How to Make Masala Chai at Home
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Time to read 2 min
5 min
4 min
2 pers
Chai Latte
United Kingdom
Ingredients
There’s nothing quite like a steaming cup of authentic masala chai. With Amala’s blend of Assam tea and organic Kerala spices, you can bring the comforting aromas of India straight into your kitchen. Here’s our tried-and-tested method:
Ingredients (for 2 cups)
Step‑by‑step guide: brew at home
1. Boil the water
Add 250ml (1 cup) of water to a saucepan and bring to a gentle boil.
2. Add the chai blend
Stir in 2 teaspoons (approx. 5g) of Amala Masala Chai. Simmer for 3–4 minutes to release the malty Assam tea and fragrant cardamom notes.
3. Pour in the milk
Add 250ml (1 cup) of milk and 2 teaspoons of sugar (optional). Keep the mixture at a gentle simmer for another 3–4 minutes, stirring occasionally so it doesn’t catch.
4. (Optional) Melt in Kakaw chocolate
For a chocolate masala chai, stir in 20–30g of Kakaw chocolate until smooth and fully melted into the chai.
5. Strain and serve
Pour through a fine mesh strainer into cups. The chai should be smooth, creamy, and full of spice – with or without chocolate.
Professional Coffee Machine (Café Style)
1. Brew the base
In a jug, combine 2 teaspoons of Amala Masala Chai with 150ml (½ cup) of boiling water. Let steep for 3–4 minutes.
2. Prepare the milk
Steam 150ml (½ cup) of milk using the steam wand of your coffee machine until hot and velvety.
- Optional: Drop in 20–30g of Kakaw chocolate before steaming — the chocolate will melt beautifully into the milk.
3. Combine
Pour the steeped chai through a strainer into a serving cup, then top with the steamed milk.
4. Serve:
Pour into your Aztec mug or bowl and enjoy café‑quality texture at home.
If you’ve added spices, pass the hot chocolate through a fine strainer before serving for a smooth finish.
4. Finish
Stir gently, dust with a pinch of cinnamon or cocoa if you like, and serve immediately.
Tools
- Saucepan
Fine strainer
Mug or Kakaw Aztec Rustico bowl
#Make it your way
Extra‑rich (café style): use 200ml milk + 50ml double cream and 40–45g chocolate.
Vegan: use oat milk (barista style works best) and your favourite Dark chocolate.
Spiced (Aztec style): add a pinch of cinnamon, nutmeg, vanilla or chilli,
Fresh (Orange, Lemon): add a strip of orange zest while steaming the milk; remove before serving or use a zester to get the full of the citrus across.
#Ingredient ratios
- Light & sippable: 30g chocolate | 250ml milk
- Classic: 35–40g chocolate | 250ml milk
- Thick & indulgent: 45–55g chocolate | 250ml milk
FAQs
What’s the difference between hot chocolate and hot cocoa?
Hot chocolate is made with real chocolate (like buttons or finely chopped pieces) melted into milk. Hot cocoa usually uses cocoa powder. Real chocolate gives a creamier, richer cup.
How do I get café‑style foam?
Use a steam wand, milk frother, or Subminimal NanoFoamer while melting the chocolate, or foam vigorously for 20–30 seconds right before pouring.
Can I batch‑make hot chocolate?
Absolutely. Multiply the recipe and keep the heat low. A hand blender, milk frother, or Subminimal NanoFoamer helps when scaling up.
What chocolate percentage should I choose?
For a classic, balanced cup, 60–72% dark works beautifully. For sweeter and creamier, go milk chocolate in the 34–47% range. Ruby chocolate gives a fruity twist.
Can I make this with water?
Yes, but it’ll be lighter. Try half water, half milk for a leaner cup that still tastes rounded.
BUY YOUR FAVOURITE KAKAW CHOCOLATE
Related product
Masala Chai Kit | Amala
£11.50
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