Chai Recipe
Make Chai Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chai Base
Spice Blend (Masala)
Optional Finishes
Method
Chai Base
Prepare spices
Lightly crush cardamom pods, cloves, and peppercorns using the flat of a knife or a mortar and pestle. Thinly slice or grate the fresh ginger. This releases the aromatics for infusion.
Simmer water and spices
In a small saucepan, combine 1 cup water with the crushed cardamom, cloves, peppercorns, cinnamon stick, and ginger. Bring to a gentle boil over medium heat, then reduce heat and simmer uncovered for 4 minutes to extract flavors.
Add tea
Add 2 tsp black tea leaves (and/or 1 strong tea bag) directly to the simmering spiced water. Stir, then simmer for an additional 1 minute. If you prefer stronger tea, simmer 1–2 minutes longer, but avoid over-extracting to prevent bitterness.
Add milk and sweetener
Pour in 1 cup whole milk and add 2 tsp granulated sugar. Increase heat to bring the mixture to a gentle simmer (small bubbles around the edges), watching carefully to prevent boiling over. Simmer for 2–3 minutes so the milk warms and absorbs the tea-spice flavors.
Strain and finish
Remove the saucepan from heat. Strain the chai through a fine-mesh sieve into a cup or small pot to remove tea leaves and spice solids. Stir in 1/8 tsp vanilla extract if using, and adjust sweetness with additional sugar or honey to taste.
Serve
Serve hot in cups. For a frothy finish, pour the chai back and forth between two vessels or whisk briskly before serving. Optionally garnish with a lightly crushed cardamom pod or a small pinch of ground cinnamon.