You don’t need a store- bought brand or a multinational chain cafe to tell you how to have your chai tea. The name itself reflects its ignorance to origin, as it’s just plain chai on the Indian Subcontinent. But until you can experience a chaiwalla in person, your best bet is to make your own blend. It’s cheaper, better for the environment, and allows you to have control over the final flavor.
The basics of the real thing depend greatly on family traditions and region, but a consensus of spices in Masala Chai are cardamom, clove, black pepper, cinnamon, anise and ginger. Sweetened or unsweetened, caffeinated or decaf, medicated or not, it’s all up to you! Make this tea to sip while you work, read, or are getting over an afternoon slump.
This method is adapted from The Hathi Cooks.