How to Make Masala Chai (Indian Spiced Tea with Japanese Twist Recipe)

Masala Chai is a rich, spicy milk tea that originated in India and is now enjoyed around the world, including Japan. Many of us love its warm, aromatic spices, especially during the chilly, cold seasons. This rich, black tea-based, milky, spicy drink features unique spices like cinnamon, cardamom, ginger, cloves, and black pepper.

Why You'll Love This Recipe

What makes my Masala Chai unique is its Japanese twist! I replace traditional black tea with hojicha, a roasted Japanese green tea with a mellow, toasty flavor and naturally lower caffeine content than most green teas. I also sweeten it with Okinawan brown sugar, adding rich, caramel-like notes that complement hojicha beautifully.

Instead of the traditional five spices, I use cinnamon, cloves, and black pepper to create a mild, warming blend that lets the delicate roasted flavor of hojicha shine. It's a comforting drink that everyone, from children to adults, can enjoy! Once you try this Japanese twist on Masala Chai, I'm sure you'll love it!

Ingredients Overview

Hojicha - "Hoji" means "roasted" and "cha" means "tea." As the name suggests, hojicha is made by roasting tea leaves over high heat, creating a rich, toasty aroma. You can usually find it in tea bags, but for my recipe, I use loose-leaf hojicha.

Whole spices - I use cinnamon, cloves, and black pepper for my recipe. They are available in powder form, but for masala chai, whole spices are recommended to make the final drink much more fragrant and flavorful.

Okinawan brown sugar (Kokuto) - This Okinawan sugar adds a unique twist to my recipe. Because I use hojicha, a traditional Japanese tea, I wanted to pair it with another Japanese ingredient. Okinawan sugar provides a deep, molasses-like sweetness that complements the roasted notes of the tea.

Hokkaido milk - Rich and creamy Hokkaido milk gives this chai a luxurious, velvety texture, perfectly balancing the warmth of the spices and the earthy flavor of hojicha.

Tips to Know Before You Start

• Use whole spices - Lightly crush the whole spices just before using them to release their aroma and enhance the flavor of your chai.
• Watch the steeping time - Hojicha typically steeps for about 30 seconds to 1 minute. Avoid steeping it for too long, as this can make the tea bitter and affect the flavor of your masala chai.

Variations & Serving Ideas

Masala chai is usually served hot, but my recipe also includes an iced version. I highly recommend trying the iced version, as it makes this hojicha masala chai a refreshing treat even during the hot summer months.

Love this recipe? You may also like Iced Hojicha Latte, another delicious way to enjoy the rich, roasted flavor of Japanese hojicha.