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Masala Chai with Dates

A cozy, spiced masala chai naturally sweetened with dates. Made with black tea, warming spices, and no added sugar—smooth, bold, and comforting.
Prep Time10 minutes
Cook Time20 minutes
Course: Drinks
Cuisine: Indian
Servings: 4 people
Calories: 140kcal

Ingredients

Base liquid

  • 500 ml water
  • 500 ml milk

Spices and aromatics

  • 10 g fresh ginger thinly sliced (about 5–6 thin slices)
  • 1 g black peppercorns lightly crushed (6–8 pieces)
  • 1.5 g green cardamom pods lightly crushed (4–5 pods)
  • 3 g cinnamon stick 1 stick, about 5 cm
  • 1 g cloves 3 pieces
  • 2 g star anise 1–2 whole stars
  • 0.5 g ground nutmeg about 1 pinch

Natural sweetener

  • 40–50 g dates finely chopped (3–4 soft dates)

Tea

  • 10 g black tea leaves OR 4 black tea bags

Optional saffron infusion

  • 0.1 g saffron threads 10–12 strands
  • 15 ml warm milk to soak the saffron before adding
US Customary - Metric

Instructions

  • In a large saucepan, add the water, ginger, peppercorns, cardamom, cinnamon, cloves, star anise, nutmeg, and chopped dates.
  • Bring to a boil, then reduce heat and let it simmer for 10–15 minutes so the flavors and sweetness fully develop.
  • Add the tea and simmer for another 3–5 minutes.
  • Pour in the milk (along with the saffron and its soaking milk if using) and bring it gently to a boil again.
  • Strain the chai through a fine mesh sieve into cups or a teapot.
  • Serve hot and enjoy the comforting blend of spices and natural date sweetness.

Notes

  • Use fresh, soft dates: Medjool dates work best because they melt easily into the chai. If your dates are a bit dry, soak them in warm water for 10 minutes before adding.
  • Spice strength is flexible: Like it bolder? Add more black pepper or an extra cinnamon stick. Prefer it gentler? Use fewer cardamom pods or skip the cloves.
  • No tea strainer? A fine mesh sieve works just as well to strain out the spices and tea leaves.
  • Milk matters: Whole milk gives the creamiest texture, but feel free to use oat or almond milk for a vegan version. Just don't boil plant-based milk too hard—it can split.
  • Make ahead tip: You can simmer the spice-and-date base in advance, then just reheat with tea and milk when you're ready for a cup.
  • Want it stronger? Let the tea steep longer before adding the milk, or cover the pan while simmering to trap the heat.
  • Saffron is subtle: Don’t expect it to steal the show—it just adds a delicate floral warmth in the background.
  • Balance sweetness to taste: Dates vary in sweetness. If your batch isn’t quite sweet enough, add an extra one or two—or stir in a splash of date syrup at the end.
  • Double or batch it: This recipe scales well! Make a big pot and keep leftovers in the fridge for up to two days. Reheat gently.
  • Chai is forgiving: Forgot a spice? No stress. Masala chai is personal and flexible - you can always adjust it to suit your mood or what you have on hand.

Nutrition

Calories: 140kcal | Carbohydrates: 29g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 41mg | Potassium: 395mg | Fiber: 5g | Sugar: 19g | Vitamin A: 156IU | Vitamin C: 2mg | Calcium: 155mg | Iron: 2mg