How to Make Authentic Masala Chai at Home The Recipe Ireland’s Indian Community Swears By
There is a version of masala chai that Irish people encounter in coffee shops: a syrup-sweetened, froth-topped thing served in a tall cup. It is perfectly pleasant. It is not masala chai.
Authentic masala chai is made in a small saucepan. It boils. It froths. The spices bloom as it simmers and the whole kitchen fills with the smell of cardamom, ginger, and strong tea. It takes about eight minutes and costs almost nothing per cup. The result is incomparably better than anything that comes from a syrup bottle.
This Masala Chai Recipe Ireland reflects how chai is made daily in Indian households across Dublin: the ratio of spices, the type of tea, the simmering time, and the finishing details that separate a good cup from a great one. From the team at Asian House in Dublin, where we supply the tea and spices that go into cups across the city every morning.
Ingredients (serves 2)
The Tea Base
- 2 heaped teaspoons of CTC Assam tea, loose (Wagh Bakri, Red Label, Taj Mahal, or Society Tea)
- 200ml cold water
- 200ml full-fat milk
The Spices
- 4 green cardamom pods, lightly crushed with the flat of a knife
- 1 thumb of fresh ginger, approximately 2cm, peeled and grated or thinly sliced
- 1 small cinnamon stick, approximately 5cm
- 4 to 5 whole black peppercorns, lightly crushed
- 2 whole cloves
Sweetener
- 1 to 2 teaspoons sugar (white sugar is standard; jaggery adds a deeper, more complex sweetness)
The tea must be CTC Assam. Do not substitute English Breakfast teabags or Barry’s Gold Blend: those teas are not designed to withstand boiling in milk and produce a bitter, watery result. CTC Assam is available at Asian House, 71 Belmayne Ave, Dublin 13 and at asianhouse.ie.
Step-by-Step Masala Chai Recipe Ireland
Step 1: Prepare Spices
Crack cardamom pods open with the flat side of a knife so the seeds are visible but the pod is not fully crushed. Grate or thinly slice the ginger. Lightly crush the peppercorns. Have everything measured and ready before you begin.
Step 2: Simmer Spices in Water
Add the cold water to a small saucepan along with all the spices. Bring to a boil and simmer for 2 minutes. This initial water simmer begins extracting essential oils from the whole spices before milk is added.
Step 3: Add Milk and Tea
Add the cold milk directly to the simmering spiced water. Then add the CTC tea directly to the liquid, not in a teabag. Stir once.
Step 4: The Boil and Simmer
Increase to medium-high heat. Bring to a full bubbling boil, watching carefully as the chai will rise up the pan. When it reaches near the top, reduce heat immediately and let it simmer down, then bring back up. Many households repeat this rise-and-simmer two or three times. Total simmering time after adding milk and tea: 3 to 5 minutes. Longer produces a stronger, more spice-forward cup.
Step 5: Sweeten, Strain, Serve
Add sugar and stir to dissolve fully. Strain through a fine mesh strainer directly into cups, pressing the leaves and spices gently to extract all the liquid. Serve immediately and very hot.
Variations Worth Knowing
Adrak Chai (Ginger Only)
Remove all other spices and use only fresh ginger: 3 to 4 thin slices per cup or a full teaspoon of grated ginger. Strong, warming, and particularly good when fighting a cold. The simplest version and often the most comforting.
Elaichi Chai (Cardamom Only)
Use only green cardamom: 6 to 8 pods for two cups, slightly more than in the full masala version. Produces a fragrant, floral, aromatic chai that is lighter than the full masala version. Very popular in Pakistani and Punjabi households.
Kashmiri Kahwa
Use green tea instead of black. Add saffron, cardamom, cinnamon, and cloves. Serve without milk, finished with crushed almonds and a few saffron strands. Completely different from standard chai: light, fragrant, ceremonial.
Masala Chai with Tulsi
Add 4 to 5 fresh tulsi (holy basil) leaves or a pinch of dried tulsi to the spice mixture. Tulsi adds a herbal, slightly peppery note and is considered in Ayurveda to support immunity and reduce stress. Common in households that follow Ayurvedic dietary principles.
Common Mistakes and Fixes
| Mistake | What Happens | Fix |
| Using teabags | Weak, watery, milky result | Use CTC Assam loose leaf |
| Low-fat or skimmed milk | Thin, less creamy result | Use full-fat milk |
| Not simmering long enough | Spices do not bloom | Simmer at least 3 minutes after adding milk |
| Using only ground spices | Flatter, less aromatic | Use whole spices: crush before use |
| Boiling too hard for too long | Bitter and broken texture | Boil briefly, then simmer gently |
| Skipping the initial water simmer | Less spice depth | Simmer spices in water first before adding milk |
The Final Word
Great masala chai requires three things: strong CTC Assam tea, whole fresh spices, and the willingness to simmer rather than rush. Eight minutes from cold pan to hot cup. Once you have made chai this way, the coffee shop syrup version becomes very difficult to go back to.
Asian House stocks CTC Assam tea in brands including Wagh Bakri and Red Label, plus all the whole spices for masala chai: green cardamom, cinnamon sticks, cloves, and black pepper. Everything for an authentic cup in one visit or one online order at asianhouse.ie.
Frequently Asked Questions
What tea is used for masala chai?
Strong CTC Assam tea is the essential base. Wagh Bakri, Taj Mahal, Red Label, and Society Tea are the most trusted brands in the Indian community in Ireland.
Can I make masala chai without fresh ginger?
Half a teaspoon of ground dried ginger is an acceptable substitute, but fresh ginger produces a cleaner, sharper, more aromatic result. If you have it, use it.
How do I make dairy-free masala chai?
Oat milk is the best substitute. It has sufficient fat to produce a reasonably creamy result and does not split when boiled. Coconut milk also works well and adds a mild tropical note.
Where can I buy chai ingredients in Dublin?
Asian House at 71 Belmayne Ave, Belmayne, Dublin 13 stocks CTC Assam tea, green cardamom, cinnamon, cloves, and black pepper. Call (01) 829 6460 or visit asianhouse.ie.
Shop Masala Chai Ingredients at Asian House Dublin asianhouse.ie
71 Belmayne Ave, Belmayne, Dublin 13, D13 W7PR Phone: (01) 829 6460 Mobile: (089) 9660503
Click and Collect: 149 Phibsborough Rd, D07X033 (2pm to 9pm) Delivery: 2pm to 10pm daily asianhouse.ie@gmail.com
