11 Steps to the Perfect Masala Chai

2. Measure the milk-to-water ratio

Traditional masala chai often uses a milk-forward base. A useful starting point is roughly 80% milk to 20% water for the rich, creamy texture many associate with authentic chai. For a single serving, that’s about 1 cup (240 ml) milk and 2–3 tablespoons (30–45 ml) water. The small amount of water helps draw out volatile spice aromatics early, while the milk adds body and mouthfeel. If you want a lighter cup, move toward a 70/30 or 60/40 milk-to-water split; the flavors will still be balanced. For North American cooks who prefer plant milks, use full-fat oat or soy for better creaminess—almond and some nut milks can separate when boiled. When using plant milk, keep the simmer gentle and watch for separation. Always measure once and keep notes: this ratio is part of the reproducible method. Over time you’ll tune it by adjusting for milk richness, desired strength, and how kadak you like your final cup.