Masala chai is one of India’s most iconic drinks. Found at street stalls, on trains, in markets, and in homes, it combines black tea, milk, ginger, and, depending on the region, various spices. Its popularity goes beyond its flavor: it’s part of daily life, prepared several times a day and served in small cups that accompany conversations, breaks, and journeys.
Although in the West it’s often interpreted as an aromatic blend or a spiced drink, in India chai is much simpler and more accessible. Each family prepares it in their own way and with the ingredients they have on hand, which explains why there are as many versions as there are households. This variety means that the chai that arrives in Spain, generally under the label “chai latte,” has little to do with the one consumed daily in the Asian country.
With this idea in mind, Spanish creator @loui.romero, who spent almost five months living in northern India, decided to share on TikTok the recipe she learned in the house where she was staying. A humble, straightforward, and everyday version of chai, which she explains step by step to show how this drink is actually prepared in many Indian homes.
GINGER, THE BASIS OF THE AROMA
The recipe begins with a small saucepan into which two fingers of water are added. While it heats up, the creator peels a piece of fresh ginger. In India, she explains, each family uses more or less depending on their taste. She prefers a chai with a strong “gingery” flavor, and that’s why she adds a generous portion.
Once peeled, the ginger is completely crushed until it’s very smooth. This step helps it release its aroma better during cooking, something common in the preparation of homemade chai.
BLACK TEA BEANS AND THE RECIPE LEARNED IN INDIA
The next ingredient is black tea beans, the kind typically used in India to prepare chai. She brought a bag back with her during her stay, although she notes that it’s also possible to find it in Spain. For this recipe, she uses one and a half tablespoons for two people.
Before the water comes to a full boil, she adds the milk. In the house where she lived, they used buffalo milk, which is very common in the north of the country. Since it’s not readily available here, she uses regular cow’s milk. If the small saucepan has about two fingers’ worth of water, she adds three or four fingers’ worth of milk to achieve a creamy consistency.
She also mentions that some families include cardamom in the recipe, but hers couldn’t afford that spice. That’s why her version doesn’t include it.
SUGAR TO TASTE AND THE INDIAN BOIL TECHNIQUE: LETTING IT BOIL SEVERAL TIMES
With the ginger, tea, and milk already in the pot, it’s time to add sugar. “In India, they like everything extremely sweet,” she explains, although she makes it clear that the amount is entirely personal. She opts for a moderate sweetness.
From here comes one of the most characteristic steps: letting the chai boil several times. According to what she was taught, the minimum is three boils. She prefers to let it boil up to five times, because that way she achieves a more intense flavor. The process consists of letting the mixture boil and the foam rise, briefly removing it from the heat, and then bringing it back to a boil.
FINAL STRAINING AND A CULTURAL TOUCH
When the infusion is ready, all that remains is to strain it with a small strainer to remove the tea and ginger remnants. It’s the most delicate step, she acknowledges, but also the last one before serving.
In India, chai is served in very small cups, almost the size of a shot glass. This is why it’s consumed so many times a day: the amount is small, but the frequency is high. She, however, prefers to serve it in a large cup, closer to Western habits.
