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Ah, Indian chai, that explosion of spices and sweetness that warms you from the very first sip. Honestly, at home, it has become my little evening ritual, even though I admit I sometimes tend to cheat a bit with the amounts.
This tea carried by a blend of spices transports you straight to India, especially when prepared a bit old-fashioned, with real black tea, milk, and that magical spice mix. It’s sweet, spicy, and a little addictive, believe me.
But beware, real chai is an art, a balance to find between cinnamon, ginger, cloves, and sometimes a hint of pepper. Every family has its version; mine is often a bit too strong.
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That’s why I’m going to share my favorite recipe, the one I don’t always prepare perfectly, but which always has its little effect, especially when I add a touch of fresh ginger, right at the end. You’ll see, it’s not rocket science.
The essential ingredients for an authentic and flavorful Indian chai
To make a good chai, the ingredients play a crucial role. I sometimes forget one detail, often the pepper, which gives that little kick, but you’ll see, it’s indispensable. The list is simple but must be respected for authenticity.
- 500 ml of water (to properly infuse the spices)
- 2 teaspoons of loose black tea (Make sure it’s strong, I often use Assam)
- 250 ml of whole milk (or semi-skimmed, but the richer the milk, the better)
- 1 to 2 tablespoons of sugar (it depends, I like it sweetened)
- 1 stick of cinnamon
- 4-5 cloves
- 4 black peppercorns
- 1 small piece of freshly grated ginger (or half a teaspoon of ginger powder as a substitute)
- 1 to 2 cardamom pods (lightly crushed to release the aromas)
Preparing your Indian chai: the process with my little tips
Come on, I’ll tell you how I do it, no pretense. It all starts by heating the water, that’s essential, but not only that…
- Bring the water to a boil with all the spices (cinnamon, cloves, pepper, ginger, cardamom) in a small saucepan. I let it simmer for 5 minutes so it releases all the flavors well.
- Add the black tea and boil for another 3-4 minutes. I often hesitate to leave it longer for a stronger taste, especially when I want a chai that “holds the body”.
- Pour in the cold milk (yes, that’s the thing that seemed weird to me at first, but it works) and turn the heat back on low. Be careful, to prevent the milk from boiling over, you have to watch closely!
- Let it come to a boil one last time, then taste. Here, adjust sugar and even spices if needed. And yes, I often add a bit of freshly grated ginger for that final little kick.
- Strain everything before serving, otherwise watch out for the spice pieces and grains that can get stuck in your teeth – not very glamorous.
The indispensable utensils for making your homemade chai
Well, let’s not kid ourselves, chai is often made without much fuss, but some tools still make life easier:
- A small saucepan to boil spices and milk
- A sieve or fine strainer, absolutely not to be skipped for a smooth cup
- A fine grater if you use fresh ginger, otherwise a measuring spoon for powder
- A teaspoon to measure your black tea
- A mortar and pestle to crush cardamom and pepper (well, if not available, you can tap with the back of a spoon)
What I love (and avoid) when I prepare this spiced tea
I love the moment when the kitchen fills with cinnamon and spice scents, it’s almost magical. Sometimes I let it boil a bit too long, which can make the taste a bit too strong, but hey, that’s also part of chai’s charm.
I’m not a fan of too rigid recipes. Sometimes, I play with the amount of ginger or cloves depending on my mood (and my stock!), it makes all the difference. The trick is to taste often, add a bit of sugar, a bit more milk, basically do it your way.
Finally, I truly recommend using good black tea, it changes everything. I can already see you thinking “ah but it takes long”, I also thought it would take me forever, but actually, it’s quick and worth it.
What is the difference between traditional chai and chai latte?
Traditional chai is a tea infused with spices and milk, often stronger, while chai latte generally includes more milk foam and can sometimes be sweeter, intended for a creamier texture.
Can powdered spices be used for chai?
Yes, but be careful not to add too much, as powdered spices are more concentrated and can mask the taste of the tea and other spices.
How to adjust sugar in chai?
Sugar is completely adjustable according to your taste. Some like chai very sweet, others prefer just a hint. I suggest adding a little, tasting, then adjusting gradually.
Can chai be made without milk?
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Of course! This is sometimes called “masala tea” without milk. The preparation is the same, but the milk is replaced by a simple, more concentrated infusion of spices and tea.
How to store the spice blend for chai?
You can prepare a spice blend in advance and store it in an airtight container away from light. This will make daily preparation easier and will refine the flavors over time.
