Sulamani Chai Recipe

Crush spices

Lightly crush the cardamom pods, cloves and peppercorns with the side of a knife or a mortar and pestle to open the pods and release oils. Break the cinnamon stick into smaller pieces (about 1 inch) if large.

In a medium saucepan, add 3 cups water and the crushed cardamom, cloves, peppercorns, cinnamon piece, and sliced ginger. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to maintain a simmer and let the spices infuse for 4 minutes. This step extracts essential oils so the chai has a fragrant, layered aroma.

Add 2 tablespoons black tea leaves to the simmering spiced water. Stir once, then let the mixture simmer for 2 minutes to extract color and tannins.

Pour in 1 cup whole milk, increase heat slightly until the chai returns to a gentle simmer (do not let it boil over). Simmer for 3 minutes so milk takes on the spice and tea flavors.

Add 3 teaspoons granulated sugar to the simmering chai, stirring until fully dissolved. Taste and adjust sweetness as desired — add up to 1 more tsp if you prefer sweeter.

If using saffron, lightly crush the threads between your fingers and stir them into the chai now so their color and flavor infuse. If using rose water, add 1 tsp at the end of cooking (do not boil after adding rose water).

Let the chai simmer for another 1 minute after sugar and saffron are added, then remove the pan from heat. If you added rose water, stir it in now. Optionally stir in 1 tsp honey for a floral finish.

Strain the chai through a fine mesh sieve or a tea strainer into a teapot or directly into cups to catch tea leaves, spices and ginger slices.

Serve hot in small tea glasses or cups. Garnish with a few saffron threads or a light sprinkle of ground cardamom if desired.