Winter is the perfect time to cozy up with a warm, spiced drink, and chai masala is here to make your season even better. With a couple of master recipes and eight creative variations, you’ll have plenty of choices.

What’s in a name? A quick chai lesson

Before we dive into the recipes, let’s clear up some terminology. In Hindi, Masala Chai literally means “mixed spice tea.” A masala is a spice mix, and chai is tea. So when you say “chai tea,” you’re actually saying “tea tea.”

In the U.S., “chai” has become shorthand for the spiced drink we know and love, even though it doesn’t always contain tea leaves. For simplicity, I’ll use “chai” to mean a spiced drink and “tea” to mean any plant-infused beverage.

Authenticity in every sip

As for authenticity, there’s no single recipe or method for masala chai—it varies by region and family tradition. Most versions, however, include ginger, cardamom, milk, sugar, and tea.

I’ve shared my masala recipe in tablespoons and as a ratio, making it easy to use for drinks, baking, and cooking. Be sure to strain your drinks to avoid bits of spice shells or peels. I’ve also included a recipe for golden paste, a key ingredient in golden masala milk, so you can enjoy this Ayurvedic favorite.

Eight masala chai recipes

Use your favorite milks and sweeteners. I use whole spices, teas and roots from the bulk section of The Food Coop.

Roasted chicory chai

Combine 2 tablespoons of roasted chicory root with ½ teaspoon chai masala in 1 quart of boiling water. Infuse for 15 minutes, strain, and enjoy.

Cinnamon chai

Add 1 teaspoon of powdered cinnamon and ½ teaspoon chai masala to 1 quart of boiling water. Let it steep for 15 minutes or longer, strain, and serve. This one pairs wonderfully with milk and sweetener, and kids especially love it.

Citrus and ginger chai

Save organic citrus peels by air-drying them for a few days, then storing them in a jar. To make this chai, use a small handful of dried citrus peels, 8 slices of fresh ginger, and ½ teaspoon chai masala. Steep the mixture in 1 quart of boiling water.

Roasted dandelion root chai

Grind dried dandelion roots into a powder and pan-roast  them on low heat until they smell like a heavenly mix of chocolate and vanilla. Use 2 tablespoons of the roasted dandelion powder with ½ teaspoon of chai masala in 1 quart of water. Steep for at least 15 minutes or longer. Add steamed milk and sweetener to taste. (You can also buy roasted dandelion root.)

Golden masala milk

Gently heat 1 cup of milk in a pot. Whisk in 1 heaped teaspoon of golden paste and ¼ teaspoon chai masala. Let the mixture infuse for a few minutes, keeping the milk at a low simmer. Strain and sweeten to taste.

Black tea chai

Bring 1 quart of water to just below boiling. Add 4 teaspoons of loose black tea (Assam is a great option) and ½ teaspoon chai masala. Brew for 5 minutes, strain, and serve.

Green tea chai

Heat 1 quart of water to just below boiling. Add 4 teaspoons of loose green tea (Gunpowder tea works well) and ½ teaspoon chai masala. Brew for 3 minutes, strain, and enjoy.

Helpful tools for chai success

A fine mesh coffee strainer or French press will help you remove any spice bits from your drinks. A good spice or coffee grinder is essential for making fresh chai masala or grinding roasted roots. And, of course, don’t forget to bring along a spirit of adventure!

Sidonie Maroon is the culinary educator for the Port Townsend Food Co-op. For recipes connected to this article: Hot Hibiscus Ginger Punch, Ginger Cinnamon Turmeric and Black Pepper Tea, Liberated Gingerbread Spice, Queen Bee Ginger Panforte, Chai Spice Cake with Vanilla Coconut Whipped Cream, please visit www.foodcoop.coop.