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How to Make Masala Chai at Home

Recipes · Chai latte

How to Make Masala Chai at Home

Discover how to brew authentic masala chai at home using Amala’s Assam tea and organic Kerala spices. We guide you through two methods: the traditional stovetop simmer and a professional café-style approach with a coffee machine. For an indulgent twist, add Kakaw chocolate to create a smooth, spiced drink that’s rich, fragrant, and ethically sourced.

Serves2 cups
Time5 min prep · 4 min cook
Jump to the method

Step by step

The Kakaw method

  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.

Make it your way

Extra‑rich (café style)use 200ml milk + 50ml double cream and 40–45g chocolate.
Veganuse 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 & sippable30g chocolate250ml milk
Classic35–40g chocolate250ml milk
Thick & indulgent45–55g chocolate250ml milk

Questions we get asked

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.