Attention Chai addicts because the ultimate treat is here: Masala Chai spread! Super easy to make, it’s perfect for drizzling over pancakes and waffles, spreading over toast or anything you can imagine. The ingredient list is short and the taste is amazing. This Masala Chai spread recipe will get you hooked!
I’ve seen several spreads made with tea, like Matcha, black tea, Hojicha, etc. And some peanut butter chai, almond chai or some fruit preserve chai, but never a masala chai milk spread, so why not create one!
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Being born in South America means you love dulce de leche, and although this spread’s flavor is nothing like it, the texture can be quite similar. I put dulce de leche on everything, so one of the things I tried and loved with this Masala Chai spread was drizzling it over a banana, it’s delicious! Another way I enjoyed it, was spreading over waffle cookies.
I think this would make a great cake filling too, so I need to try that. I’m thinking of a double chai layer cake… You can try this in a number of ways, some ideas are as a vanilla ice cream topping, in overnight oats, mixed with greek yogurt, as a filling for thumbprint cookies, etc.
RELATED: Tea Shortbread Cookies
Don’t have any Masala Chai at home? DIY!
You can use any Masala Chai blend, in loose-leaf or tea bag format, as long as it’s not a concentrate. I have lots of different Masala Chai blends (this is a great one) but I also like to make my own (and go heavy on the ginger!), but don’t worry if you don’t have any Masala Chai blend or teabags in hand because you can DIY it. I recommend you to start with this DIY recipe and then make changes to the spices and ratios, according to your personal preferences. When I make my own Masala Chai recipe I always like to use a CTC Assam black tea because it gives it a strong tea base.
For this Masala Chai spread I used Rishi’s Masala Chai blend, which is one of the best blends I’ve tried. Another great Masala chai is Dupi’s Chai.
Most Masala Chai blends have black tea (usually Assam), cinnamon, ginger, cardamom, black pepper and cloves. Every recipe has different ratios of these and other additional spices might be added according to each recipe/brand.
Cooking Tips
Make sure you keep an eye on the pot at all times while you’re cooking. If you don’t stir constantly, the milk will start to burn on the edges and it will get darker and harder. You want to avoid this but if the milk burns a bit, keep stirring and don’t worry because you will strain the mixture at the end and these bits will be discarded.
Also, make sure you follow the boiling time precisely until the mixture has thickened and you see larger bubbles moving and popping slowly. We don’t want the spread to be too runny but keep in mind that it will get even thicker once cooled.
RELATED: Shop My Favorites to find more of my favorite Masala Chai blends.
Masala Chai Spread Recipe
Yields 6oz
Prep Time5 minutes mins
Cook Time40 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American, Indian
Keyword: masala chai, spread, tea
Ingredients
- 1 cup Whole milk
- 2 tbsp Loose leaf masala chai or 3 teabags
- 1/2 cup Heavy whipping cream
- 1/4 cup Sweetened condensed milk
- 2 tbsp Sugar
Instructions
In a pot, combine milk and masala chai in loose leaf & spices format or teabags and bring to a simmer. Reduce heat to minimum and let steep for 7 minutes.
Strain leaves and spices or remove teabags. Bring milk back to the pot, add heavy cream, condensed milk and sugar and increase the heat a bit.
When it comes to a boil, reduce heat to simmer whisking constantly. Watch the edges because the milk will start to burn and turn dark so keep whisking and scraping the edges. If it gets too thick around the edges, remove those bits from the pot. It is ok to see bubbles on the edges of the pot but keep stirring constantly.
The spread is ready after 25-30 minutes or so when it’s thickened, becomes darker and larger bubbles start to appear and move slowly allover. When you insert a spoon, the back will be coated and it will drip slowly like caramel.
Strain and pour into a glass container. Let cool completely before refrigerating.
Notes
Refrigerate immediately and use within 7-10 days.
