Chai Recipe

Name: Reva Modern Indian Cuisines Chai Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cups water; 1 cups whole milk; 2 tbs black tea leaves (Assam or Darjeeling); 1 tbs fresh ginger, thinly sliced; 4 pcs green cardamom pods, lightly crushed; 3 pcs whole cloves; 4 pcs black peppercorns, lightly crushed; 0.5 tsp ground cinnamon or 1 small cinnamon stick; 0.5 pcs star anise (optional); 1.5 tbs granulated sugar (or to taste); 1 tsp honey (optional, alternative to sugar); 0.25 cups water (for diluting concentrate if needed); 0.25 cups milk (extra for creamier cup, optional)

Inspired by Reva Modern Indian Cuisine

Time20m

Serves2

Make Chai Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Spice Concentrate

1 cups water

1 cups whole milk

2 tbs black tea leaves (Assam or Darjeeling)

1 tbs fresh ginger, thinly sliced

4 pcs green cardamom pods, lightly crushed

3 pcs whole cloves

4 pcs black peppercorns, lightly crushed

1/2 tsp ground cinnamon or 1 small cinnamon stick

1/2 pcs star anise (optional)

Sweetening and Serving

1 1/2 tbs granulated sugar (or to taste)

1 tsp honey (optional, alternative to sugar)

1/4 cups water (for diluting concentrate if needed)

1/4 cups milk (extra for creamier cup, optional)

Method

Spice Concentrate

Combine liquids and spices

In a small saucepan combine 1 cup water and 1 cup whole milk. Add the sliced fresh ginger, crushed cardamom pods, cloves, crushed peppercorns, cinnamon (or cinnamon stick), and star anise if using.

Bring to a simmer

Place saucepan over medium heat and bring the mixture just to a gentle simmer. Watch closely to avoid boiling over. Reduce heat to low and simmer gently for 5 minutes to allow the spices to infuse.

Add tea

Add 2 tablespoons of loose black tea leaves to the simmering spiced milk-water mixture. Stir once to submerge the leaves, then continue to simmer on low for 3–4 minutes, adjusting time for stronger (4–5 min) or lighter (2–3 min) brew.

Sweeten and finish infusion

Add 1½ tablespoons granulated sugar (or sweetener of choice) to the pan and stir until dissolved. Simmer for another 1 minute to let sugar meld with the spices and tea.

Strain

Remove the pan from heat. Using a fine-mesh sieve or cheesecloth, strain the chai into a heatproof pitcher or serving pot to remove tea leaves and whole spices. Press gently on solids to extract liquid but avoid forcing too much bitterness from tea leaves.

Sweetening and Serving

Adjust strength and sweetness

Taste the strained chai. If the concentrate is too strong, dilute with up to 1/4 cup hot water or extra milk, adding small amounts until desired strength and creaminess are reached. If using honey instead of sugar, stir in 1 teaspoon honey while the chai is hot.

Serve

Pour chai into warmed cups. Optionally top with a small splash (about 1–2 tablespoons) of extra warm milk for creaminess. Serve immediately.

Make-ahead and storage

Leftover chai concentrate can be refrigerated in a sealed container for up to 48 hours. Reheat gently on the stovetop; add a splash of milk when reheating if the chai has thickened or separated. Do not boil after refrigeration to preserve flavor.