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Showing items 1 to 3 of 3

A fresh sliced banana loaf
Spiced chai banana bread

This gently warming banana bread flavoured with black tea and spices (to mimic masala chai) is a wonderful spin on a classic

A cake with a large slice cut out, iced with cream icing and three layers of sponge of different shades of brown
Dirty chai ombre cake

Inspired by the dirty chai (a masala chai latte with a shot of espresso), this showstopping cake boasts layers of chai ganache and chocolate ombre sponge

Easy Madeleine Recipe With Chai Spices
Chai-spiced madeleines

Tea and cake is a much-loved combo, especially in the form of a delicate madeleine. We've given them a grown up twist with chai spices to serve as an easy afternoon tea snack

Try our masala chai, then check out our chai latte recipe, chai spiced banana bread and iced chai latte. Check out our best chai recipes for more.

You can make this vegan by using an alternative milk like oat, almond or soya. If you only have loose leaf tea you can use 3 tbsp of assam tea instead.

HOW TO STORE MASALA CHAI

Best drank right away. You can store the tea mix in an airtight container for up to 3 months. Change the spice mix quantities to suit your preferences, adding more cardamom, peppercorns, ginger or cinnamon if you prefer.

Masala chai recipe

  • 1 tsp whole cloves
  • 1 tbsp green cardamom pods
  • ½ tsp black peppercorns
  • 5cm piece ginger
    peeled and roughly chopped
  • 4 English breakfast or assam tea bags
  • 1 cinnamon stick
  • 50g caster sugar
  • 500ml whole milk

Nutrition: per serving

  • kcal92
  • fat3.3g
  • saturates2g
  • carbs12.3g
  • sugars12.1g
  • fibre0.2g
  • protein3.1g
  • salt0.1g
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Method

  • step 1

    Lightly crush the cloves, cardamom and peppercorns using a pestle and mortar. Tip into a saucepan along with the ginger, tea, and cinnamon and 500ml water. Bring it up to the boil, cover and simmer for 5 mins.

  • step 2

    Stir in the sugar and milk, and continue to simmer with the lid on for another 10 mins. Remove from the heat, keep the lid on, and leave to infuse for 10 mins more.

  • step 3

    You can add a bit more sugar to taste, if you like.

Our best chai recipes

Three small bowls of rice pudding with coffee syrup drizzled on top

Authors

Liberty MendezRecipe developer
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Comments, questions and tips (1)

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A star rating of 4 out of 5.3 ratings

clarerussell2

I’m confused. In step 1 we are told to put all the spices and the teabag into a pan, bring to the boil and simmer for 5 minutes. Where is the liquid coming from? You can’t simmer dry spices

olive-magazine

Hi, thanks for spotting this. It should be 500ml water added with the spices. We'll get the recipe updated. Best wishes, the olive team.

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