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Best Masala Chai Latte

K N TeaChef Level 1

The best way to make masala chai I've found yet, though a little time consuming. Boiling the chai allows for maximum extraction from the tea leaves and chunks of spices, while mixing air in results in a creamy texture.

10 m 2


  • 1 c. water
  • 1 c. milk, preferably whole
  • 1 tbsp. Adagio's Masala Chai tea leaves
  • honey to taste


Add water, milk, and chai tea to a saucepan and heat. Make sure the liquid has room to rise in the pan. Watch the pot closely, but don't stir. Some milk fat will solidify against the interior of the pot; this is normal.

Let the liquid boil and rise to top of saucepan. Remove pot from heat just before the liquid boils over. After the liquid settles again, put back on heat. Repeat this step so that the liquid rises/falls approx. 10 times.

Pour liquid carefully over a strainer into cups, straining away the tea leaves and any milk skin that might have formed.

Add honey or other sweetener to taste.

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What people say

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    Michael Jacobson TeaChef Level 1

    I tried halving it because I didn't realize how much liquid would evaporate. It's not bad but honestly not worth the trouble. I feel like I would have been better off heating up the water/milk mixture seperately and then combining them that way. But, I admit, it did give me a nice cup of chai!

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