Almost all of South Asia makes chai like this. Or well I do. While there’s no fixed recipe, this one is a good place to start. It may feel like you’re over-steeping the tea but this technique works well because it blends the flavors of milk, tea and spices really nicely. Here are the steps involved in making the perfect cup of Indian chai:

1 cup of tea = 1 serving size

Step 1 

• Pour 1/3 cup of water into a pot and bring it to a rolling boil.

• Add the loose spice blend to it. For one cup I’d shoot for 2-3 tsp of spice mix.

Step 2 

• Brew for 2 mins and you see bubbles or once a desired body and liquor strength has been achieved; the spice and water mixture should have tinted the water brown,

• You will then add  2/3 cup of milk and desired sweetener (sugar, honey, stevia, agave, etc.).

  • Option to add sweetener to desired taste,

  • If using non-dairy product, I prefer oat milk since it does not curdle

Step 3 

• For one cup of tea, you may opt to follow 2:1 ratio of milk and water.

  • However, you may play around with the quantity as your personal preference for tea strength and flavor.

Step 4

• Once milk, spice mixture and water have been added turn the heat to medium-low.

• Simmer the chai for additional 2-3 minutes.

Step 5 

• When the milk, water and spice mixture starts to bubble, turn heat down to low. Wait until the bubbles settle.

• Add 2-3 tsp of the black tea. One teabag is 3 tsps/1 tbsp of black tea.

• Let the tea leaves steep for 2-3 minutes. Swirl the mixture (water + spice + milk + black tea)

• Once the chai takes on a light caramel color, it’s ready to be poured.

• Turn the heat off.

Step 6

•  Strain the chai to separate leaves and other ingredients.

Step 7

•  Pour it into cup and enjoy.