Ingredients
Liquid Ingredients
- 1 1/2 cups water
- 3/4 cup whole milk (or any plain plant-based milk)
Tea and Sweetener
- 2 1/2 teaspoons loose black tea (strong Assam recommended)
- 1–2 tablespoons sugar (to taste)
Spices
- 6 green cardamom pods (crushed)
- 1 1/2–2 inches fresh ginger (crushed)
- 6–8 whole black peppercorns (lightly cracked)
- 1 small cinnamon stick
- Optional: 1 whole clove
Instructions
- Boil the spices: Combine the water and all of the spices in a small saucepan. Bring to a rolling boil over high heat, then reduce slightly and boil uncovered for 5–7 minutes, allowing the liquid to become deeply fragrant and slightly reduced.
- Add the tea: Stir in the loose black tea leaves and return the mixture to a lively simmer. Boil for 1–2 minutes until the tea darkens and releases a robust aroma.
- Finish the chai: Pour in the milk and add sugar according to your taste. Bring the chai back to a simmer, then reduce the heat to low and let it simmer gently for 3–5 minutes, stirring occasionally until the chai is rich, aromatic, and lightly frothy.
- Strain and serve: Remove the saucepan from heat. Strain the chai through a fine mesh strainer into mugs to remove the spices and tea leaves. Taste and adjust sweetness if needed, then serve hot.
Notes
- You can adjust the amount of sugar to your preference or substitute with honey or other sweeteners.
- For a vegan version, use plant-based milk instead of whole milk.
- Fresh crushed ginger gives the chai a warm spicy note, adjust the quantity for milder or stronger flavor.
- The optional clove adds an additional layer of warmth and aroma if desired.
- Use strong Assam tea for the classic robust flavor that stands up to the spices and milk.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Indian
