Diwali means guests at the door from morning to late night – neighbours, relatives, friends dropping in with mithai boxes. And almost every one of them gets a cup of chai. A good masala chai with elaichi is the simplest way to make every guest feel welcome. This guide shows you how to make masala chai for a crowd (10 cups), using whole spices you already know: elaichi (cardamom), laung (clove), kali mirch (black pepper) and dalchini (cinnamon).
Why use whole spices for masala chai?
Ready-made chai masala powder is easy, but whole spices give you more control. You crush them just before boiling, so the aroma goes straight into the tea. Powder also tends to settle at the bottom of the cup and make the chai look muddy. With whole spices, you simply strain them out.
- Elaichi – the main aroma of masala chai. Sweet and fresh.
- Laung – strong and slightly sharp. Use only a few.
- Kali mirch – adds a gentle bite at the back of the throat.
- Dalchini – soft, sweet woody note that balances the pepper and clove.
- Adrak (fresh ginger) – optional, but many families love it.
Masala chai for 10 cups – ingredients
- 5 cups water
- 5 cups milk (full cream gives a richer chai)
- 8–10 teaspoons CTC tea leaves (adjust to how strong your family likes it)
- Sugar to taste (start with 8 teaspoons and adjust)
- 8–10 green elaichi pods
- 4–5 laung
- 8–10 kali mirch
- 2 small pieces of dalchini (about 2 inches each)
- A 2-inch piece of fresh ginger (optional)
Step-by-step: how to make masala chai for guests
- Crush the spices. Put elaichi, laung, kali mirch and dalchini in a mortar (khal-batta) and crush them coarsely. Do not grind to powder – just break the pods and peppercorns open.
- Boil the spices in water first. Add the crushed spices (and grated ginger, if using) to 5 cups of water in a large pan. Boil for 3–4 minutes on medium flame. This is the step that brings out the flavour.
- Add tea leaves. Add the tea and let it boil for 1–2 minutes until the water turns deep brown.
- Add milk and sugar. Pour in the milk and sugar. Bring to a boil, then lower the flame and let it simmer for 2–3 minutes. For a stronger "kadak" chai, let it rise and settle 2–3 times.
- Strain and serve hot. Strain into a kettle or flask so you can keep serving through the evening.
Tips for serving chai to a crowd during Diwali
- Make a spice pouch in advance. On a quiet morning before Diwali, crush a few batches of spices and keep each batch in a small airtight box. When guests arrive, just tip one box into the pan.
- Use a flask. Masala chai keeps well in a good flask for an hour or two. Reheating again and again on the stove can make it bitter.
- Go easy on laung. Clove is strong. Too much can take over the whole cup. Elaichi should be the main flavour.
- Keep a lighter option ready. Some elders prefer simple elaichi chai. Keep a few pods aside and make a small separate pot with only elaichi.
- Pair it well. Masala chai goes beautifully with mathri, namak pare, shakkarpare and besan ladoo – all classic Diwali snacks.
Choosing good spices for your chai
Because you are using only a few pods and pieces, the quality of each spice matters. Fresh, bold elaichi pods give a much stronger aroma than small, dry, or empty ones. Our Kerala green cardamom (8mm) comes from Wayanad and Idukki in Kerala, is not oil-extracted, and is hand-sorted after drying to remove empty, split and undersized pods.
For dalchini, many shops sell cassia in the name of cinnamon. Our cinnamon (dalchini) is true cinnamon, not cassia – it has a softer, sweeter taste that suits chai very well.
If you want all four chai spices in one order, the 4-spice combo (elaichi, laung, kali mirch, dalchini) is the easiest choice. Planning gifts too? See our Diwali spice gift boxes.
Order: Farm-direct whole spices from Wayanad, Kerala – free delivery across India and cash on delivery available. Order early so your spices reach you before Diwali.
FAQ: Masala chai with elaichi
1. How many elaichi pods should I use for one cup of chai?
Usually 1 to 2 lightly crushed pods per cup is enough. If you like a stronger aroma, add one more.
2. Should I add spices before or after the milk?
Add them to the water first and boil for a few minutes. Spices release more flavour in boiling water than in milk.
3. Can I use dalchini powder instead of whole dalchini?
You can, but whole dalchini gives a cleaner taste and is easy to strain. Powder can make the chai look cloudy and leave a gritty layer at the bottom.
4. Why does my masala chai taste bitter?
The common reasons are too much laung, boiling the tea leaves for too long, or reheating the chai many times. Reduce the clove and keep the chai warm in a flask instead.
5. Can I prepare masala chai spices in advance?
Yes. Crush small batches a day or two ahead and keep them in airtight containers. For the best aroma, keep your main stock whole and crush only what you need.
6. Which spices are must-haves for masala chai?
Elaichi is the most important. Laung, kali mirch and dalchini add depth. Ginger is optional. Together, these four whole spices make a classic North Indian masala chai.