There’s nothing quite like filling the kitchen with the scent of spices and black tea simmering away on the stove. We serve up countless cups of thick, creamy fragrant chai each year, and now we’re showing you how to master it at home.

What is masala chai?

Masala chai, sometimes shortened to ‘chai’, is a rich black tea with a mix of spices brewed with milk. The black tea is rich Assam – a variety known for its malty, smooth notes, grown in India. The mix of spices can vary from blend to blend, including ginger, cardamom, cloves, cinnamon, star anise and peppercorns.

Chai masala origins

From Hindi, chai masala translates to spiced tea. Its roots are in India, where it began over 5,000 years ago as an Ayurvedic remedy made from a blend of warming herbs and spices. The addition of black tea came later, introduced during British colonial rule in the 19th century.

Now, chai masala is much more than a beverage. It’s a daily ritual, an offering of hospitality and a moment of connection. Every cup of chai masala carries tradition and cultural significance.

Chai masala today

Its popularity is unwavering. As well as its continued popularity in India – it is now served at cafes and markets around the world. Sometimes called chai masala, chai or chai latte.

In a classic T2 move, we have blended our signature Chai, which is inspired by traditional chai masala, with different tastes our customers love– like our Choc Chip Chai, Gingernut Chai and more. If you prefer a caffeine-free option or don’t want to add milk – try Spi Chai.