Some may be surprised to learn that the variety of tea leaf used to prepare the drink is no different from the black teas conventionally enjoyed in the West. Chai tea’s distinctive flavor comes from the infusion of a variety of spices into a strong black tea brew, to which is added honey or other sweeteners. The highly concentrated result is then mixed with very hot milk, similar to the method of mixing coffee and milk in a French cafe au lait.

In the East, whole milk, cream, or sweetened condensed milk are frequently used to make masala chai. Health conscious chai drinkers around the world, however, substitute lighter 2% milk, skim milk, or even soy milk. The spices used in chai tea vary from region to region and even from household to household. Typically, these spices are chosen for their perceived warming effects. Cardamom is used in many traditional Indian chai recipes.