Last Updated on October 24, 2022 by Jennifer Pallian BSc, RD

A truly authentic Indian Chai tea recipe, as made for me by my lovely Indian mother-in-law. Tea the Indian way is rich and milky, deeply coloured, steaming hot, flavourful and sweet. You’ll love this homemade masala chai from scratch with warming spices like whole cinnamon.

homemade chai tea in a pot with indian spices

The pale tea that North Americans typically drink is nothing close to the tea drunk by millions of Indians.

Indian tea, called chai in hindi, is rich and milky, deeply coloured, steaming hot, and boldly flavourful with a definite need for sugar to offset the toasty bitterness.

The word chai just means tea. Chai = tea.

If you ask for chai tea in India, you’re asking for tea tea and your dorky adorableness will get laughed at a little bit.

Masala chai, on the other hand, is what you’re probably aiming for – it’s the spiced version. Masala = spices. When we think of chai in North America, we are probably thinking of masala chai.

If you visit India, you’ll see chai-wallas on every corner, calling out “chai! chai! chai!” and pouring steaming tea from a height (called “pulling” the chai), allowing it to cool a bit as it streams into little metal cups.

What is Chai Tea Made of?

What I love so much about it is that the tea is actually brewed in milk and water in a saucepan on the stove.

Because of this, it stays piping hot until ready to be drunk, rather than cooling down as it steeps in a teapot.

Authentic chai tea made from:

  • Water
  • Milk (in a ratio of roughly one part milk to two parts water
  • Lots of tea leaves or tea bags for strong infusion
  • Plenty of sugar
  • Optional addition of spices
adding milk to hot water

How to Make Chai Tea at Home

Despite what Starbucks would have you believe with their chai tea lattes, the real homemade chai tea recipe doesn’t start with a syrup and it’s not super heavily spiced.  

A “recipe” is not really necessary; it’s really the method that matters.

The most important key for flavour is to make really good strong tea without letting it get bitter from oversteeping.

adding the black tea to the milk mixture

Here’s how to make really good cup of chai:

  1. Bring water, milk and spices to a simmer in a small saucepan on the stove (adding the spices from the start gives them plenty of time to infuse).
  2. Reduce heat and add in black tea to brew.
  3. Wait for tea to steep (don’t boil it at this point or the tea releases too many tannins – those bitter compounds that make your mouth feel dry).
  4. Strain the warm spiced mixture into a mug; this will hold back the whole spices and tea leaves.
  5. Stir sugar into your chai and sweeten to taste.

Scale the recipe measurements below to the number of servings you need.

mixing the black tea and milk

Chai Tea Spices

If you love the flavour of North American coffee-shop chai lattes, you can buy tea masala at any Indian grocer, which is just a ground mixes of sweet spices.

I personally find those spice blends usually taste dusty. I prefer to infuse my chai with fresh whole spices instead.

Some of the most common spices (masala) used in Indian chai include:

  • cinnamon sticks (or 1/4 tsp ground cinnamon)
  • fresh ginger
  • whole cloves
  • green cardamom pods (or a pinch of ground cardamom)
  • nutmeg
  • allspice
  • star anise
  • fennel
  • black peppercorns

My personal favourite spice blend includes fresh ginger root, whole cardamom pods, cinnamon sticks and sometimes fennel. You can use any or all of them to make your own flavour.

I typically just toss in a few cardamom pods and fennel seeds. Warming and delicious.

If you don’t have whole spices, you can use ground. Start with a bit and work up in quantity, as the intensity will vary.

The spices for Homemade Indian Chai

What Tea Should You Use to Make Chai Tea at Home?

I love loose-leaf black tea leaves like assam or darjeeling, and the flavour is incredible in spiced tea.

  • This Tata Black Tea is the brand of premium Assam loose leaf tea my mother-in-law brings mr from India (and I can also find it at our Indian grocery stores).
  • For the most part at home, however, I use whatever black tea I can easily find at the grocery store. For me, that is basic Tetley Orange Pekoe.
  • If you are avoiding caffeine, you could make it with decaf black tea (but I find the flavour is super lacklustre) or a rooibos tea.

How to Sweeten Chai

For authenticity, it should be generously sweetened. 

I’ve seen recipes call for 1 tbsp sugar per cup. I don’t measure, but I probably use 1 1/2-2 tsp in a coffee mug. It should have a similar sweetness to hot cocoa.

Just avert your eyes and keep on spooning.

(It won’t have more sugar than a Starbucks anyway, you’ll just be aware instead of ignorant.)

To sweeten chai, you can use:

  • Plain granulated white sugar
  • Natural cane sugar (my fav, because it adds rich flavour)
  • Maple syrup or honey (not my preference, because those flavours are bolder and don’t belong)
indian chai tea from scratch in a pot with whole cinnamon

What Milk Should I Use for Chai?

You have options here:

  • Plain whole cow’s milk is the authentic standard.
  • In parts of India where fresh milk isn’t as easily available, powdered whole milk is used instead. I really actually love the flavour of this, too, and the concentrated creamy milkiness it imparts. Try it if you ever get the chance.
  • If you don’t do dairy milk, you are welcome to use your favourite substitute, however I don’t personally like the flavour of most almond, soy, or coconut milk alternatives.
  • The only milk substitute that I enjoy the texture and flavour of is Earth’s Own Barista Oat Milk (that’s an Amazon link for a visual product reference but it appears they only sell it by the case).

Is Chai Tea High in Caffeine?

Yes! Chai tea is brewed strongly with lots of black tea. However coffee contains nearly twice the amount of caffeine in tea.

Furthermore, black tea contains L-theanine, an amino acid with therapeutic calming properties.

I am a dietitian and I actually take L-theanine as a supplement for stress and sleep.

Because of this compound, the overall caffeine feeling in chai is a less-aggressive buzz than a cup of coffee.

Keep in mind that the more tea bags you use, the longer you steep it, and the more you stir it all make for a higher-caffeine chai.

filtering the tea granules

Are There Health Benefits to Drinking Chai?

Wondering what chai tea can do for you or if it’s healthier than drinking coffee? Well, masala chai infused with spices may offer some impressive health benefits. Spices like black pepper, cardamom, cinnamon, and clove have shown biological activity in preventing disease.

There is good evidence to show that spices can reduce inflammation, and chronic inflammation is related to so many illnesses.

So drink up, chai lovers! Happy cozy-weather sipping. (And thanks, Amma, for all the tea and love.)

Watch the Chai Recipe Video:

More Popular Indian Recipes

Authentic Homemade Indian Chai

Prep Time 1 min
Cook Time 5 mins
Servings 1
Drinks
Indian

Ingredients
  

  • 8 oz water
  • 4 oz whole milk
  • granulated sugar to taste (about 2 heaped teaspoons per serving, traditionally)
  • 1 heaping tablespoon of black tea empty out tea bags to make a tablespoon if you don’t buy loose leaves

Add any (or all) of the following:

  • 4 cardamom pods smashed with side of a knife
  • small piece of cinnamon stick
  • ¼ ” coin of fresh ginger
  • pinch of fennel seeds about 10 seeds

Instructions
 

  • Bring water and milk to a simmer with desired spices in a medium saucepan.  Reduce heat to lowest setting and add tea. Steep until tea takes on a deep, pinky-tan colour, about 3 minutes, stirring occasionally.  Strain into a cup and stir in sugar to taste.

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Michelle Hoffee
Michelle Hoffee
4 years ago

Hi Jennifer! I am a big chai tea fan, and after spending some time in India this past November I am having serious chai withdrawals! I had on a whim bought some masala chai in a foil in old Delhi spice shop more to support them then hope it would taste as well as the tea I was having everyday. To my surprise, it was exactly perfect chai! I went through the 200 grams in 10 days, pacing myself! The spice shop won’t ship so I’m having a hard time finding the actual black tea they used. This, a most ground Folger crystal looking loose black tea is the key part to making dark, rich chai.

Any thoughts where to get this loose tea here in the states?

Thank you for sharing your recipe and experiences.

Dhanyavaad!

Michelle

Michelle

Torie
Torie
4 years ago

A friend of mine just taught me this recipe and she gave me her loose leaf tea to start with. Exactly as you described…she gets Brooke Bond RED LABEL loose leaf black tea. It’s on Amazon…but it’s really expensive compared to local Indian Shops 🙂 Hope this helps 🙂

Na Na
Na Na
3 years ago

4 stars
I would suggest going to mountain rose herb site and checking out their firefly chai.

Camellia Sinensis
Camellia Sinensis
2 years ago

You want a “broken orange pekoe” Assam. Assam black tea comes from the Assam region of of Northeast India. It’s relatively low elevation to other tea growing regions produces a strong, malty, tea. Assam makes a full-bodied, deep amber cup perfect for drinking with milk and sugar.

Broken orange pekoe is a grade of tea, slightly below mid-grade. You don’t want too high of a grade as it’d be counterproductive (too delicate) and needlessly expensive, but you don’t want to use stale dust either.

If this is all too much info, look for an “Irish/Scottish Breakfast” tea, these are strong and hearty!

Joc’
Joc’
1 year ago

Love your nom-de-plume 😉

Viv
Viv
1 year ago

4 stars
Well said. I always liked Assam once I found it-it’s strong malty flavor. But we should NOT boil those teas I think. The specific indian kind is made to be boiled. But most teas for export to west are meant to steep only. And yes the “irish breakfast” tea is also nice strong in flavor. to hold up to the spices.

Last edited 1 year ago by Viv
Timothy Danielson
Timothy Danielson
2 months ago

I have wondered what the best Twinning’s tea to use would be? Irish breakfast or say their Darjeeling?

Nadia Donohoe
Nadia Donohoe
4 months ago

Any Middle Eastern store will have loose leaves black tea.

Moreno Ielmini
Moreno Ielmini
4 years ago

Hi Jennifer,
After I read your “indian chai recipe”, that I found very original, I completely agree with your writing.
Every things you said was right an your speach demonstrates that you love your Land.
I’m of course very fond of good masala chai???
Pls forgive my English, cause I’m not from English mother tongue (as you can easily see ??). I’m from Switzerland.
Bye,
Moreno

Moreno Ielmini
Moreno Ielmini
4 years ago

Hi Jennifer,
After I read your “indian chai recipe”, that I found very original, I completely agree with your writing.
Every things you said was right an your speach demonstrates that you love your Land.
I’m of course very fond of good masala chai???
Pls forgive my English, cause I’m not from English mother tongue (as you can easily see ??). I’m from Switzerland.
Bye,
Moreno

Michelle Hoffee
Michelle Hoffee
4 years ago

Hi Jennifer! I am a big chai tea fan, and after spending some time in India this past November I am having serious chai withdrawals! I had on a whim bought some masala chai in a foil in old Delhi spice shop more to support them then hope it would taste as well as the tea I was having everyday. To my surprise, it was exactly perfect chai! I went through the 200 grams in 10 days, pacing myself! The spice shop won’t ship so I’m having a hard time finding the actual black tea they used. This, a most ground Folger crystal looking loose black tea is the key part to making dark, rich chai.

Any thoughts where to get this loose tea here in the states?

Thank you for sharing your recipe and experiences.

Dhanyavaad!

Michelle

Michelle

Torie
Torie
4 years ago

A friend of mine just taught me this recipe and she gave me her loose leaf tea to start with. Exactly as you described…she gets Brooke Bond RED LABEL loose leaf black tea. It’s on Amazon…but it’s really expensive compared to local Indian Shops 🙂 Hope this helps 🙂

Moreno Ielmini
Moreno Ielmini
4 years ago

Hi Jennifer,
After I read your “indian chai recipe”, that I found very original, I completely agree with your writing.
Every things you said was right an your speach demonstrates that you love your Land.
I’m of course very fond of good masala chai???
Pls forgive my English, cause I’m not from English mother tongue (as you can easily see ??). I’m from Switzerland.
Bye,
Moreno

Michelle Hoffee
Michelle Hoffee
4 years ago

Hi Jennifer! I am a big chai tea fan, and after spending some time in India this past November I am having serious chai withdrawals! I had on a whim bought some masala chai in a foil in old Delhi spice shop more to support them then hope it would taste as well as the tea I was having everyday. To my surprise, it was exactly perfect chai! I went through the 200 grams in 10 days, pacing myself! The spice shop won’t ship so I’m having a hard time finding the actual black tea they used. This, a most ground Folger crystal looking loose black tea is the key part to making dark, rich chai.

Any thoughts where to get this loose tea here in the states?

Thank you for sharing your recipe and experiences.

Dhanyavaad!

Michelle

Michelle

Torie
Torie
4 years ago

A friend of mine just taught me this recipe and she gave me her loose leaf tea to start with. Exactly as you described…she gets Brooke Bond RED LABEL loose leaf black tea. It’s on Amazon…but it’s really expensive compared to local Indian Shops 🙂 Hope this helps 🙂

Moreno Ielmini
Moreno Ielmini
4 years ago

Hi Jennifer,
After I read your “indian chai recipe”, that I found very original, I completely agree with your writing.
Every things you said was right an your speach demonstrates that you love your Land.
I’m of course very fond of good masala chai???
Pls forgive my English, cause I’m not from English mother tongue (as you can easily see ??). I’m from Switzerland.
Bye,
Moreno

Michelle Hoffee
Michelle Hoffee
4 years ago

Hi Jennifer! I am a big chai tea fan, and after spending some time in India this past November I am having serious chai withdrawals! I had on a whim bought some masala chai in a foil in old Delhi spice shop more to support them then hope it would taste as well as the tea I was having everyday. To my surprise, it was exactly perfect chai! I went through the 200 grams in 10 days, pacing myself! The spice shop won’t ship so I’m having a hard time finding the actual black tea they used. This, a most ground Folger crystal looking loose black tea is the key part to making dark, rich chai.

Any thoughts where to get this loose tea here in the states?

Thank you for sharing your recipe and experiences.

Dhanyavaad!

Michelle

Michelle

Kinnera
Kinnera
4 years ago

5 stars
Great chai recipe!!!! Just made it. I didn’t use the fennel seeds. Wasn’t aware that they did that.

Carly perez
Carly perez
4 years ago

5 stars
So delicious. Thank you.

Reina
Reina
3 years ago

I’ll have to give this recipe a try, it looks and sounds delicious. Also funny you say that about North American tea, cause Darjeeling tea perfectly fits that description, and it’s from India.

nicole (thespicetrain.com)
nicole (thespicetrain.com)
3 years ago

LOVE the photography, such beautiful light!!

Lisa McLean
Lisa McLean
3 years ago

Thanks so much! This is actually do-able. I just returned from my first trip to India. A guy would bring a cup of chai to my room every day at 9am and 11am. I’m hooked! I must have this every day! I’m so thankful for the measurements … I can’t do the “just add what you like” because I have no idea what I like yet. This is a great way to start. Our chai was always so HOT … it must be because they had it simmering on the stove downstairs. My husband’s in town buying the cardamom and ginger. Can’t wait!

Dianne
Dianne
3 years ago

I really enjoy Chai tea, but don’t like the flavored brands. This authentic recipe is simply amazing!!! Thanks so much for sharing it. As I don’t enjoy sugar in my tea I modified it to reflect that and just take the bitterness out of the black tea. This is by far the best cup of tea I have ever drunk. . . (i’m canadian Eh!)

Gabriela
Gabriela
3 years ago

Lol this article is awesome! I went to India a few years ago and remember how SWEET chai was. I actually drink yerba mate tea so it’s very differently prepared, and no, I never buy chai at Starbucks. If I can get my hands on some loose chai I’ll give it a go using this article. This a great take on what chai means. Cheers!

Joesph
Joesph
3 years ago

Can I ask why the recipe starts with a story? Cause like a lot of online recipes do this, I don’t get it. Like people google a specific recipe and have to scroll down before they find the content they are looking for. I’m thankful here it’s relatively short here, but I honestly wish it wasn’t there. Don’t take this as an attack on you, but I honestly don’t care about all the fluff when I want to know a recipe, and I’m sure other people feel that way too. I hope you can take this as a criticism that can help your writing in future.

Not to say you have to be completely bland and matter of fact if you are looking to be creative, I think a tidbit or 2, some extra options when making the food, depending on the persons tastes, or anything else that doesn’t detract from the main recipe or point, can make it livelier and make it so the reader gets to know the chef and writer as well. For example binging with babish, a popular YouTube chef with a how to cook channel, entertains people with witty commentary while getting right to the recipe as well.

That being said, I appreciate that you have given me the means to try this wonderful tea at home. Thanks

Evelyn Letourneau
Evelyn Letourneau
3 years ago
Reply to  Joesph

5 stars
Wow, your dislike of the really nice story is as long as the story. That’s pretty funny.

emily
emily
2 years ago
Reply to  Joesph

5 stars
I would say just scroll down then. . .

kristinajacobsen
kristinajacobsen
2 years ago
Reply to  Joesph

5 stars
joseph: i think the story was offered because food doesn’t exist in a vaccum: it has a cultural context! knowing that, and being aware of that, while we are cooking it, can be really meaningful to those of us looking to connect with other worlds and other people in and through our cooking! so, that’s why the story was included 🙂

Yuhzimi
Yuhzimi
2 years ago
Reply to  Joesph

She’s a blogger. Bloggers…blog. That’s just the genre. If you’re looking for more of a cookbook type presentation, you may want to consider a site like Allrecipes.com (excellent resource). However, if you visit a food blog then, by definition, you’re going to get a story.

That being said, I’m looking forward to trying this chai. I hadn’t thought about putting cardamom and fennel seeds in.

Peace and Love,
Yuhzimi

Molly
Molly
2 years ago
Reply to  Joesph

5 stars
Hi Joseph, you just have to look at the top of every post on most food blogs, it says “Jump to recipe” and you can click that and zoom straight to the recipe. It took me awhile to figure that out too, even though I often love reading the posts!
Just made this chai recipe today and it’s delicious!!

Michelle
Michelle
2 years ago
Reply to  Joesph

Hi Joseph, I know exactly what you mean. I’ve since gotten use to it, but it used to do my head in so to speak.
M understanding is that a lot of this started as a way to protect the ‘Chef/cook’ legally. As you can’t post a common recipe without ‘making it yours’. In the case of a recipe like this, that would be used over an over again by all sorts of cooks/chefs, the way you make it your own is to post a back story. As well as changing something, even just one thing. Which can even be the method.
Enjoy your future scrolling 🙂

Courtney
Courtney
3 years ago

Hi! Could you potentially make a large batch of this, refrigerate, and reheat later? If so, how long do you think it’ll keep for? I’m excited to try this. Thanks!

Karen
Karen
2 years ago

Will somebody please tell me what a “1/4″ coin of ginger” is? I am guessing it is a cut of the root 1/4″ thick, but how large a piece?

Angela
Angela
1 year ago
Reply to  Karen

5 stars
Make ginger “coins” by slicing the root into rounds across the grain. Roughly the size of a silver dollar (or Loonie dollar coin if you’re Canadian!). Maybe about an inch or so in diameter? It’s not an exact measurement since the size of ginger fingers vary.

Jessie Carter McDonald
Jessie Carter McDonald
2 years ago

What black tea is used…English, Darjeeling??? I have yet to find a recipe that actually is specific.

Paula Smith
Paula Smith
2 years ago

5 stars
While I do love Chia tea and that is obvious since I was looking up how to make it. Pale American tea? Being from South Mississippi, I make strong sweet tea. That we have over ice and so it is a year round thing. I can only tolerate hot teas on the chilly days since heat and humidity are common place.

kristina jacobsen
kristina jacobsen
2 years ago

5 stars
what a delicious recipe! we are in abu dhabi and wanted to learn how to make a delicious, full-flavoured version of this drink, and that is what we got (we even added a little condense milk at the end, to make it more like karak)! also loved the broader cultural context and the story offered!

Carolina
Carolina
2 years ago

5 stars
I never write reviews, but after making this I just had to. The flavor was amazing and I will never go back to the store bought stuff!!! As recommended, I only used fresh spices instead of the Masala mix, and added anise seed in addition to the others… It turned out so good!!! My only recommendation for plant based folk is to adjust the water/milk ratio to 50/50, since plant milks are much more water.
Thanks for sharing this wonderful recipe

Sandra Thibault
Sandra Thibault
2 years ago

5 stars
I make enough for about 8 smallish servings in a dutch oven. Strain and store in a large pitcher in the fridge. It will last me 1-2 days before I have to make more. I like tea very much, but after drinking homemade chai regular black tea pales in comparison. I buy black tea from The English Tea Store, or Tevana has teas also.

Pearl
Pearl
2 years ago

5 stars
Delicious tastes like the real deal and without the black tea it’s just as tasty either way if you want caffeine free

Monica Kharbanda
Monica Kharbanda
1 year ago

5 stars
As someone who has been making chai at home for 25 years, this recipe is very true. I liked the backstory (which normally I scrolled through) bc it gave me a perspective on what type of “chai” would be made.
I was taught milk:water ratio of 1:2 (ish) when I used 2%, 1:3(ish) with whole milk and you can even use evaporated milk when serving to guests to get a really milky flavor. Every once in a while I get tea from the motherland that no matter how hard I try I cannot find here.
I like to use tetley loose leaf tea when buying in the US (again orange pekoe) bc I feel it has a better flavor than red label… but red label is fine and found in every international store that has anything Indian.

My fav spice: just cardamom… which I now keep in a spice grinder bc we make this at least daily if not more…. though in the winter months adding ginger is my second. 🙂

Rishi
Rishi
1 year ago

Has any one tried Hanuman Chai? That is the true chai made in the real authentic Indian way

Claire
Claire
1 year ago

This recipe was very easy and it’s so delicious!! I added a pinch of allspice and a little bit more cinnamon and it was perfect.

Rickesh A Patel
Rickesh A Patel
1 year ago

4 stars
You add far too much milk and instead of sugar add honey so the tea is much healthier and good
My mom makes amazing chai and only need a splash or two of milk. Also I wonder what kind of black tea (best to avoid tea bags)
I also found shredded ginger is great but on cold days tiny ginger bites can really warm you up far more! Hope this helps 🙂

Joellemae
Joellemae
1 year ago

5 stars
My favorite Indian restaurant used to have the best chai tea. Whenever I go to coffee shops or see recipes on Pinterest, they always include pepper. I don’t know why anyone would want that type of kick in their tea. I’m glad I came across your recipe because it has occurred to me that the Indian version of chai is different than the American version. I can’t wait to make this myself. I think I might make a giant batch and just reheat a serving at a time. That should work right?

andrea colognese
andrea colognese
1 year ago

4 stars
I love your frank “outing” on north American teas and chai drinking as insipid and “spineless.” -so true. One error: “You can by (you mean: buy) tea masala at any Indian grocer…”

Kathleen Bryce
Kathleen Bryce
1 year ago

I saw the ingredients you listed for the tea but in the recipe you omitted the cloves and star anise. why ? and if wanted to add them how much to add ? I really want to try making this tea at home. But am a bit confused.

Cynthia
Cynthia
10 months ago

This recipe sound delicious and I can’t wait to try it! I really appreciate your personal spice recommendation

I don’t agree with Joesph’s take that the story leading up to the recipe is boring, in fact I found it very interesting. Even keeping this in mind, If I could make a suggestion: try to keep words that could be perceived as needlessly aggressive and/or provocative out of a story meant to incite people to look at your recipe. Just as an example: weak, dirty, spineless.

I should mention that I generally share your opinion that most teas do in fact lack taste, but some like jasmine are actually very good. I would definitely recommend you try it if you never have.

Donna Singh
Donna Singh
10 months ago

That is different than the way I learn it from my Indian Husband and his family. They boil the milk last. All other ingredients are used first water, tea, spices, and sugar. Let it boil awhile and after add the milk and boil again. Spices we use cardamom both green and black, fresh ginger, cloves, and optional cinnamon, fennel, star of anise.

brooklyn
brooklyn
8 months ago

so good

Shubhashis
Shubhashis
6 months ago

For folks who have no access to the loose tea leaves of India, just order “Tata tea gold” online. Perfect mix of leaves and CTC to give the best chai experience.

And if you find loose leaves, go for Assam CTC leaves, which will bring up the stength. Optionally mix with Golden Darjeeling first/second flush leaves at 1 Darjeeling : 3 Assam CTC for the perfect blend.

Kiara
Kiara
5 months ago

Absolutely love this recipe and would definitely recommend this

devinder
devinder
4 months ago

go to a local Indian Grocer and get loose leaf tea . It will be cheaper . Taj Mahal or Brooke Bond tea.

James
James
4 months ago

I’m a newcomer to chai. Recently stopped drinking coffee and sought an alternative, leading me to a Starbucks chai latte. Thereafter, I sought a chai to prepare at home and am currently enjoying Twinnings No.29 (Dark Chai). Not sure how it compares against other blends, I find it very similar to Starbucks chai..

Cynthia
Cynthia
3 months ago

As a complete novice to chai who’s always wanted to try it, I appreciate your traditional recommendations for the quantity of sugar to add.

Cynthia
Cynthia
3 months ago

4 stars
Forgot to add a note to my last comment. However, also a novice, I feel that two detail are missing that may seem entirely too obvious to the more experienced cook:

1) Should we stir the water and milk mixture while it’s simmering? Even on the lowest heat setting, I’ve noticed the milk tends to stick to the bottom if not stirred but not sure if this affects taste and simmering time.
2) Even after straining, there was still a small film of milk on top. Not hard to remove, but something to tell people to watch out for.

The recommendation for the sugar seemed spot on. Two tablespoons made for a good taste with even just cinnamon, which was all that I had on hand.

All in all, an excellent recipe!

green
green
21 days ago

Can you not call it chai tea? That literally means tea tea

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