The undisputed energy drink of Indians anywhere in the world! Here is how to make chai for 2 people in under 10 minutes. The ¾ cup water to ¼ cup milk ratio keeps it strong without being heavy.
Like most of you, I too used to do a 1:1 ratio, but it all changed after we moved to the UAE. I was struggling to recreate and was failing miserably- same brand, same saucepan, but not the same chai.
Around July 2019, one of my followers shared a video from FoodFood's FB page. The video showed different types of Indian chai and I noticed none used the 1:1 ratio! Now, that was very intriguing.
The next morning, I tried making one cup of chai using ¾ cup water to ¼ cup milk. I am glad to announce: Welcome back, Chai, you are home. 😍
I had shared my JOY on Insta Stories, and since then, so many of you switched to this recipe sharing the feedback that it tastes just like 1:1 but with lesser calories! Exactly! Why add more milk when you can get an excellent taste with lesser milk?
Jump to:
What is the water to milk ratio for chai?
For every two cups of chai, use 1½ cups water and ½ cup full-fat milk. That's a 3:1 ratio, and it makes a stronger, cleaner-tasting cup than the traditional 1:1 most of us grew up with.
Quick ratio guide:
- 1 cup chai → ¾ cup water + ¼ cup milk
- 2 cups chai → 1½ cups water + ½ cup milk
- 3 cups chai → 2¼ cups water + ¾ cup milk
Which tea leaves to use?
Black Loose Tea Leaves is best for making Chai. My current order of preference:
- Al Kbous - 2 ½ teaspoon for 2 cups
- Wagh Bhakri
- Taj Mahal or Tata gold
The quantity depends on the texture of your tea. For granulated tea, I use 2-3 teaspoons per cup (4-6 for two cups). For dust tea, start with 1-1½ teaspoons per cup because it's finer, brews faster, and goes bitter quickly if you overdo it. I don't adjust by brand strength, only by texture and steep time.
This recipe is also the base I use for masala chai with whole spices - start here, then build from it.
Ingredients
(See recipe card below for exact quantities)
- Water
- Black tea leaves (loose)
- Fresh full-fat milk
- Sweetener of choice
How to make chai for two people - step by step
Add 1½ cups water to a deep saucepan, cover with a lid, and bring to a boil on medium-high heat. The lid speeds this up and keeps the quantity intact. If you leave it open, steam escapes and you end up with less chai. Watch for the first bubbles.
Once you see bubbles, add 2 ½ teaspoons (al kbous) of tea leaves and continue to boil it on medium-high. Stir or swirl the pan. This stage takes about 2 minutes, and this is where the colour and body develop.
Pour in ½ cup of milk straight from the fridge or room temp. The boiling stops immediately.
Ladle some of the chai up and pour it back into the pot from a height, and repeat this a few times to aerate the mixture. Then let it come back to a full boil on its own. Do not touch the flame.
The chai will rise up, and if you didn't use a big enough pot, it may spill over. Stir with a spoon or swirl the pan to settle it down. Continue to boil for another minute or two. Watch the colour, not the clock. I look for a deep amber-brown, not pale. This usually takes another 2 to 3 minutes.
Pour through a fine strainer into a teapot, press the residue with the back of a spoon to extract maximum flavour and discard the residue. When serving, pour from a height to create the froth. Add sweetener and stir to dissolve before serving.
FAQs
How much tea powder for 2 cups of chai?
Use 2 to 3 teaspoons of black tea leaves for two strong cups. Anything less, is not chai. It can be called as milk with a little tea lol.
Can I use skimmed or low-fat milk for chai?
Yes, and it works better than most people expect. The texture is thinner and the chai won't have that slight creaminess, but the ratio still holds.
Why does my chai taste different here than it did back home?
This question comes into my inbox more than any other. My honest answer: I don't know exactly, but water hardness and milk fat content vary significantly by region and both affect how tea blooms and how milk binds. The ratio change (3:1 instead of 1:1) was my fix for UAE. If that doesn't work for you, the next thing I'd try is switching tea leaf brands.
Can I make this chai with milk powder?
Yes, I have a separate recipe for chai made with milk powder that adjusts the ratios accordingly.
How much tea powder for 2 cups of chai?
Use 2 to 3 teaspoons of black tea leaves for two strong cups. Anything less, is not chai. It can be called as milk with a little tea lol.
Can I use skimmed or low-fat milk for chai?
Yes, and it works better than most people expect. The texture is thinner and the chai won't have that slight creaminess, but the ratio still holds.
Why does my chai taste different here than it did back home?
This question comes into my inbox more than any other. My honest answer: I don't know exactly, but water hardness and milk fat content vary significantly by region and both affect how tea blooms and how milk binds. The ratio change (3:1 instead of 1:1) was my fix for UAE. If that doesn't work for you, the next thing I'd try is switching tea leaf brands.
Can I make this chai with milk powder?
Yes, I have a separate recipe for chai made with milk powder that adjusts the ratios accordingly.
Can I use loose leaf tea to make Indian chai?
Try making chai with my Indian loose leaf tea recipe!
Serving Ideas
Chai is best with something to dip, crunch, or bite into alongside it. Here are my few favorites from butfirstchai blog:
Chai needs company... a friend, a snack or you gazing outside by the window watching the birds or people. My comfort chai time would be the combo of Puttum Pazham and Chaiya. Let me know your comfort chai scene in the comments.
📖 Recipe Card
Chai for Two (Indian Tea Recipe)
Equipment
- 1 deep saucepan
- 1 fine strainer
Ingredients
- 1½ cup water
- 1 pinch cardamom powder, (optional)
- 4 teaspoons black tea leaves, (eg. wagh bhakri)
- ½ cup full-fat milk
- sweetener of choice
Instructions
- Heat water in a deep saucepan on medium to high flame until you start seeing bubbles. (approx 3 mins). Maintain the same flame throughout the process. At this point, you may add crushed cardamom.1½ cup water
- Add 3 to 4 teaspoons of tea leaves. (4 being for strong chai) Bring this to a full rolling boil. (approx 2 mins). Stir with a spoon or swirl the pan to make sure the tea leaves and water is mixed thoroughly.4 teaspoons black tea leaves (eg. wagh bhakri)
- Add ½ cup milk (you don't have to warm it.) The boiling will immediately stop but don't increase or reduce the flame at any point.½ cup full-fat milk
- Bring this to a boil and let it boil for a minute or until it reaches your preferred "strong" colour. (approx 2 mins). Again, use a spoon to stir or swirl the pan to make sure the milk fat doesn't stick to the bottom.1 pinch cardamom powder (optional)
- Strain the hot chai into a large mug with sugar or serve sugar separately.sweetener of choice
- Stir to dissolve the sugar. Divide the prepared chai into two cups by pouring from a height to create froth.
- Serve with your favourite tea time treats.
Video
Notes
- To turn this into masala chai, follow the masala chai with whole spices recipe - this two-cup base is exactly what I use there.
- Pouring from height (step 5) is not decorative as it aerates the chai and creates froth without any equipment.
- Transfer the chai to your mugs immediately after straining. If you leave it sitting in the pan, the milk fat settles to the bottom, making the pan harder to clean and the chai less flavourful.
Nutrition Info
Nutritional information is an estimate provided for informational purposes only. Values may vary based on ingredient brands, cooking methods, and portion sizes.
If you have some time, then gawk at my chai stories!
anita says
We loved this chai recipe as it tasted exactly like 1:1 but way less calories😃
Rajula Hamza says
Chai ka maza kuch aur hain ❤️