My SECRET Chai Masala + 3 Indian Teas to Make at Home

Join me in my kitchen as we make rich and creamy masala chai, warming adrak chai with fresh ginger, and delicate golden Kashmiri kahwa. Along the way, I’ll share simple tips for balancing the spices, brewing without bitterness, and making each cup just the way you like it. All the ingredients, measurements and methods are below. Save this video for your next tea break! 🌿 HOMEMADE SEVEN-SPICE CHAI MASALA Ingredients: • 2 tbsp whole green cardamom pods, including husks • 1 tbsp fennel seeds • 1 tsp whole cloves • ½ tsp ajwain (carom seeds) • 1 tsp ground dried ginger • ¼ tsp ground cinnamon • ¼ tsp whole black peppercorns Method: 1. Add all the spices to a clean, completely dry spice grinder. No roasting is needed for this blend. 2. Grind into a fine powder, checking that the cardamom husks have broken down. 3. Allow the mixture to cool if it becomes warm during grinding. 4. Store in a clean, dry, airtight jar away from heat, moisture and sunlight. This is a concentrated blend—start with just ½ tsp for the whole pot of masala chai below. ☕ RICH & CREAMY MASALA CHAI Ingredients: • 2 cups water — 480 ml • 2 cups whole milk — 480 ml • 1-inch piece fresh ginger, lightly crushed • 3–4 green cardamom pods, lightly crushed • 2–3 tsp plain black tea, preferably Indian CTC • 2–3 tsp sugar, or to taste • ½ tsp homemade chai masala Method: 1. Bring the water to a boil in a roomy saucepan. 2. Add the ginger and cardamom. Simmer for 2–3 minutes. 3. Add the milk, bring back to a gentle bubble and cook for 2–3 minutes. Watch carefully to prevent overflow. 4. Stir in the sugar and simmer for another 1–2 minutes. 5. Add the black tea. Let it just return to a boil, then lower the heat and simmer gently for 4–5 minutes. 6. Stir in the chai masala and simmer for another 2–3 minutes. Taste a cooled spoonful and stop sooner if it is already strong enough. 7. Turn off the heat, strain and serve hot. Tip: Strong Assam or breakfast tea can replace CTC. Different teas brew at different speeds, so adjust the brewing time to avoid bitterness. 🫚 ADRAK CHAI — GINGER TEA Ingredients: • 2 cups water — 480 ml • 2 tsp plain black tea • 2–3 tsp freshly grated ginger • ½ cup milk — 120 ml • 2 tsp sugar, optional, or to taste Method: 1. Wash and finely grate the ginger. Start with 2 tsp, or use 3 tsp for a stronger ginger flavor. 2. Add the water, black tea and ginger to a saucepan. 3. Bring to a boil, then lower the heat and simmer gently for 2 minutes. 4. Add the milk and bring just back to a boil, watching for overflow. 5. Turn off the heat, or simmer gently for up to 2 more minutes for a stronger cup. 6. Strain, sweeten if desired and serve. Tip: There’s no cardamom or chai masala in this version—just fresh ginger, tea and a little milk. If it tastes too sharp, use less ginger next time. ✨ KASHMIRI KAHWA — GOLDEN GREEN TEA Ingredients: • 2 cups water — 480 ml • 2 green cardamom pods • 1 two-inch piece Ceylon cinnamon • 2 whole cloves • 1 tsp plain green tea • 10–12 saffron strands, total • 4–5 almonds, thinly sliced, optional • 5–6 culinary dried rose petals, optional • 0–2 tsp sugar, or to taste Method: 1. Lightly crush the cardamom, cinnamon and cloves—keep them coarse, not powdered. 2. Add the spices to the water and simmer gently for 2–3 minutes. Add the optional culinary rose petals at this stage. 3. Turn off the heat and let the infusion cool to approximately 80°C / 175°F. 4. Add the green tea, cover and steep for 2–3 minutes, or follow your tea packet’s instructions. Do not boil the green tea leaves. 5. Strain into cups and divide the saffron strands between them. Allow a little time for the color and aroma to develop. 6. Add the optional sliced almonds, sweeten to taste and enjoy without milk. Tip: Use only rose petals sold for cooking, and leave out the almonds for anyone with a nut allergy. 📏 MEASUREMENT NOTES 1 cup = 240 ml | 1 tbsp = 15 ml | 1 tsp = 5 ml All sugar and spice quantities are for the whole recipe, not per cup. Adjust sweetness and strength to your taste. Which would you try first—masala chai, ginger chai or Kashmiri kahwa? Tell me in the comments, because I’d love to know! If you enjoyed spending this time with me, please give the video a like and share it with someone who loves a good cup of tea. Thank you for joining me in my kitchen today. Until next time, happy cooking! 0:00 The Art of Authentic Tea Blends 1:22 Mastering the Seven Spice Blend 3:56 Brewing the Perfect Pot of Masala Chai 6:57 Simple Ginger Chai and Golden Kahwa #IndianTea #MasalaChai #ChaiMasala #GingerTea #KashmiriKahwa #NinaCooks #englishtea