How to Make Strong Milk Chai at Home

Strong chai does not need to taste harsh. The best everyday cup balances tea strength, milk, sweetness and any spices you enjoy. This starting method suits many CTC teas used in Bengal, including Assam and Dooars styles.

Ingredients for one generous serving

About 2–3 g of CTC black tea, adjusted to your tea grade
100–120 ml water
100–120 ml milk
Sugar or another sweetener, optional
Crushed cardamom, ginger or cinnamon, optional

Step-by-step milk chai

Add water to a small pan and heat until simmering.
If using sturdy whole spices, simmer them briefly in the water.
Add CTC tea and allow it to release colour and aroma.
Add milk; keep the heat controlled and simmer gently until the cup reaches your preferred strength.
Strain immediately. Taste before sweetening.

A finer CTC grade extracts more quickly than a larger one. Use the recipe as a starting point, not a fixed industry brewing standard.

Fixes for common chai problems

**Too bitter:** reduce simmering time or dose. An overly fine tea can become harsh fast.

**Weak after adding milk:** adjust the tea dose or change the water-to-milk ratio rather than boiling much longer.

**Spices overpower the tea:** use less spice, or brew a milder spice infusion before combining.

**Cloudy or dull flavour:** use clean utensils and fresh water; avoid storing prepared milk chai at room temperature for long periods.

Assam or Dooars?

Assam CTC tends to suit a malty, full-bodied cup, while Dooars CTC is a natural starting point for everyday brisk milk chai. Mixed bases can be adjusted for the household's preferred flavour, colour and strength.

Milk alternatives

Plant-based milks vary in sweetness, fat content and behaviour when heated. They may require a gentler simmer. Follow the relevant product's food-safety instructions.

FAQs

How much loose tea should I use? Start at roughly 2–3 g per generous cup and refine according to the leaf grade, water volume and personal preference.

Do I need sugar? No. Sweetness is optional and should match dietary preferences.

Can I make milk chai with green tea? You can experiment, but strong CTC black tea is the more common base for this style.

Explore more

[Dooars, Assam and Darjeeling compared](/blog/dooars-vs-assam-vs-darjeeling-tea)
[Nolen gur winter chai](/blog/nolen-gur-chai-guide)
[Tea collection](/shop)

Step-by-step milk chai

Add water to a small pan and heat until simmering.

If using sturdy whole spices, simmer them briefly in the water.

Add CTC tea and allow it to release colour and aroma.

Add milk; keep the heat controlled and simmer gently until the cup reaches your preferred strength.

Strain immediately. Taste before sweetening.