Chai for Two (Indian Tea Recipe)

5 from 2 votes

Make two cups of strong Indian chai inunder 10 minutes. My 3:1 water-to-milk ratio changed everything — less milk,more flavour, fewer calories.

Prep Time2

Cook Time10

Total Time12

Course: Drinks

Cuisine: Indian

Servings: people

Calories: 61kcal

Author: Famidha Ashraf

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
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
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.

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.

Calories: 61kcal | Carbohydrates: 9.71g | Protein: 2.01g | Fat: 1.96g