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India’s love for masala chai is unmatched and rightly so because it is so unique that it has its own variations across the country. While Maharashtra has its delicious masala chai, Assam has its own version and that is what makes every single Indian’s experience of drinking tea unique and one more reason to celebrate the beverage that is dearly loved in the country.
Every year, International Tea Day is observed on May 21 to celebrate it in every way possible. While the world may boast of its own unique variations, India, which comes second among the countries that produce the most tea in the world after China, also happens to be a country that consumes most of its tea within its very own borders, and that has given rise to many variations including the masala chai.
Over time, this love for masala chai has translated into Indian chefs innovating with its flavours not only in beverages but also in mocktails, cocktails, savoury dishes and desserts. Taking the opportunity to celebrate the variation, mid-day spoke to Indian chefs and bar experts to share their favourite innovations. These recipes will not only change the way you see a Negroni and Old Fashioned but also a classic Masala Chai because the flavours come together like never before.
Smoked Masala Chai Negroni
Channel your love for masala chai into a cocktail, says Irfan Laxmidhar, Director of Food & Beverage, at ICONIQA Hotel. The city-based property near the airport serves a delicious Smoked Masala Chai Negroni at Kadak. It is a refined Indian reinterpretation of the timeless Negroni infused with masala chai. He explains, “Masala chai is deeply rooted in Indian culture and nostalgia. With the Smoked Masala Chai Negroni, we wanted to reinterpret a globally celebrated cocktail through an Indian lens. The warm spice notes of chai complement the bitter orange complexity of the Negroni, while the subtle smokiness adds depth and elegance to the overall experience.”
Ingredients
For the Masala Chai Concentrate:
Assam Tea Leaves 5 gm
Water 120 ml
Cinnamon stick 1 small
Green cardamom 1 pod (lightly crushed)
Clove 1 no
Black peppercorn 2 nos
Fresh orange peel small strip
For the cocktail:
Gin 30 ml
Campari 30 ml
Sweet Vermouth 30 ml
Masala Chai concentrate 15 ml
Homemade orange bitters 2 dashes
Ice cubes as required
For smoking:
Cinnamon stick or loose tea leaves – for smoke infusion
Method:
1. Prepare the masala chai concentrate by simmering water with cinnamon, cardamom, clove, peppercorn and orange peel for 3–4 minutes.
2. Add Assam tea leaves, steep for 3 minutes, then strain and allow it to cool completely.
3. In a mixing glass, combine gin, Campari, sweet vermouth, masala chai concentrates and orange bitters.
4. Add ice and stir gently for 20–25 seconds until well chilled and properly diluted.
5. Smoke an old-fashioned glass using a lightly burnt cinnamon stick or tea leaves to impart a subtle smoky aroma.
6. Strain the cocktail over a large ice cube into the smoked glass. Garnish with dehydrated orange peel and a cinnamon stick.
Chai Spice Smash
At Novotel Vijayawada Varun, Shivaramakrishna, who is the executive chef wants you to make a Chai Spice Smash mocktail. He explains, “The Chai Spice Smash was born from a simple question — what if chai met citrus? The acidity of fresh orange and lemon lifts the spices rather than fighting them, and the mint brings in a freshness that feels right for summer. It is a drink that surprises you. People expect warmth from chai; this gives them brightness instead.”
Ingredients:
Masala chai concentrate (brewed strong with double spices) 120 ml
Fresh lemon juice 30 ml
Orange juice, freshly squeezed 60 ml
Honey syrup (honey + warm water, 1:1) 20 ml
Fresh mint leaves 10–12 leaves
Soda water 100 ml
Ice cubes as needed
Garnish
Orange wheel, fresh mint sprig, cardamom pod
Optional (alcoholic):
Dark rum per serving 45 ml
Method:
1. Brew the concentrate: Brew a strong masala chai using 2 tsp tea leaves, 3 cardamom pods, ½ tsp grated ginger, 2 cloves, and a small cinnamon piece in 150 ml water for 5–7 minutes. Strain and cool completely.
2. Muddle: In a cocktail shaker or tall glass, add the mint leaves and honey syrup. Muddle gently, just enough to release the oils, not tear the leaves.
3. Add liquids: Pour in the cooled chai concentrate, lemon juice, and orange juice. Add a generous handful of ice.
4. Shake: Seal the shaker and shake vigorously for 15–20 seconds until well chilled.
5. Pour: Strain into ice-filled glasses (rocks or highball). Top with soda water.
6. Garnish: Finish with a half orange wheel, a mint sprig, and a single cardamom pod resting on the rim. Serve immediately.
Smoked Masala Chai Cooler with Saffron Foam
At ITC Grand Central in Parel, executive chef Anshul Dhyani says you can make the Smoked Masala Chai Cooler. He shares, “Masala chai is deeply nostalgic for every Indian household. This creation reimagines those familiar flavours in a refreshing and elegant format while still preserving the soul of the traditional brew. The saffron foam and citrus notes add a modern hospitality touch that makes the experience unique.”
Ingredients (Serves 2):
For the Masala Chai Base
Water 300 ml
Assam tea leaves 2 tsp
Milk 150 ml
Ginger (crushed) 10 gm
Green cardamom 3 pods
Cloves 2 nos
Cinnamon stick small 1 no
Black peppercorns 4 nos
Sugar or honey 2 tbsp
For the Cooler
Chilled soda water 100 ml
Orange juice 50 ml
Ice cubes as required
Mint leaves 6 to 8 nos
For the Saffron Foam
Fresh cream 50 ml
Milk 20 ml
Saffron strands a pinch
Icing sugar 1 tsp
Garnish
Dehydrated orange slice
Cinnamon dust
Mint sprig
Method:
1. In a saucepan, combine water with ginger, cardamom, cloves, cinnamon, and peppercorns.
2. Simmer for 5 minutes to release the spice flavours.
3. Add Assam tea leaves and brew for 2 minutes. Pour in milk and sugar, then simmer gently until aromatic. Strain and allow the chai to cool completely.
4. For the saffron foam, lightly whip cream, milk, saffron, and icing sugar until airy and slightly thick. Chill before use.
5. In a serving glass, add ice cubes, mint leaves, orange juice, and the chilled masala chai. Top with soda water for a sparkling finish.
6. Spoon the saffron foam over the cooler and garnish with an orange slice, mint sprig, and cinnamon dust.
Chai-Spiced Smoked Old Fashioned
Why only enjoy masala chai in a Negroni when you can add it to another classic. Ankit Kumar, who is the beverage manager at The St. Regis Goa Resort, says you can make Chai-Spiced Smoked Old Fashioned. He shares, “The Chai-Spiced Smoked Old Fashioned is a beautiful collision of two worlds. We wanted to elevate India’s comforting, deeply rooted masala chai culture into the sleek canvas of a classic, slow-sipping luxury cocktail. By replacing refined sugar with rich, earthy jaggery and introducing the theatrical element of smoked cinnamon, we’ve created a multi-sensory after-dinner experience that feels both intensely nostalgic and effortlessly sophisticated.”
Ingredients:
Masala chai-infused bourbon 60 ml
Organic jaggery syrup (1:1 ratio) 10 ml
Orange bitters 2 dashes
Expressed orange peel (for garnish) 1 no
Whole cinnamon stick (for smoking) 1 no
Method:
1. Infuse: Steep 2 tablespoons of premium loose-leaf masala chai in 200 ml of bourbon for 2 hours, then strain.
2. Stir: In a mixing glass, combine the chai-infused bourbon, jaggery syrup, and orange bitters with plenty of ice. Stir until perfectly chilled and diluted.
3. Strain: Strain over a single large, clear ice cube into a chilled rocks glass.
4. Smoke & Garnish: Light a cinnamon stick with a torch, capture the smoke inside the glass just before pouring, and garnish with an expressed orange peel.
Clarified Masala Chai Cocktail
Celebrating not only the masala chai but also the samosa combination, Anurag Dhingra, who is the head of Liquid Artistry at Massive Restaurants that owns Farzi Cafe Cyberhub, says you can make Clarified Masala Chai Cocktail. He explains, “The cocktail is an elevated take on the timeless chai-samosa combination. combines vodka with a house-brewed masala chai blend infused with cardamom, ginger, cinnamon, clove, and black pepper. The cocktail is then clarified to achieve a crystal-clear appearance while preserving the depth and warmth of traditional chai flavours. To complement it, we serve a deconstructed samosa — bringing together elements like spiced potato mousse, crisp pastry shards, tamarind chutney and mint chutney accents in a refined presentation.”
Ingredients:
Premium vodka 60 ml
House-brewed masala chai (Strong black tea infused with ginger, cardamom, cinnamon, cloves, and black pepper) 120 ml
Jaggery or honey syrup 15 ml
Freshly squeezed Lemon Juice 20 ml
Full-cream milk (Cold) 45 ml
Method:
1. Infuse: Prepare a concentrated masala tea and let it cool completely.
2. Combine: Mix the tea, vodka, syrup, and lemon juice in a pitcher.
3. The Curdle: Slowly pour the cocktail mixture into the cold milk (never the other way around). Let it sit for at least 30–60 minutes as the citrus reacts with the milk proteins to trap the tea tannins.
4. Strain: Pass the mixture through a coffee filter or a fine cheesecloth. The initial liquid might be cloudy; pour it back through the filter until the liquid runs crystal clear.
5. Serve: Stir with ice and strain into a chilled rocks glass over a single large ice cube. Garnish with a single star anise or a cinnamon quill.
Saffron and Rose Petal Masala Chai
While others may experiment with cocktails, mocktails and dishes, Abhishek Singh, who is the executive chef at JW Marriott Goa wants you to make a simple yet refreshing cup of Saffron and Rose Petal Masala Chai. He says, “Masala Chai is woven into the soul of this country, and we wanted to honour that deeply. Saffron and rose petals are two of the most storied ingredients in Indian culinary heritage. Bringing them into our tea program felt like the most natural and meaningful way to celebrate our roots, and to remind our guests that the most luxurious experiences are often found in the simplest, most familiar cup.”
Ingredients:
Whole milk 250 ml
Water 150 ml
Assam tea leaves 2 tsp
Green cardamom pods, lightly crushed 2 nos
Cinnamon stick, small
Fresh ginger, sliced 1/2 inch
Cloves 2 nos
Black peppercorns 2 nos
Jaggery (or to taste) 1 tbsp
Saffron threads a pinch
Dried culinary rose petals 1 tsp
Method:
1. Warm the milk gently and add the saffron threads, allowing them to bloom and infuse the milk with colour and aroma.
2. In a saucepan, combine water with cardamom, cinnamon, ginger, cloves and black pepper. Bring to a gentle simmer.
3. Add the Assam tea leaves and dried rose petals, allowing the flavours to infuse together.
4. Pour in the saffron-infused milk and add jaggery. Simmer gently until the chai becomes rich and aromatic.
5. Serve warm. The result is a richly layered masala chai with warming spice, delicate floral notes and a quietly luxurious finish.
Amchong Masaala Tea Panna Cotta
In Guwahati, the 68-year-old Amchong Leaf Tea Experience Centre celebrates the native Amchong Masala Tea in many different ways including dishes and drinks too. While there are many different flavours to explore, Karan Saraogi, the pastry chef at the property, wants you to experiment and make an Amchong Masaala Tea Panna Cotta, which he says is a reinterpretation of a classic dessert using Assam Tea. He explains that the Amchong Masala Tea is used as the main flavour base. “The dessert is inspired by Assam’s tea culture and shaped around the aroma of traditional masala chai,” he adds.
Tea Infusion
Amchong masala tea 1 tbsp
Milk 1/4 cup
Cinnamon stick 1 no
Cardamom 2 pods
Nutmeg 1/2 tsp
Black pepper a pinch
Base
Fresh cream 2 cups
Sugar 1/3 cup
Vanilla extract 1 tsp
Setting agent
Vegetarian gelatin 1 tsp (or as per product instructions)
Cold water 3 tbsp
Vegetarian gelatin note
Use any plant-based gelatin such as agar-agar or vegetarian gel setting powder.
Method:
1. In a pan, add milk, Amchong Masala Tea, cinnamon, cardamom, nutmeg, and black pepper. Bring to a boil and simmer for 2–3 minutes.
2. Add fresh cream, sugar, and vanilla. Mix on low heat until sugar dissolves.
3. Bloom vegetarian gelatin in cold water and add to the warm mixture. Stir until fully dissolved.
4. Strain the mixture for a smooth texture.
5. Pour into traditional cutting chai-style glass. Refrigerate for at least 3 hours until set.
Plating
1. Serve chilled in a traditional cutting chai glass.
2. Top with a light layer of Amchong Masala Tea reduction.
3. Sprinkle a very light dusting of crushed chai masala spice around the top edge of the glass.
Garnish
1. Light masala spice dust on top.
2. Optional: one small cinnamon piece on side of glass.
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