Chai is usually made in a pot big enough to hold the finished drink.
Consider proportions of approximately 2-3 parts Water to 1 part Milk.
(If the guests are honored friends, prestigious, or in need of impressing, use more Milk or even Cream. If you need to make it go around or the “guests” are the family type, use more Water…)
To make a qt/liter of Chai:
Use 3 cups of Water in a stainless steel pot big enough to hold the finished amount.
Start heating the Water.
Take a 3-5″ stick of Cinnamon (hard or soft) and throw it in.
Throw in about 10 whole Cloves.
Throw in about 8-10 crushed Green Cardamom Pods.
Throw in about 10 whole Black Peppercorns.
Throw in about 1 to 1-1/2 inches of thin sliced fresh Ginger. Doesn’t need to be peeled.
Bring to a rolling boil and let it go a few minutes.
After at least 5 minutes, better 10, add a rounded Tblsp of Black Tea, or 3-4 Tea bags.
Continue to boil for at least 5 minutes.
Add the Milk, approx 1 Cup.
Bring back to a boil.
WATCH! MILK BURNS!
Sugar is commonly added to the pot at this time.
Try breaking off a piece of “Gur” or “Jaggery” to sweeten the Chai.
Add your own sweetener, or not…
Strain and serve really hot!
If made well, a good Chai will not need sweetener. Sometimes though, the sweetener is just what melds the flavors.
You’ll find many from the East like their Chai really sweet. Yes, those syrupy sweet Chai boxes really do emulate the Indian Chais in at least one way.
Add more Black Pepper and Ginger when you feel a Cold coming on. Don’t be afraid to, “Spice it up!”
You may eliminate the Ginger or Pepper, Cloves, Cinnamon, if you want. But, why?
Try making Chai from only one or 2 of the ingredients anyway.
You may also add or substitute more flavors!
Try adding 1 Black Cardamom Pod, crushed, for an earthy, sharp, winey flavor. Tastes fantastic!
Try adding 1 Star Anise Pod, for a sweetness and exotic boost.
Try adding Fennel Seeds, (1 tsp) for a mellower, sweet flavor.
Try adding a few drops of Vanilla Extract at the end.
Don’t forget the Whipped Cream squirter!
Try boiling the spices for up to 30 minutes or more before adding the Black Tea. Add Water to replenish that boiled away while cooking.
As you can see, Chai becomes your own recipe real easily.
Play with the flavors.
You’ll find as many Chai recipes as families in the East.
Traditional Chai Tea Recipe
Chai is usually made in a pot big enough to hold the finished drink.
Consider proportions of approximately 2-3 parts Water to 1 part Milk.
(If the guests are honored friends, prestigious, or in need of impressing, use more Milk or even Cream. If you need to make it go around or the “guests” are the family type, use more Water…)
To make a qt/liter of Chai:
Use 3 cups of Water in a stainless steel pot big enough to hold the finished amount.
Start heating the Water.
Take a 3-5″ stick of Cinnamon (hard or soft) and throw it in.
Throw in about 10 whole Cloves.
Throw in about 8-10 crushed Green Cardamom Pods.
Throw in about 10 whole Black Peppercorns.
Throw in about 1 to 1-1/2 inches of thin sliced fresh Ginger. Doesn’t need to be peeled.
Bring to a rolling boil and let it go a few minutes.
After at least 5 minutes, better 10, add a rounded Tblsp of Black Tea, or 3-4 Tea bags.
Continue to boil for at least 5 minutes.
Add the Milk, approx 1 Cup.
Bring back to a boil.
WATCH! MILK BURNS!
Sugar is commonly added to the pot at this time.
Try breaking off a piece of “Gur” or “Jaggery” to sweeten the Chai.
Add your own sweetener, or not…
Strain and serve really hot!
If made well, a good Chai will not need sweetener. Sometimes though, the sweetener is just what melds the flavors.
You’ll find many from the East like their Chai really sweet. Yes, those syrupy sweet Chai boxes really do emulate the Indian Chais in at least one way.
Add more Black Pepper and Ginger when you feel a Cold coming on. Don’t be afraid to, “Spice it up!”
You may eliminate the Ginger or Pepper, Cloves, Cinnamon, if you want. But, why?
Try making Chai from only one or 2 of the ingredients anyway.
You may also add or substitute more flavors!
Try adding 1 Black Cardamom Pod, crushed, for an earthy, sharp, winey flavor. Tastes fantastic!
Try adding 1 Star Anise Pod, for a sweetness and exotic boost.
Try adding Fennel Seeds, (1 tsp) for a mellower, sweet flavor.
Try adding a few drops of Vanilla Extract at the end.
Don’t forget the Whipped Cream squirter!
Try boiling the spices for up to 30 minutes or more before adding the Black Tea. Add Water to replenish that boiled away while cooking.
As you can see, Chai becomes your own recipe real easily.
Play with the flavors.
You’ll find as many Chai recipes as families in the East.