Total Time
10mins
Prep 5 mins
Cook 5 mins

If you like a creamy chai, try this one. Using whole spices instead of spice powders produces a clean taste, prevents a murky suspension, and no dregs in the bottom of the cup. Star anis and/or a vanilla bean can be added for variation. From Fresh Indian cook book, by Sunil Vijayakar. NOTE: Though this is a strongly brewed tea, some posters thought it was too strong for their taste. So I've added options to Steps 2 and 3 for those that prefer a less strong tea.

Ingredients Nutrition

Directions

  1. Combine all ingredients in a pan.
  2. Bring to a gentle boil, then simmer 2-3 minutes (for less strong tea, simmer only 2 minutes).
  3. Let it set for 2 minutes, then simmer again until hot (for less strong tea, let set for one minute, no need to simmer again, it should still be hot).
  4. Strain and pour into a mug or tea glasses. Sprinkle cinnamon on top.
Most Helpful

5 5

Fabulous Kathy! I used Darjeeling loose tea, one of my favourite black teas. I opted for the with milk version and LOVED this, really loved the combination of cardamom and ginger with the other spices. I added a brown sugar cube to taste and enjoyed this in the salon for a mid-morning spicy cuppa! Made for the Asian Not Just Curries tag game, merci Kathy - a keeper, and on my next Indian meal menu! Karen/FT :-)

5 5

It didn't taste like the chai I remember but I enjoyed it. I made only a half batch,I used a black tea bag and I didn't simmer it for too long.From other experiences I knew ginger could get too overpowering.Thanks for sharing.

5 5

I scaled this down for 1 serving and really enjoyed as a nice warming breakfast tea. Thanks! Made for the Asian game March 2010.