Homemade masala chai recipe

Makes enough for a 0.5l Kilner jar

During colder months, there is nothing more comforting than a big, steaming hug in a mug. This homemade masala chai is perfect if you’re trying to cut down on caffeine gradually as part of healthier lifestyle, or simply as a hot drink alternative to keep in your cupboard and enjoy as a warming, aromatic brew.


  • 12 green cardamom pods (lightly cracked)
  • 1 tsp fennel seed
  • 1 tsp pink peppercorns
  • 1 piece star anise
  • 1 tsp coriander seeds
  • 1/2 tsp cloves
  • 2 cinnamon sticks
  • 3 tbsp Assam or Ceylon loose tea leaves

To brew (per serving)

  • 1 tbsp chai mixture/teabag
  • 2 cups of water
  • Splash of milk (optional)
  • Honey to taste


  1. Preheat the oven to 200°C/400°F/gas mark 6. Arrange the spices on a baking tray, and place in the oven for five minutes to release the flavours.
  2. In a pestle and mortar, grind up all the spices lightly (you may need to break up the cinnamon sticks with your hand first).
  3. If you like, create your own teabags by cutting out squares of material, filling with 1 tbsp of the chai mixture and securing tightly with a piece of string. Otherwise keep your mix in a Kilner jar until ready to use.

To brew…

  1. In a saucepan, bring the water to the boil and add in the chai mixture (or teabag if already made up). Let it steep for five minutes.
  2. Remove the mixture from the heat and pour into a mug through a fine mesh sieve. Add in the milk and honey if using.