Become an Iced Chai Wallah with this Iced Masala Chai Recipe

Indian teaMasala chai, literally translates to “spicy tea”, has been around for over 5000 years. Early on, it was prepared in a variety of ways, served both hot and cold and comprised of a wide range of spices. Recipes differed from town to town, neighborhood to neighborhood, and even home to home. In the main market places of Indian cities you will find chai vendors who are known as “Chai Wallahs”.


  • 1 cinnamon stick, lightly crushed
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon freshly ground black pepper (optional)
  • 2 whole cloves (optional)
  • 3 cups water
  • ½ cup milk
  • 2 tablespoons loose black tea OR 4 black tea bags
  • 3 tablespoons granulated sugar (or to taste)


  1. Lightly crush cardamom pods and cinnamon in a mortar.
  2. Put water in a pan. Add crushed cardamom, cinnamon, ground ginger, black pepper and cloves.
  3. Bring the mixture to boil. Let it summer for few minutes
  4. Remove the pan from fire and let the spices infuse their flavour for about 3-4 minutes.
  5. Remove from the heat and add tea leaves or bags. Cover the pan and let it steep for 4-5 minutes.
  6. Strain the tea leaves and spices.
  7. Stir in the desired amount of sugar.
  8. Allow to cool before setting it in the fridge to chill overnight, if possible.
  9. Mix the tea with milk and serve over ice.

For more information about where it’s grown, visit the Tea Board of India.

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