Equipment
Ingredients
Liquids
- 250 ml water, cold
- 250 ml whole milk, cold
Aromatics and Tea
- 10 g fresh ginger, sliced
- green cardamom pods
- 2 g cinnamon stick, broken into smaller pieces
- 10 g loose black tea leaves
- 15 g granulated sugar
Nutrition (per serving)
Method
Place the sliced fresh ginger, green cardamom pods, and cinnamon pieces into a mortar and pestle. Crush them firmly to crack the pods and release the aromatic oils from the ginger.
In a small saucepan, combine the cold water and the crushed spices. Place over medium-high heat and bring to a rolling boil, reaching roughly 100 degrees Celsius or 212 degrees Fahrenheit.
Once boiling, reduce the heat to medium-low. Add the loose black tea leaves and simmer gently to extract the robust flavor and deep amber color.
Pour in the whole milk and add the sugar. Increase the heat slightly to medium and bring the mixture back up to a frothy boil, keeping a close eye on the pot so the milk does not spill over.
Remove the saucepan from the heat immediately as the foam reaches the top. Pour the hot liquid through a fine mesh strainer directly into two mugs to catch the tea leaves and whole spices. Serve hot.
Chef's Notes
- Using CTC (Crush, Tear, Curl) Assam black tea is highly recommended, as it provides the authentic, robust backbone necessary to stand up to the spices and whole milk.
- Always crush whole spices right before brewing rather than relying on pre-ground powders, as the essential oils and volatile flavor compounds dissipate quickly once ground.
- The technique of pulling the chai, which involves ladling the hot liquid high above the pot and pouring it back in, helps cool the tea slightly while creating a delightful frothy texture.
Storage
Refrigerator: 2 days — Store in an airtight container. Reheat gently on the stove without bringing to a rapid boil to prevent a skin from forming.
Reheating: Warm in a saucepan over medium-low heat until steaming.
