If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Ever had chai in the streets of Kolkata? Sweet and creamy against the edge of black tea - simply spiced with cardamom and warmed with lots of ginger - here's the recipe! —Chaiwalla
- 3 cups water
- 1 ounce fresh grated ginger
- 3 teaspoons assam CTC loose black tea leaves (or orange pekoe) (equivalent is 3 tea bags)
- 3 green cardamom pods, coarsely ground in a mortar and pestle, leave the pods in
- 1 1/2 cups 3.25% milk
- 3 tablespoons raw cane sugar, or equivalent
- Bring the water and ginger to a rolling boil.
- Turn the heat down to medium high (6 on my dial), and simmer for 2 minutes.
- Add the black tea.
- Simmer 5 minutes.
- Add the milk and ground cardamom with their pods.
- When the mixture returns to a boil, put the timer on for 7 minutes.
- Add the sugar, stir, strain into cups, enjoy!
- Notes: If your chai is still watery - turn the dial up next time one higher, and boil this batch down a bit more. If you want to tone down the bitterness of the tea, put 2 tsp instead. If you have less than 3 cups of tea at the end of things, then turn your dial down a bit next time, or simmer for less time. These times work perfectly on my stove - but it is a crappy electric stove, so who knows :) You can play with the quantity of ginger too - I like LOTS! I will be posting a recipe for a mixture of teas you can use to get a nice balance of flavours and the edginess of cheap tea similar to street chai in India. You can double, triple, etc. this recipe, just expect it to take a bit longer to come back to the boil the second time around.
More Great Recipes: