As you can tell from the title of my blog, chai is a pretty big part of my life. I’m not a chai connoisseur or anything (Oolong and Rooibos are not part of my vocabulary).
I just like my simple,creamy, hug in a cup chai.
Chai is essentially a concoction of tea bags, water and usually some sort of dairy. The chai I make is often referred to as ‘pakki wee chai’ or ‘dood patti’ amongst the South Asians.
There are many ways to make ‘chai’ but this is the perfect way to make chai
LOL. its my blog I can say stuff like that!
..OK fine it’s Sahar’s perfect cup of chai.
Just remember the following few words; HALF, HOT, QUICK.
You’ll do just fine.
Half: my chai recipe consists of half water, half milk
Hot: the entire chai process should be made on high heat
Quick: you should have the ingredients on hand and be able to move from one step to the next without delay.
Repeat after me:
HALF. HOT. QUICK.
The Perfect Cup of Chai
Makes 2 servings (2 large mugs of chai):
1 cup of water ( approximately 350 ml)
1 cup of 2% *milk (approximately 350 ml)
2 tea bags
1. In a medium sized pot, bring the water to a rolling boil on HIGH heat. Cover with a lid if you want to make it boil faster.
2. Add your tea bags (we use either Tetley tea bags or Red Rose tea bags) and let them boil for 20 seconds . You may have to lift the pot and swoosh it around a bit so that the tea bags are fully immersed in the water. The water should be a beautiful mahogany colour by now.
3 .QUICKLY add 1 cup of milk (see notes at end of post)*
4. Bring your chai to a boil and quickly remove from heat to avoid spilling over.Place pot on a trivet. Turn off stove.
5. Bring the pot back to the hot stove and bring to boil again. The heat from the off stove is enough to bring the chai to a boil without over cooking it. Return the pot to the trivet until the chai decompresses. Repeat one more time. It should be the colour of peanut butter
6. Using a ladle and a spoon quickly remove the tea bags from the pot. Squeeze out all the liquid from the tea bags- this will add more colour to your chai. Discard tea bags.
7. Use the ladle to pour the chai in to the mugs.
TIP: regardless of whether or not you will drink the chai right away , you should remove the chai from the pot- otherwise you will end up with a metallic taste.
TIP; Wash your pot RIGHT AWAY. If you wash your pot right now it will be wayyyyyy easier than washing it later. Since the pot is still hot, the dirt pretty much melts off as you scrub it in warm soapy water. You’ll thank me later 😛
*if you prefer a creamier chai, substitute 2% milk with Homogenized milk
** I wouldn’t recommend covering the pot at this stage/Step three (unless you’re willing to watch over it diligently) because it can boil over and really ruin your chai experience. Boiled over chai is difficult to clean-and it makes the house stinky too.
* you can add green cardamom (1 per person) at Step One for a richer taste (I prefer my chai simple- but I know many people love the hint of cardamom)
* you can add a clove at the bottom of your cup before pouring in the chai for a spiced chai taste
There you have it! The recipe for The Perfect Cup of Tea!