Chai Masala is a classic Indian beverage that you will come across at various stands on the colorful streets of India.

This aromatic drink is the most popular way to start the day in India. It is often enjoyed at work from the local chai wallah (tea-seller), and like in Britain, it is also consumed in the afternoon after lunch. One of the reasons for this is that the blend of spices used in Chai Masala is believed in Ayurvedic medicine to aid digestion.

The ingredients may vary by region and family recipes that have been passed down through generations from grandmothers and mothers, but the most common ingredients are ginger, cardamom, cinnamon, cloves, and black pepper, along with milk and sweeteners. It is made with black tea, and Assam tea is recommended for its robust flavor.

In the recipe for classic Chai Masala, full-fat cow's milk is often used in a ratio of 1:2 or 1:4 with water, depending on the desired strength, and they are brought to a boil together. Condensed milk can also be used instead of regular milk for thickness and to replace other sweeteners, and for those who do not consume dairy, water alone is sufficient. The spices and tea leaves can be added right away or towards the end of cooking, allowing them to steep for a little longer to release their flavors. Sweetening depends on personal preference; traditional choices include plain white sugar, Demerara sugar, and honey, while coconut palm sugar and sugar-free options are also excellent choices for those who want to enjoy the pure taste. Before serving, the tea is strained, and for a cold version of Chai Masala, a scoop of vanilla ice cream can be added.