Indian Chai

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Drinks
Cuisine	European
Servings (Default: 4)

Ingredients

0.5 liter ½ milk
1 liter water
3 teaspoons tea (loose black tea - better chai black tea)
5 tablespoon cane sugar
5 cardamom capsules, crushed in a mortar
4 piece (s) ginger, fresh (small s), finely sliced
1 teaspoon spice mix (masala)
1 stick cinnamon, fresh, a small piece it

Instructions

Put the water and milk in a large pan. Set the stove to the highest level and add all the ingredients (add more or less depending on your taste - it`s up to you)
Bring this mixture to the boil. When boiling for the first time, wait until the liquid foams up. Remove the pan from the heat and let the liquid sink back down. Put the pan back on the hotplate until the tea boils again. Take it off the stove again. Repeat the whole thing 3 times. Then strain immediately and serve.
Notes: Keep the spice residues in the pan and store in a cold place. Use again the next time you cook chai. Bring it to the boil again 3 times.
The more often the mixture is used, the better the chai tastes.
Tips: Be sure to use brown cane sugar for the authentic aroma.
Special chai black tea and masala spice mix are available in the India shop.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.