passion begins with the right ingredients
milk
for a rich and embracing cup, it's all about fresh, high-fat milk. your everyday whole milk sits at about 3.5% fat, but for that extra creaminess, go higher. low-temp pasteurized milk is a beacon of freshness and will elevate your chai journey.
for a chai that feels like a comforting embrace, go all in with milk. if you’re looking for something lighter, a 1:1 ratio with water does the trick. plant-based milk? creamy oat milk is a delightful choice. i typically use pure whole milk.
tea
the best chai doesn’t demand the most expensive tea. embrace the robustness of ctc tea; its depth beautifully counters the creamy milk.
chai is personal. if you crave strength, go for 3 tsp of tea. if subtlety is your thing, 1–2 tsp should do. adjust based on the milk-water blend and the tea's inherent strength. i prefer the depth of 3 tsp.
spices
the magic is in the details, and nothing captures it like freshly crushed spices. pre-ground mixes? they’ve lost their spark. keep it vibrant and aromatic with whole spices.
the spice blend in chai is a realm of exploration. staples include cardamom, clove, cinnamon, peppercorn, and ginger. for me, 1–2 cardamom pods create the perfect warmth. but the world of spices is vast; find your blend.
sugar
white sugar adds pure sweetness, brown sugar brings a touch of caramel, while gur envelops with tradition. artificial sweeteners just can’t match the authentic warmth of natural sugars.
sugar’s role goes beyond sweetness; it’s a balancer. even a hint can elevate the chai, offsetting bitterness and intensifying flavors. if you opt for less sugar, consider easing on the tea. i find 1.5–2 tsp of white sugar to be just right.
whipping up a heartfelt brew for two
- 1. start with 2 cups of your milk/water blend in a cold pot.
- 2. add an extra 1/2 cup to account for the natural reduction during boiling—a constant regardless of batch size.
- 3. lightly crush your chosen spices and add them to the milk. reserve ginger—only add it once the milk is already boiling.
- 4. light the flame to a medium heat, stirring occasionally.
- 5. as the milk begins to boil, introduce the sugar, ensuring it dissolves seamlessly.
tip: if you seek a stronger chai, sweeten just before the finish.
- 6. add the tea leaves to infuse for 5 minutes. ensure the flame keeps the brew at a comfortable simmer, and stir often to unlock all the flavors.
tip: bigger batches might need a tad longer. trust your palate and adjust accordingly.
- 7. strain your brew and serve it with love. extract every precious drop from the tea leaves—they hold the essence of your drink.