Masala Chai with Green Tea

Though masala chai is more commonly made with just black tea, blogger and cookbook author Hetal Vasavada adds green tea to give a nice earthiness to her version of the drink. Sourcing the proper tea is important for the best results; look for Wagh Bhakri brand or Typhoo Tea at your local South Asian grocer or online. Simmering the dry tea in a small amount of water allows it to fully infuse the scalded milk, which has subtle caramel notes.

Masala Chai with Green Tea
Photo: Andria Lo
Total Time:
10 mins


  • 1/3 cup water

  • 2 tablespoons CTC (crush, tear, curl) loose-leaf black tea (such as Wagh Bakri CTC Leaf Tea)

  • 1 tablespoon granulated sugar, plus more to taste

  • 2 1/2 teaspoon loose-leaf green tea (such as Numi Gunpowder Green)

  • 1 teaspoon freshly ground cardamom (such as Diaspora Co. Baraka Cardamom)

  • 4 whole cloves

  • 2 whole star anise (such as Burlap & Barrel True Star Anise)

  • 1 (1/2-inch) piece unpeeled fresh ginger, smashed

  • 2 cups whole milk


  1. Combine 1/3 cup water, black tea, sugar, and green tea in a small saucepan, and bring to a boil over medium-high. Stir in cardamom, cloves, star anise, and ginger. Boil, stirring often, until water is almost completely evaporated, about 1 minute. Stir in milk.

  2. Cook over medium-high, stirring occasionally, until milk boils and rises up sides of pan. Remove from heat just before it boils over. Let mixture completely shrink back down in pan, about 15 seconds.

  3. Repeat step 2 twice. Pour mixture through a fine wire-mesh strainer evenly into 2 heatproof serving glasses; discard solids. Add additional sugar to taste. Serve hot.

Related Articles