To uncover the perfect chai tea recipe, you first need to dive into its origins. More than a simple spiced drink, masala chai is a true cultural experience, deeply rooted in India’s history and rituals. It’s the subtle balance of tea, milk, spices and sugar that turns every cup into a unique moment.
The essence and history of masala chai
Far from being a passing trend, chai tea is a living heritage. Its roots go back to the age-old traditions of Ayurveda, India’s traditional medicine, where spice decoctions (kashayam) were prepared for their medicinal virtues.
Originally, these brews did not even contain tea leaves. They were designed to warm the body, stimulate digestion and soothe the mind, thanks to a precise blend of plants and spices known as masala.
From ancient remedies to a national icon
The arrival of black tea, introduced by the British in the 19th century, changed everything. Indians quickly embraced this new drink, folding it into their traditional spice decoctions. Milk and sugar were added to soften what could be a rather robust character. And so the masala chai we love today was born.
This brew rapidly became a pillar of daily life, popularised by the chai wallahs—street vendors whose stalls perfume railway stations and the streets of every Indian city.
Chai is not just a drink. It is a symbol of hospitality and sharing. In India, offering a cup of chai is the first gesture of welcome, a ritual that cuts across social boundaries.
What makes an authentic chai?
A true chai rests on a perfect harmony of four key elements:
- Black tea: Typically a robust Assam CTC (Crush, Tear, Curl), designed for a quick, powerful infusion that won’t be overwhelmed by the other flavours.
- Masala: The aromatic heart. This spice blend typically includes cinnamon, cardamom, ginger, clove and black pepper.
- Milk: Traditionally, buffalo milk or whole cow’s milk for richness, bringing an incredibly velvety texture.
- Sugar: Jaggery (an unrefined palm sugar) is often preferred for its delicate caramel notes.
Every family, every chai wallah, has a secret recipe—an equilibrium passed down from generation to generation.
The power of spices
Each spice contributes its own building block to wellbeing. It’s their union that creates a drink both invigorating and soothing. Cinnamon, for example, is reputed for its anti-inflammatory properties. It also helps regulate blood sugar, preventing sharp energy spikes followed by the inevitable crash.
The result? Steady, lasting energy—a gentler alternative to coffee’s sometimes abrupt jolt. Chai supports the body; it doesn’t merely stimulate it.
Far from being a simple blend of flavours, chai is an invitation to slow down. It reconnects us with ancestral practices where self-care meant simple gestures and natural ingredients—a philosophy close to the heart of Tea Tribes & Co.
The return of authentic flavours
In France, this quest for authenticity and feel-good drinks has propelled chai into the spotlight. Interest in tea has grown impressively: more than 60% of people drink it regularly. This trend only strengthens the appeal of traditions like chai, the return to age-old rituals.
From a social ritual to a moment for yourself
Beyond its health benefits, chai is above all a powerful social glue. In India, the 4 pm chai break—the famous “cutting chai” (a half-glass of strong, sweet chai)—is an institution. It’s the moment colleagues and friends gather to chat and unwind around the tapris (small street stalls).
Why not weave this ritual of sharing into your daily life? It’s simple. Swap your afternoon coffee for a homemade chai, or create a weekend sharing moment with the family. It’s a wonderful way to build an intentional pause—a moment to reconnect with yourself and with others.
Choosing the right ingredients for a perfect chai
The quality of your chai tea recipe rests entirely on the care you take in selecting your ingredients. Much like the artisans at Tea Tribes & Co, who immerse themselves in local traditions to choose their plants, every element you pick will directly shape the final harmony in your cup. This is a composition where nothing is left to chance. Masala—meaning “blend” in Hindi—is truly the soul of your chai. This is where the magic happens, transforming a simple cup of milky tea into an unforgettable sensory experience.
At Tea Tribes, the masala takes on new depth with the SHAKTI blend, created especially for women. SHAKTI, sourced from artisanal harvests in India, is a unique mix of shatavari root, sariva (or “anantamula”) root and stem, liquorice root and cinnamon bark. Each ingredient plays a precise role, and it’s their synergy that creates perfect balance. With no added flavourings or sugar, the ingredients in SHAKTI are renowned for offering many benefits: boosting feminine energy, easing menstrual discomfort, and more.
Why make your Chai Latte with Shakti?
Our SHAKTI chai is more than a simple drink; it’s a genuine ally for women’s health and wellbeing. Shatavari, known for its adaptogenic properties, helps with hormonal balance and boosts feminine energy. Sariva and liquorice, in addition to their soothing effects, help reduce menstrual pain. Cinnamon not only adds a warm, spicy flavour, but also brings anti-inflammatory and antioxidant properties.
Follow this recipe to savour a homemade SHAKTI chai latte, perfectly balanced between spiced notes and the softness of milk—ideal for starting your day with energy or for a delightful afternoon break. Perfect hot or cold, with plant milk or cow’s milk.
Ingredients for a 250ml mug
- 1 level tablespoon of Shakti
- 125ml water at 90°C
- 125ml plant milk or cow’s milk
- Ground cinnamon (optional, to taste or simply for decoration, as there is already cinnamon in the blend)
Instructions
1. Infusing the Shakti
- In a vessel fitted with a filter, infuse 1 tablespoon of Shakti in 125 ml of water at 90°C.
- Leave to steep for 10 minutes to obtain a rich, flavourful infusion.
2. Preparing the milk
- While the Shakti is infusing, heat 125 ml of plant milk (or cow’s milk) over a medium heat.
- Warm the milk until hot but not boiling. The ideal temperature is around 70°C.
3. Assembly
- Once the Shakti infusion is ready, pour it into a mug.
- Add the hot milk and froth it in the mug with the infusion.
- Stir gently to harmonise the flavours.
The finishing touch: milk and sugar
Your choice of milk and sugar brings roundness and indulgence to your chai—the final touch that ties all the aromas together.
Traditionally, whole cow’s milk is used for its richness, giving an incomparable velvety texture. But plant milks are excellent alternatives.
Which plant milk should you choose for chai? Oat milk is often the favourite for a plant-based chai, and with good reason. It’s naturally creamy, its mild flavour doesn’t mask the spices and—crucially—it doesn’t curdle when heated.
Soya or cashew milks are also very good options, as they’re fairly rich. I’d recommend avoiding milks that are too watery, such as rice milk, which can dilute your drink and sap its intensity.
As for sweetness, if you want it (our recipe is naturally sweet thanks to the cinnamon and liquorice)—jaggery (an unrefined cane sugar) is the most authentic choice, with deep caramel notes. If you can’t find it, a good light brown cane sugar or even maple syrup will do perfectly. The key is to sweeten right at the end, which lets you adjust the sweetness precisely to your taste.
Cold version
For a cold version—or even an ultra-refreshing iced chai—let the Shakti infusion (brewed a little stronger) cool completely before adding cold milk, then, if you like, a few ice cubes for extra chill. Give it a good stir, and your summer drink is ready!
How do you get the chai wallahs’ famously rich texture?
Ah, that velvety, almost creamy texture… Their secret is aeration! Street vendors in India are masters of “pulling”.
Once the chai has infused, they pour it from one pan to another, holding the top vessel as high as possible. Repeating this four or five times creates perfect emulsion. Not only does it blend the flavours beautifully, it gives the chai that incredible silky texture, with a delicate foam on top.
Try it at home (over the sink to begin with!)—it makes all the difference.
A world tour of flavours
Far from being monolithic, chai comes in a multitude of fascinating versions, each telling a unique story—a true sensory journey.
- Kashmiri Chai (or Noon Chai): From Kashmir, this tea surprises with its beautiful blush-pink colour. It’s prepared with specific green tea leaves (gunpowder), bicarbonate of soda, milk and salt (yes, no sugar!), and is often garnished with pistachios and flaked almonds. A pure delight.
- Lemongrass Chai: Much loved in southern India, it includes fresh lemongrass stalks (the Cymbopogon plant). Infused with the other spices, they bring a bright, citrusy note that balances the richness of the milk. Incredibly refreshing.
- Sulaimani Chai: Typical of the Malabar coast, this chai is enjoyed without milk. It’s a light black tea infused with cardamom, lemon and sometimes a touch of mint. Traditionally served as a digestif after a hearty meal.
At Tea Tribes & Co, we believe every cup of tea is an invitation to travel and wellbeing, inspired by ancestral rituals. Discover our collections of teas and infusions, crafted in collaboration with local communities to share their greatest benefits with you. Explore our tea and infusion rituals at teatribesandco.com