Masala Chai (Indian Spiced Tea)

Masala chai is perfectly spiced Indian tea with milk, sugar, whole spices and fresh ginger.

Course Beverage

Cuisine Indian

Keyword chai latte, Indian spiced tea, instant pot masala chai, masala chai

Prep Time 2

Cook Time 20

Servings cups

Calories 91.3kcal

Put all the spices and ginger in a spice grinder and grind coarsely.
Pour the water in the steel insert of your instant pot and hit sauté. When the water starts boiling, add the teabags (tags removed) and spice mixture. Cancel sauté.
Add the milk and sugar. Secure the lid, make sure the steam release handle is turned to 'sealing' and hit the pressure cooking button. Set the timer to four minutes. When the timer beeps, allow a natural release of pressure.
Open the pot and stir the brew. Remove the teabags and strain the hot tea into a teapot or directly into warm mugs or cups.

Substitute the teabags with loose black tea if you want. Loose tea is stronger than teabags, so 4 tablespoons would be enough.
Vary the spices according to your taste.
To store leftover tea, cool it completely and pour into glass containers. It keeps in the refrigerator for up to four days. Reheat in a microwave.