How to Make Real Kerala Masala Chai with Cardamom & Cloves

There's a particular kind of quiet that settles over Munnar in the early morning — mist clinging to the tea gardens, the air a little sharp with cold, and somewhere close by, the smell of chai bubbling away on a stove. If you've ever visited Kerala's hill country, you know this smell. It's cardamom and cloves simmering into milky tea, and it's the reason so many of us can't start a day without a cup of it.

This isn't the fast, teabag-in-hot-water version. Real Kerala masala chai is slow-boiled and properly spiced — and once you've had it made the right way, it's hard to go back.

Why Cardamom and Cloves Make All the Difference

A lot of "masala chai" recipes throw in a pinch of ready-made powder and call it done. But the real character of Kerala chai comes from whole spices, crushed fresh, not powdered ones sitting in a jar for months.

• Cardamom brings a sweet, floral warmth that mellows the bitterness of strong tea leaves. It's also traditionally used in Kerala homes to help with digestion after a meal — which is partly why chai is so often served right after lunch or dinner.
• Cloves add a deep, slightly peppery heat that lingers at the back of the throat. In small amounts, they round out the sweetness of the cardamom and give the chai its "kick."

Freshly crushed spices release their oils the moment they hit the boiling milk and water, which is why the aroma of a good Kerala chai hits you before the cup even reaches your hands. If you've been using pre-ground masala, this one change alone will transform your chai.

If you want to taste the difference fresh spices make, our Munnar cardamom and cloves are handpicked and sun-dried from the same high-range plantations that give Kerala chai its signature flavour.

What You'll Need

• 2 cups water
• 1 cup full-fat milk (adjust to taste — Kerala chai is usually strong and milky)
• 2 teaspoons loose black tea leaves (our Munnar black tea works beautifully here)
• 3–4 green cardamom pods, lightly crushed
• 2–3 cloves, lightly crushed
• 1 small piece of ginger, crushed (optional, but adds warmth)
• Sugar or jaggery, to taste

How to Make It

1. Crush your spices first.
Don't skip this. Use the back of a spoon or a mortar and pestle to crush the cardamom pods and cloves lightly — just enough to crack them open, not pulverize them. This is what releases the oils into the tea.

2. Bring the water to a boil.
Add the crushed cardamom, cloves, and ginger (if using) to the water and let it boil for 2–3 minutes. You'll notice the water start to take on a light golden colour and the kitchen will already smell incredible.

3. Add the tea leaves.
Drop in your tea leaves and let them boil for another 1–2 minutes on medium heat. Don't rush this step — the longer the tea steeps in the spiced water, the deeper the colour and flavour.

4. Pour in the milk.
Add the milk and bring everything back to a boil. Once it starts to rise, lower the heat and let it simmer gently for 3–4 minutes, stirring occasionally so it doesn't stick or boil over.

5. Sweeten and strain.
Add sugar or jaggery to taste, give it one last boil, then strain into cups. Serve hot — and if you can, drink it the way it's meant to be had: slowly, with no rush.

A Few Tips from Kerala Kitchens

• Use whole spices, not powder. Powdered masala loses its aroma fast once opened. Whole cardamom and cloves stay fresh far longer and taste noticeably better when crushed just before use.
• Don't over-boil the milk. Kerala chai should be rich, not scorched. Keep the heat medium once the milk goes in.
• Adjust the spice ratio to your taste. Some Kerala households add a stick of cinnamon or a pinch of black pepper for extra warmth, especially during the monsoon. If you enjoy it stronger, add one more clove — but go easy, since cloves can overpower quickly.
• Store leftover spices properly. Keep your cardamom and cloves in an airtight container away from sunlight so they hold onto their aroma for your next cup.

Frequently Asked Questions

Can I make this chai without milk?
Yes — for a lighter version, you can steep the spices and tea in water alone and add milk separately to taste, or skip it entirely for a black spiced tea.

How many cardamom pods should I use per cup?
As a rule of thumb, one cardamom pod per cup of chai is a good starting point. Adjust based on how strong you like the flavour.

Can I make a big batch and store it?
Masala chai is best enjoyed fresh, but you can make a spiced tea concentrate (boiled water, spices, and tea leaves without milk) and refrigerate it for up to 2 days — just add hot milk when ready to serve.

Short on time or don't want to measure out spices yourself? Our ready-made Masala Tea is pre-blended with ginger, cardamom, and pepper — just boil and enjoy the same authentic flavour in less time.

Bring the Taste of Munnar to Your Kitchen

The secret to chai this good really is that simple — fresh, whole spices, and a little patience. If you'd like to try it with the same cardamom and cloves grown in Munnar's hills, take a look at our range of whole spices, handpicked and delivered straight to your door.