Chai Recipe

Chai

1. 1

   Prepare the spices

   Lightly crush the cardamom pods, cinnamon stick, cloves and peppercorns. Use the flat side of a knife or a mortar and pestle — you want them cracked open to release oils, not pulverized to a powder.

2. 2

   Simmer water with spices and ginger

   Pour 2 cups water into a medium saucepan. Add the crushed cardamom, cinnamon stick, cloves, peppercorns and 1 tablespoon grated ginger. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Let the spices steep and infuse the water for 5–7 minutes. (Longer steeping = stronger spice flavor.)

3. 3

   Add the tea leaves

   Add 4 teaspoons loose black tea to the simmering spiced water. Stir once, then simmer for 1–2 minutes more to extract the tea flavor. Avoid boiling vigorously once tea is added to prevent bitterness.

4. 4

   Add milk and sugar

   Pour in 2 cups whole milk and add 4 tablespoons sugar (adjust to taste). Increase heat slightly and bring the mixture slowly up to just below boiling — watch carefully so it does not boil over. Once it starts steaming and small bubbles form at the edges, reduce heat to low.

5. 5

   Finish simmering

   Let the chai gently simmer on low for 2–3 minutes so milk takes on full tea and spice flavor. For a stronger, more concentrated chai, simmer an extra 1–2 minutes, stirring occasionally.

6. 6

   Steep briefly then strain

   Turn off the heat and allow the chai to sit for 1 minute to settle. Using a fine-mesh strainer or tea strainer, strain the chai into a teapot or directly into cups to remove the tea leaves and whole spices.

7. 7

   Serve

   Serve hot in warmed cups. Taste and adjust sweetness if needed. Optionally, garnish with a light pinch of ground cardamom or a small cinnamon stick in each cup.