Chai for Two (Indian Tea Recipe)

Ingredients

• 360 ml (1 1/2 cups)water
• 1 pinchground cardamom (optional)
• 4 teaspoonsblack tea leaves (for example, Wagh Bakri)
• 120 ml (1/2 cup)full-fat milk
• to tastesweetener of your choice

Instructions

1. 1

   Boil the water

   Heat the water in a deep saucepan over medium-high heat until bubbles begin to appear, about 3 minutes. Keep the heat at the same level throughout. Add the crushed cardamom now if using.

2. 2

   Add the tea

   Add 3 to 4 teaspoons of tea leaves; use 4 teaspoons for strong chai. Bring the water to a full rolling boil, about 2 minutes, stirring or swirling the pan so the leaves mix through the water.

3. 3

   Pour in milk

   Add 120 ml (1/2 cup) milk; it does not need to be warmed first. The boil will stop briefly, but keep the heat unchanged.

4. 4

   Boil the chai

   Bring the mixture back to a boil and let it boil for a minute, or until it reaches your preferred strong colour; the method gives about 2 minutes for this stage. Stir or swirl the pan to stop the milk fat sticking to the bottom.

5. 5

   Strain the tea

   Strain the hot chai into a large mug with sugar, or serve the sugar separately.

6. 6

   Sweeten and divide

   Stir to dissolve the sugar. Pour the chai from a height into two cups to make froth.

7. 7

   Serve the chai

   Serve with your favourite tea-time treats.

What is chai?

Chai is tea, and in India the word commonly refers to tea prepared with milk and often sweetened. This version combines black tea leaves, water and full-fat milk for a strong, comforting cup.

The method builds the tea in stages, boiling the leaves in water before adding milk. That gives you a chance to judge the colour and strength before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 61 calories, 2g protein, 10g carbs, 2g fat.

The carbohydrates come mainly from the milk and any sweetener, while the milk also supplies most of the fat and some protein. Enjoy a cup with a snack that adds substance, or serve it alongside a light meal for a more balanced plate.

Choosing the tea

Tea leaves: The recipe uses 4 teaspoons for a strong brew, while the method allows 3 to 4. Use the full amount for a more pronounced tea flavour.

Cardamom and sweetness

Cardamom: A pinch is optional and goes into the water as it heats, so its aroma has time to infuse. Crush it before adding, as the method suggests.

Sweetener: Add sugar or your preferred sweetener to taste. You can stir it into the strained tea or serve it separately.

Watch the boil

Steady heat: Keep the burner at the same setting as you add the tea and milk. The milk will interrupt the boil at first, so allow the chai to come back to a boil without changing the heat.

Stirring: Stir or swirl the pan after adding the tea and again while the milk mixture boils. This helps distribute the leaves and keeps milk fat from sticking to the base.

Judge the strength

Colour: Once the milk is in, boil the chai until it reaches the strong colour you prefer. Keep an eye on the pan as it returns to the boil.

Texture: Pouring the finished chai from a height into the cups creates froth. Strain it first so the tea leaves do not end up in the cups.

Serve with a snack

This chai is served with tea-time treats, as the recipe suggests. Biscuits or a small savoury snack make an easy accompaniment without complicating the quick preparation.

Recipe notes & tips

• Use a deep saucepan to leave room for the chai to rise as it boils.
• Keep the heat steady after adding the tea and milk.
• Use 4 teaspoons of tea leaves if you want a stronger brew.
• Stir or swirl the pan after adding the tea leaves so they mix through the water.
• Watch the colour after adding milk to stop the brew at your preferred strength.
• Pour from a height into the cups just before serving to create froth.

Variations

• Add cardamom: Crush a pinch and add it to the water as it heats.
• Adjust the strength: Use 3 teaspoons of tea leaves for a less strong brew.
• Change the sweetener: Use your preferred sweetener in place of sugar.
• Serve it unsweetened: Leave out the sweetener and offer it separately.
• Choose a tea-time pairing: Serve the chai with your favourite sweet or savoury treat.

Common mistakes to avoid

• Changing the heat: Keep the same flame throughout, as the recipe directs.
• Adding too much tea: Stick to 3 to 4 teaspoons, using 4 for strong chai.
• Skipping the stir: Stir or swirl after adding tea so the leaves mix through the water.
• Letting milk stick: Stir or swirl while the milk mixture boils.
• Overlooking the colour: Watch the chai as it boils and stop when it reaches your preferred strength.
• Pouring in the leaves: Strain the chai before serving it in cups.

How to store

Chai is best served hot, just after straining and dividing it between the cups. If you have any left, refrigerate it in a covered container and reheat gently in a saucepan, stirring before serving.

Frequently asked questions