Milk Guide

The Chai Maker works with a wide range of milks. But, milks each behave uniquely in the Chai Maker, so knowing a little about your preferred choice can make the difference between a great brew and a frustrating one.

Here's the recipe we come back to every time, and the best place to start:

  • 1–2 level tbsp of Masala Chai Blend (0.25–0.5 oz / 7–14 g)
  • 10 fl oz / 300 ml whole dairy or oat milk
  • 10 fl oz / 300 ml water

This makes a well-balanced chai that's rich but not heavy, and gives the chai fountain the best chance to do its thing.

Part of the joy of chai is making it your own, and using the milk you love. Here's what we've found works best and what to keep in mind if you're using something different.

These milks work great:

    • Whole dairy milk
    • Oat milk (our recommended dairy-free option)
    • Coconut milk
    • Pea milk (another team favourite)
    • Standard unsweetened almond milk

    Recommended Milk-to-Water Ratios:

    Because these milks are highly flexible, use anything from equal parts milk and water all the way up to 100% milk.

    If going heavy on milk and closer to 100%, start on a lower heat to reduce burn risk. This gives the milk more time to heat evenly.

    These milks need a little extra care:

      • Low-fat dairy milk
      • Skim dairy milk
      • Semi-skim dairy milk
      • Most high-protein milks
      • Soy milk—the most likely to burn of all plant milks we’ve tested. Low-sugar soy performs better than regular, calcium-boosted, or protein-boosted varieties, so if soy milk is your thing, that's the one to reach for.

      Recommended Milk-to-Water Ratios:

      If using any of these, stick to equal parts milk and water. The more milk you use, the more protein there is in the pot and the more likely it is to burn. Adding water is the most effective way to prevent this.

      One thing worth knowing: high-protein plant milks are a growing category, but the labels don't always make it obvious when a milk has high protein. If your plant milk says "high protein," "protein-boosted," or lists more than 3 grams of protein per 3 1/2 oz / 100 ml, treat it as you would the high-protein varieties above i.e. use equal parts milk and water and a lower heat.

      Whatever milk you're using, stick to these volumes

      • Recommended: 20 fl oz / 600 ml (this is what the Chai Maker is designed for)
      • Minimum total liquid: 10 fl oz / 300 ml
      • Weak stoves only: up to 25 fl oz / 750 ml (see the Stovetop Guide for more on this)

      Still getting burning?

      Using equal parts milk and water is usually the fix.

      If you're already doing that and still getting burning, the Burning Guide walks through everything else that could be going on.

      If your milk behaves differently to what we describe, we'd love to hear from you! Your feedback makes this guidance better for everyone. 

      →       Get in touch with our team here

      ℹ️ Our plant-based milk guidance is based on hands-on testing and team experience across the most popular varieties in the US market, covering standard, high-protein, low-sugar, and calcium-boosted versions of almond, oat, soy, and coconut. Plant-based milks vary by brand, so your experience can differ slightly.

      Curious about what else you can add to your brew?

      → From fresh ginger to using your own blend, our Recipes Guide has you covered.

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