What Is Masala Chai & Why You Should Not Call It “Chai Tea”

A spicy, bold and milky cup of tea like masala chai is perfect for the colder seasons (although, I do enjoy it all year round!). This traditional tea blend is so warm and inviting! It is also common to find in coffee shops, bakeries and sometimes restaurants. However, even if a place offers masala chai that name exactly might not be on the menu. When you’re ordering one, do you find yourself asking the barista for a masala chai or a chai tea? The latter is usually what is written on the menu and, unfortunately, is incorrect.

What is “Chai”?

In India, the term “chai” was used to describe a concoction of steeped herbs and spices. It once didn’t contain any actual tea leaves! Today it is common to find tea used in this traditional drink with milk and sweetener. So, why should you be calling it “masala chai”?

“Masala” translates to spiced and “Chai” translates to tea. Therefore, masala chai is spiced tea. Since “chai” actually means “tea” saying “chai tea” is redundant. Yes, most menus are in fact saying they serve “tea tea”. The proper name is “masala chai”. This is similar to “naan” which means bread so when saying “naan bread” you are saying “bread bread”.

These are the different ways you may see “masala chai” listed on menus in cafes, restaurants, etc.

• Chai tea
• Chai tea latte
• Chai
• Chai latte

I think the above names are commonly used on menus in North America today for the same reason some places refer to Afternoon Tea as High Tea.  Marketing. Understandably, it’s easier to market a tea to consumers if ‘tea’ is in the actual name.

How do you make Masala Chai?

There is no set recipe for masala chai. Traditionally, it consists of tea, milk, sweetener and spices. However, the spices vary. Some popular choices are cardamom, cinnamon, cloves, black peppercorn and ginger. You can make masala chai with all of these spices and then some or you can also just make it with only cinnamon and ginger. Ingredients differ from region to region in India.

A bold Indian black tea is commonly used for the base. I really like using Assam (CTC if I have it!), but there are also recipes that call for Darjeeling, Ceylon, etc. In fact, you’re not even limited to black tea! Masala chai can be made with other teas, it’s just really about your preferences. Rooibos is nice when you want to make a caffeine-free spiced tea.

RELATED READ: 5 Best Chai Brands You Should Try

While you can steep a masala chai blend in a teapot or cup, there is a traditional method that involves the stove-top. Steeping and simmering all of the ingredients together on the stove-top makes the most flavourful cup! You can steep it in just milk or half water and half milk. My preference is the latter.

RELATED READ: Homemade Masala Chai Recipe

*A pro tip I learned from The Chai Box: When making it on the stove-top, bring it to a boil TWICE before serving. It helps make it extra creamy!

Is there a difference between a Masala Chai and a Chai Latte?

Yes! In most cases, what is served in cafes across North America is not an authentic cup of masala chai. A chai latte on menus is just the spiced tea steeped in hot water, topped with steamed milk or poured into warm milk. Sometimes a chai latte may even just be made with a spiced powder or syrup imitating masala chai flavour, not tea. Whereas an authentic masala chai is loose-leaf tea and whole spices steeped and simmered in water and/or milk. There is definitely a noticeable taste difference because of how the two are made. I find a traditional cup of masala chai is stronger and creamier.

There is no wrong way to drink/enjoy masala chai. Drink it however you like! Next time you head over to a cafe or restaurant, just remember that you want a spiced tea, not a tea tea 😉 

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Is your favourite masala chai loose-leaf, tea bag or powder form? Let me know in the comments below!