12 Indian Chai Varieties Every Tea Lover Needs

10. Masala Milk Chai (Milky Dessert Chai)

Masala milk chai leans into richer milk ratios and sweeter finishes, sometimes using condensed milk, evaporated milk, or more full-fat milk to create a dessert-like cup. Start with 1 part water to 2 parts milk for a creamier body, add your preferred masala spices, then the tea leaves. Simmer gently so the milk develops a rounded texture without scalding. Two to three minutes of simmering after adding tea is usually enough with stronger Assam leaves. This chai works well as an after-meal treat or café-style indulgence. The sweetness and creamy mouthfeel make it a natural match for cookies, pastries, and Indian sweets like jalebi or barfi. For a lighter take, reduce condensed milk and add honey or jaggery to taste. Many modern cafés sell milkier chai lattes inspired by this style, often topped with a dusting of cinnamon or crushed pistachios.