Delicious Chai Recipe
Today I’ll show you how I make my Homemade Chai recipe from scratch.
I love to drink chai at restaurants and cafes. I always wanted to make some at home but didn’t know that you could actually make it with some spices and tea! After checking a few recipe websites, I decided to make my own version which I could enjoy at home.
If you ever wanted to make chai at home and didn’t know how to or wanted some kind of guideline, then this post will help you get started out.
- fennel seeds 1/2 tea spoon
- Cardamom – 2 pods
- Black Pepper – 4
- Cloves – 2
- Ginger powder – about 1 teaspoon
- Cinnamon – 1 teaspoon
- Honey – 1 teaspoon
- Black tea bag – 1 ( preferably darjeeling tea)
- Water – 100 ~120ml
- Milk – 100ml
We’ll start with the dry ingredients. Spices.
This is called fennel seed and it’s slightly sweet and aromatic, kind of reminds me of licorice.
We’ll put this into a pestle and mortar. If pounding and grinding is a little troublesome you can use an electronic grinder.
Next we’ll be adding cinnamon to the mortar. I prefer whole spices because it retains the freshness. Very much like buying whole coffee beans and not the ground one.
Next we’ll add cardamoms to the mortar. Make sure you get rid of the shells and take out the black bits inside. Cardamom has an amazing sweet fragrance and is used in a lot of indian desserts, it goes really well with milk.
As you may have noticed the package does contain some whole black pepper ( no, it doesn’t come together when you buy it, I just put it inside for some unknown reason ).
We’ll add the black pepper into the mortar.
The last whole spice we’ll add to the mortar are cloves. They have this unique bitterness and fragrance that adds more dimension to the chai.
Finished adding all the spices into the mortar. The work out begins. No joke.
Begin by pounding all the spices into small bits and pieces. The difficult ones are the fennel and the cloves. You may need to do this for a few minutes.
Once you get them into bits and pieces that’s when you want to start rotating your pestle and grind those bits into small fine powder. They don’t have to be too fine.
Something like this will do.
We’ll now transfer them to a milk pan of some sort. Here I’m using a copper milk pan. Copper does make heating more efficient since it’s a pretty good conductor, but any pan will do.
We’re going to add ginger powder into the copper pan.
We’ll also add a black tea bad into the milk pan. You cut off the string since we’ll be straining the chai later on. You can use any kind of black tea but darjeeling is apparently commonly used to make chai.
Adding milk to my hario beaker. The beaker is just awesome from brewing coffee and measuring liquids.
The milk I use is low-temp pasteurized milk. I don’t know if you can get it in your country. It’s a little sweeter and gamey and that’s what I really like about it.
Into the milk pan.
Next we’ll measure out the water.
The milk:water ratio is totally up to you but I think 1:1 or 1:1.2 is pretty good.
Into the milk pan again.
We’ll now heat it up.
I like to first soak the spices and tea with the milk/water mixture before heating it up.
I’m using a low-medium heat setting to bring to a boil.
I’m using a whisk to keep the spices from sticking to the sides.
Once it starts boiling and the milk is frothing up, you can cut off the heat.
Alright, now we’re getting to the last touches.
I’m adding some good quality honey to sweeten the chai. You can also use granulated sugar.
Mix it well.
Here I’m using a strainer to get rid of the large bits of spices. The chai looks golden and delicious. The fragrance is quite amazing.
And there you have it guys, delicious homemade chai!!
Make it for yourself, your family and friends. They’ll love it 🙂