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Perfect Masala Chai in Germany: What You Need (Even on an Induction Stove)

Nothing feels more like home on a grey German afternoon than a cup of proper masala chai. But many people struggle with it here: the milk boils over on induction, the tea bags taste weak, and the strainer is too small. Here's how to make chai in Germany the way you remember it.

1. The right pan

Most German flats have induction stoves. Your chai pan needs an induction-ready base (a fridge magnet should stick to the bottom). A small milk pan with a pouring lip and a handle makes it easy to pour without spilling.

2. A proper strainer

Loose tea and spices need a fine strainer that sits on top of your cup. A small stainless steel mesh strainer is cheap and lasts for years.

3. Which tea?

For strong chai, look for Assam tea, ideally loose leaf or CTC style. Many German supermarket black teas are made for drinking without milk and taste weak in chai. You'll find Assam tea in Indian shops and online.

4. Easy chai masala

Grind a few green cardamom pods, a small piece of cinnamon, a few cloves, a little black pepper and some dried ginger. Store it in a small airtight jar. Or simply add fresh ginger and crushed cardamom while the tea boils.

Simple recipe (2 cups)

1. Boil about 1 cup of water with crushed ginger and 2–3 cardamom pods.
2. Add 2 teaspoons of Assam tea and let it boil for 1–2 minutes.
3. Add about 1 cup of milk and sugar to taste.
4. Bring it to a boil, lower the heat and let it rise 2–3 times. Watch it, because induction heats fast.
5. Strain into cups and enjoy.

Frequently Asked Questions