If you’ve ever sipped a cup of Wagh Bakri masala tea, you know it has a bold, spiced comfort that feels instantly satisfying. The brand has been blending tea in India for over a century, and their masala mix is famous for striking just the right balance of strong Assam tea with warm spices like green cardamom and clove.
The good news? You can capture that same taste in your own kitchen with fresh spices and black tea. This copycat version is simple to put together and lets you control how strong, sweet, or milky you like your cup.
Why You’ll Love This Recipe
- Recreates the classic Wagh Bakri Masala Tea flavor at home
- Made with real spices, no artificial essence
- Customizable to your spice preference
- Perfect for everyday chai lovers
- Costs less than store-bought blends
Wagh Bakri Masala Tea Copycat
Ingredients
- 480 ml water
- 4 g loose black tea or 2 black tea bags (preferably Assam)
- 120 ml whole milk or oat/almond milk for dairy-free
- 10–15 g sugar or to taste
- 2–3 green cardamom pods lightly crushed
- 4–5 whole black peppercorns
- 5 g cinnamon or 1 small cinnamon stick
- 3–4 whole cloves
- 5 g sliced fresh ginger or 1.5 cm fresh ginger piece
- Optional: a pinch of nutmeg or fennel seeds for extra warmth
Instructions
- Boil water with spices: In a small saucepan, add the water, cardamom, peppercorns, cinnamon, cloves, and ginger. Bring to a boil, then lower the heat and let it simmer 3–4 minutes to release the flavors.
- Add tea: Drop in the tea bags or loose tea. Simmer 2–3 minutes until the liquid turns a deep amber.
- Pour in milk and sweeten: Stir in the milk and sugar. Simmer gently another 2–3 minutes. Don’t let it boil over.
- Strain and serve: Strain into cups. Adjust sugar if needed. Enjoy hot.
Notes
- Use jaggery instead of sugar for deeper sweetness.
- Substitute fresh ginger for dry for extra spice.
- Simmer, don’t boil too hard, it keeps flavors balanced.
- Adjust masala blend strength to your preference.
- Masala powder keeps for 2 weeks in an airtight jar.
- Use ½ teaspoon per 2 cups of tea for ideal flavor.
- Pair with biscuits, pakoras, or samosas.
- Serve as part of an Indian breakfast spread.
- Add fennel seeds for a sweet undertone.
- Mix a pinch of nutmeg for warmth in winter.
Nutrition
FAQs
What makes Wagh Bakri Masala Tea unique?
Its signature balance of strong tea and gentle spice, never overpowering, always smooth.
Can I use tea bags instead of loose tea?
Yes, steep 2 tea bags for 2 cups of water, but flavor will be milder.
What’s the best tea base for this recipe?
Assam or Wagh Bakri loose tea works best for strong flavor and color.
Can I store the masala mix?
Yes, store it in an airtight jar and use as needed for up to 2 weeks.
This Wagh Bakri Masala Tea Copycat recipe gives you the brand’s signature warmth and balance, strong black tea, fragrant spices, and a creamy finish.
Also try my Masala Spiced Coffee and Iced Cadamom Coffee - cozy, 5-minute recipes that pair perfectly with your next bake.
If you try this Wagh Bakri Masala Tea Copycat, let me know how it went in the comments. And if you love Indian tea culture, follow Beyond Chutney for more.
Have a question or something to share? Leave a comment below!