Photo © Toby Gorman

How to make a perfect cup of masala chai

Preparation: Add 1/4 teaspoon (0.5 grams) of chai spices + 1 teaspoon (2 grams) of tea to 1 cup hot water, for 3-5 mins, strain, add cream & unrefined organic sugar to taste.

Stove Top Preparation: Add 2 tablespoons cream & 1 cup water to a saucepan over high heat; Bring to a boil, reduce to simmer.
Add 1/4 Teaspoon (.5 grams) Masala & 1 Teaspoon (2 grams) Tea to pot; Add 2 slices of ginger (optional); Boil for 2-3 Minutes; Strain and Enjoy! (Add Sweetener to taste).

Iced Chai!

Follow the instructions above. Strain and pour into a mason jar. Allow to cool and transfer into the fridge. Serve over ice. Add vanilla ice cream on top for a chai float!

Make it in the morning & enjoy later in the day. Keeps for 2 to 3 days in the fridge.

Traditional Masala Chai DirectionsIllustration by Alexa Booth

Too busy to make chai? Here is the solution…

On your free day, make about 8 cups of chai following the instructions are given for your tea of choice. Allow to cool and store in the fridge in preferably a glass container (metal will react with the spices and change the flavour). Heat up chai as desired. Or have it chilled on a hot day. You will have your daily chai!

Want to try aromatic Masala Chai? Buy Trudy Ann’s Bombay Masala Chai and enjoy every soulful sip!

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Find me at Downtown Farmers Market (22 Aug) and Trout Lake Farmers Market (24 Aug). I will be serving cups of Chai to go. The online store & AMAZON Store is OPEN. Dismiss