown, tasting as you go. Adjust sugar or spice. Once you're satisfied with the taste, turn off the stove.
- Strain and serve
No more buying mixed chai blends! This way you can prepare the best chai, exactly to your palate. Happy Sipping!
Try Loose Leaf Chai with Nepali Black Tea
Nepal Hills' Muscatel Black Tea makes an outstanding loose-leaf chai base — honey-grape character with natural smoothness. Or explore all our black teas in the Black Tea Lover Pack ($47.40). Ships across Canada.
Frequently Asked Questions
What tea should I use for homemade chai?
Traditional chai uses CTC (Crush-Tear-Curl) black tea, which is strong, bold, and gives a dark colour. For loose leaf chai, use a malty, full-bodied black tea. Nepal Hills Tea's Muscatel Black Tea makes an excellent chai base — the honey-grape character transforms beautifully when combined with cardamom, ginger, and milk.
What are the four essential chai spices?
The four key spices are green cardamom (sweet, aromatic), black cardamom (smoky, cooling), cloves (pungent, deep), and black pepper (heat, warming finish). Ginger, nutmeg, cinnamon, and bay leaf are popular additions but are considered optional in the traditional Nepali-style preparation.
Can I make chai without milk?
Yes — "seto chiya" (white tea without milk) is traditional in Nepal's tea-growing regions. Simply brew strong black tea with spices in water, strain, and serve without milk. Add honey to taste. For a dairy-free chai latte, oat milk or coconut milk both work well with the spice combination.
Authored By:
Bhaskar Dahal
2nd Generation Tea Entrepreneur
Founder and C.E.O, Nepal Hills Tea Inc.