11 Steps to the Perfect Masala Chai

11. Troubleshooting, storage, and variations

Common problems have simple fixes. If milk boils over, lower heat and use a deeper pot; stirring and a wooden spoon across the pot’s rim can break surface tension. For weak chai, increase tea leaves or steep a bit longer before adding milk. If the chai tastes gritty from ground spices, use a finer strainer or choose coarser grinding next time. To store leftovers, cool quickly and refrigerate up to 48 hours; reheat gently on the stovetop to avoid curdling, especially with plant milks. Regional variations: kadak chai focuses on stronger tea and longer steeping, while South Indian chaha may include different spice balances and more ginger; karak (Gulf) style emphasizes long simmer and cardamom. For plant-milk adaptations, choose creamy oat or soy and shorten simmer time. Make-ahead tip: brew a concentrated masala base (spice-tea-water) and refrigerate; add hot milk and reheat to serve for a quick, fresh cup. Keep a small notebook by the kettle—record ratios and tweaks until you find your household’s perfect chai.