Chai Recipe

Prepare ginger juice

Peel the fresh ginger and finely grate or chop it. Place the grated ginger in a small bowl and press/strain through a fine mesh sieve or cheesecloth to extract about 1 tablespoon (approx. 0.5–1 tbs) of fresh ginger juice. Reserve the pulp for other uses or discard.

Crush the cardamom pods lightly with the flat side of a knife to open them and bruise the seeds. Lightly crush the cloves and peppercorns so they release aroma.

In a small saucepan, combine 2 cups water, the crushed cardamom, cloves, peppercorns and ground cinnamon. Bring to a gentle boil over medium heat.

Once boiling, reduce heat to low and simmer the spice-water for 4 minutes to infuse the flavors.

Add the 2 tablespoons of black tea leaves to the spiced water. Stir, raise the heat to bring the mixture back to a gentle boil, then simmer for 2 minutes.

Stir in the fresh ginger juice and the sugar. Taste and adjust sugar if desired. Let simmer for 30–60 seconds to combine.

Pour in 1 cup whole milk and increase heat until the chai is almost at a boil (small bubbles forming at the edges) but not violently boiling — about 1–2 minutes. Watch closely to avoid overflow.

Once heated through and fragrant, turn off the heat and let the chai sit for 1 minute to settle.

Strain the chai through a fine mesh sieve into cups, pressing lightly on the tea leaves/spice solids to extract flavor. Serve immediately hot.

Crush the cardamom pods lightly with the flat side of a knife. Break the cinnamon stick into smaller pieces if necessary. Lightly crush the cloves and peppercorns.

In a small saucepan, combine 2 cups water, star anise, crushed cardamom, cloves, broken cinnamon stick, peppercorns and a pinch of ground nutmeg. Bring to a gentle boil over medium heat.

Reduce heat and simmer the spiced water for 5 minutes so the dry spices release their oils and aroma. Stir occasionally.

Add 2 tablespoons black tea leaves to the spiced water, stir, and simmer for another 2 minutes for a robust brew.

Add sugar (about 2 tablespoons, or to taste) and stir until dissolved.

Pour in 1 cup whole milk and bring the mixture up to just below boiling (small bubbles at the edges), about 1–2 minutes. Avoid a full boil which can scald milk and change texture.

Turn off heat and let the chai rest for 1 minute to allow flavors to marry.

Strain the chai through a fine mesh sieve into cups, discarding the spices and tea leaves. Serve hot.