The Magic of Homemade Masala Chai 🍂💛

You can grab great pre-blends of masala chai, but there’s something special about making your own. It’s a ritual as much as a recipe—the slow simmer, the fragrant steam, the first sip that wraps you up like a blanket. Freshly ground spices fill the whole kitchen with the scent of fall.

Traditional masala chai starts with black tea gently simmered in water and milk, infused with warming spices like cardamom, cinnamon, cloves, and ginger—but you can make it your own: go extra-gingery, ease up on the clove, or swap in rooibos for a caffeine-free cup. For easy twists, add a few peppercorns for a gentle kick, a strip of orange peel for brightness, star anise for a hint of licorice, or a pinch of turmeric for golden warmth. Use oat, almond, or cashew milk, and sweeten with maple, honey, or skip the sweetener entirely.

Here’s a simple starting point so you can play with your perfect blend.

Masala Chai

You’ll need:

2 cups water
6–8 cardamom pods, lightly crushed
1 cinnamon stick
4–6 slices fresh ginger
3–4 cloves
2 tsp loose black tea or rooibos
1 cup plant-based milk
1–2 tsp maple syrup or honey

How to:

Simmer water and spices for 8–10 minutes until fragrant.
Add tea (or rooibos); steep a few minutes more.
Stir in plant milk, warm gently (don’t boil), and strain.
Sweeten to taste, pour, and sip somewhere cozy.