11 Steps to the Perfect Masala Chai

8. Add milk and simmer to meld flavors

Pour in your measured milk and stir gently. Using the milk-first ratio from step two, bring the pot back to a gentle simmer over medium-low heat. Simmer for about 4–5 minutes to let tea, spices, and milk meld; during this time the chai will darken and thicken slightly. Keep an eye on the pot because milk can quickly scald or boil over. Use a spoon to scrape the sides to prevent skin formation and reduce the chance of overflow. For a richer cup, extend the simmer slightly, but avoid long rolling boils which can create a flat, cooked-milk taste. If you’re using plant milk, warm it slowly and watch for separation; a lower simmer may be best. This step brings the elements together—the tea’s backbone, the spice aroma, and milk’s creaminess—so the final cup is balanced and cohesive.