How To Make The Perfect Cup of Chai
For me, chai serves up warm memories … of childhood trips to
India when I would sit outdoors with my grandmother on chilly winter mornings
and sip chai accompanied by Parle-G biscuits, of visits to my aunt’s place in
Bangkok where I would look forward to having their spicy, gingery chai with
heavily buttered toast, and of my mother who drinks chai numerous times a day
like it’s going out of style. Every home with its own style and flavor of chai,
every cup a special memory.
So you can see why I wouldn’t take “chai-making” very
lightly. “Chai-making” is an art. It’s the easiest drink to make but also a
hard one to get right. Too many people err on the side of making it too milky,
too watery, or too tannic from having the tea leaves sit too long. There are
two things you have to get right for chai to be good – flavor and
color. I’ve been known to make good Indian chai (humble brag). My credentials?
My chai has been approved by my parents and in-laws, the audience that
typically has the most discerning and critical taste when it comes to true desi
chai!
So let’s get on to it. Here’s how to make that perfect cup
o’ chai!
Ingredients:
1.
Using the right brand of tea is essential. I’m a
huge fan of tea leaves/teabags from Wagh Bakri or Taj Mahal, which offer strong
yet balanced flavors. I hate Lipton
2.
A tea without ginger is like Carrie Bradshaw
without her Manolos. I might be overly picky but if I don’t have ginger in the
house, I don’t even bother making chai. Sometimes I’ll substitute it with
cardamom but ginger is really your golden ticket to great chai
Technique:
1. It goes without saying but start by boiling some
water (No “microwaving” allowed here!). If you’re making a full cup of chai,
boil ¾ cup of water. Adjust ratio according to amount needed
2. Cut a generous slice of ginger (Tip: Always cut a wee bit more
than you think is needed). Then, the key step…use a mortar and pestle to
gently pound (not clobber) the ginger slice. You can also finely chop or grate
the ginger. Allow water to boil with the ginger for about 3 minutes, which
gives the ginger time to release its sharp, spicy flavors
3. Add milk (any milk will do, even fat-free works
great). If you’re making a full cup of chai, add ¼ cup of milk (Beware: Adding much more than that
will make your chai too milky!). Allow the mixture to boil for 2-3 more
minutes
4. Add the tealeaves or teabag last. Personally, I
prefer using teabags because the amount of tea in each bag is already
predetermined and will allow consistency in your tea making (Tip: Use 1 tea bag for 1-2 cups of
chai, 2 tea bags for 3-4 cups of chai, and so on. Trust me, the distribution of
flavor works out). Allow the mixture to boil for 2-3 more minutes so
that the chai flavors infuse (Beware:
Timing is everything here, people! Don’t boil for too long otherwise the tea
will become too dark in color and too tannic in flavor)
5. Pour the chai into a cup through a strainer and
add sugar to taste. Enjoy your perfect chai accompanied by sweet or savory
snacks, whatever your palate craves
 |
| Enjoy the final product with a snack...in my case, a croissant! |
About the Author
5 comments
Thanks so much for posting this, I have always been a fan of chai tea, but never knew how to make an authentic cup! Bookmarking :)
ReplyDeleteI love Chai..it reminds me of teenage years and having Chai on Saturdays mornings with my parents! I love adrak ki chai, its the best :) Great recipe!
ReplyDeleteSuperb Post..This humble drink deserves much more glory. Thanx for contributing in ur own little way. I love Ginger in my tea too.
ReplyDeleteAditi
So-Saree
www.sosaree.blogspot.in
New Post Up
So sweet this photos!
ReplyDeleteWould you lke follow each other? Let me know =) I will be glad!
addictbeiconic.blogspot.com
I love tea but I make it really crappy. Will follow this recipe to the T and let you know :)
ReplyDeleteI always love to hear your comments. If you enjoy reading Urban Mantra, please follow me on Instagram and Facebook as well. Thanks!