Chai Tea Recipe

Ingredients

• 950 ml (4 cups)water
• 1 wholestar anise
• 1 stickcinnamon
• 4 pods, crackedcardamom
• 4–5 bags, or 15 g (¼ cup) looseblack tea
• 475 ml (2 cups)half-and-half, or whole milk
• 50 g (¼ cup)granulated sugar

Instructions

1. 1

   Crack the cardamom

   Press the cardamom pods until they split. Bring the water, tea, star anise, cinnamon and cardamom to the boil.

2. 2

   Simmer and finish

   Boil for 10 minutes, until the tea is dark and has reduced to about 475 ml (2 cups). Strain it, then stir in the sugar and half-and-half until hot. If it has not reduced by half after 10 minutes, continue boiling.

3. 3

   Serve the chai

   Put the used cardamom pods in the bottoms of the cups for good friends.

What is chai tea?

Chai means tea in several South Asian languages, and spiced milk tea is a familiar part of daily life in India. Recipes vary from household to household, with black tea, milk, sweetener and spices forming a flexible base.

This version uses star anise, cinnamon and cardamom for a fragrant, warming brew. Boiling the tea and spices together gives it a deep colour before the creamy milk is stirred in.

Nutrition and macros by portion

The nutrition label shows one serving as written: 132 calories, 4g protein, 21g carbs, 4g fat.

The sugar supplies much of the carbohydrate, while the milk contributes both fat and protein; the black tea and spices add flavour with little energy. Pair a cup with fruit or a savoury snack if you want a more substantial serving.

The spice and tea choices

Cardamom: crack the pods before boiling so their flavour can infuse the water. The recipe also suggests placing the used pods in the cups when serving.

Black tea: use tea bags for convenience or loose tea for the same concentrated brew. The tea is boiled long enough to turn dark and reduce.

Reducing the tea

The first stage is a rolling boil for 10 minutes, which concentrates the tea and spices. Keep an eye on the volume as well as the colour; continue boiling if it has not reduced by half.

Strain before adding the sugar and milk so the finished drink is smooth and free of loose tea leaves and whole spices.

Getting the finish right

Milk: stir in the half-and-half after straining and heat until the chai is hot. Whole milk is the stated alternative if you do not have half-and-half.

Sweetness: add the recipe's sugar once the tea has been strained, then stir to dissolve it. The result should be creamy and sweet, with the spices still easy to taste.

Timing and serving

The listed total time is 9 minutes, while the method calls for a 10-minute boil, with extra time if the liquid has not reduced enough. Allow for that instruction when planning to serve.

Pour into four cups while hot. Serve on its own or alongside a lightly spiced snack or a simple biscuit.

Choosing the milk

Half-and-half gives the drink a particularly creamy feel, while whole milk makes a straightforward substitute. Use whichever is on hand, keeping the quantity the same.

Because the milk is added after straining, it does not need to boil with the spices. Stir it into the hot tea until the whole drink is heated through.

Recipe notes & tips

• Crack the cardamom pods just before boiling to release their aroma.
• Watch the liquid level during the boil, since the method relies on reducing the tea by half.
• Strain the tea before stirring in the milk and sugar.
• Heat the milk mixture until hot rather than letting it boil over.
• Use whole milk in place of half-and-half if preferred.

Variations

• Whole milk: swap it for the half-and-half in the same quantity.
• Loose tea: use 15 g (¼ cup) loose black tea instead of tea bags.
• Sweeter chai: adjust the sugar to suit your taste.
• More cardamom: add another cracked pod for a stronger cardamom aroma.
• Decaffeinated tea: use decaffeinated black tea bags for a lower-caffeine cup.

Common mistakes to avoid

• Uncracked cardamom: press the pods until they split so their flavour can infuse.
• Weak tea: boil until it is dark and reduced to about 475 ml (2 cups).
• Stopping too soon: keep boiling if the tea has not reduced by half after 10 minutes.
• Skipping the straining: strain before adding sugar and milk to remove the tea and whole spices.
• Boiling after adding milk: stir the milk into the strained tea and heat until hot.

How to store

Refrigerate leftover chai promptly in a covered container and use within 3 days. Reheat gently in a saucepan, stirring until hot; avoid bringing it to a boil.

Frequently asked questions