Homemade Chai Recipe (2024)

FAQs

What is authentic chai made of? ›

Chai can include a number of different spices. Cardamom is the most common ingredient, followed by some mixture of cinnamon, ginger, star anise and cloves. Pepper, coriander, nutmeg and fennel are also used, but they are slightly less common. Every family has a blend to suit its tastes.

Brewing Ratios & Temperature

For a traditional chai, recipes typically call for around 1.5-2 teaspoons of chai blend per mug and then steeped in one-part milk to 2-4 parts water. Some prefer to steep the tea in water and add the milk after. For a stronger chai taste, you can skip the milk entirely.

"Whole milk is the best for hot chai, as it contains a lot of natural fats that create a really creamy taste," Sanyal says.

It can be sweetened with either sugar or honey, though honey is the more traditional choice. The flavor and aroma of chai should be rich and full, with a creamy, milky, sweet and spicy flavor.

' While both chai tea and masala chai are made with black tea, their main difference is the spices used in their preparation. Chai tea is essentially just black tea with milk and sugar, while masala chai is prepared with a blend of spices that typically includes cinnamon, cardamom, ginger, cloves, and black pepper.

A Dirty Chai is a mix of coffee and chai tea, named “dirty” chai because of the addition of coffee muddying up the color of the tea. It is usually made with a concentrated chai tea, a shot of espresso, and steamed milk or cream (this is, therefore, a latte).

Tannins are a type of polyphenol that contain antioxidants, but they are known for being astringent and bitter in their flavour. If you over steep your tea, more tannins are released than there should be.

Pour boiling water over chai tea bag in a mug; let steep 4 to 6 minutes. Remove and discard tea bag. Stir honey and sugar into tea to dissolve. Stir milk through tea to serve.

While black tea which is the base in chai is in itself dehydrating, but a lighter chai made with a higher proportion of milk, might keep you hydrated for long.

Similarly, if you make this chai with a non-fat milk, you won't extract as many flavors from the spices as if you make it with a milk that has some fat. So do your spices a flavor, and don't make this with skim milk.

How long should chai boil before adding milk? ›

Add the tea leaves and chai masala and bring to a boil over high heat. Reduce the heat to a simmer, cover with a lid and let simmer for 5 minutes until the liquid turns dark and the spices are fragrant. For a more potent brew, simmer for 10 minutes. Uncover, pour in the milk, and bring to a boil.

The best way to check if it is done is to watch for the color. The tea should turn a nice brown color. If it's pale, it's not done. But make sure it doesn't boil for too long, or it might become too concentrated and taste bitter.

You can use granulated sugar for sweetening, but I recommend brown sugar or even maple syrup, as their caramel notes accentuate chai's spices rather than hide them. Add your sweetener to the warm tea base after steeping, but before straining.

You get to control how sweet you make it. Real Chai comes unsweetened then you can add honey to taste. I recommend honey over sugar as it makes for an even more delicious brew. Personally I'm a sweet tooth so I like to add one big teaspoon of honey per cup.

The caffeine in chai acts differently than in coffee.

A typical cup of chai tea prepared as directed contains approximately 40mg of caffeine (4 oz of black tea) compared to roughly 120mg in an average cup of coffee.

While the Starbucks version may capture some of the aromatic essence of chai, it does not provide the complexity and depth of flavor found in traditional chai. The use of a standardized concentrate overlooks the variations in spice blends and preparation methods that contribute to the richness of authentic chai.

While in other countries, we regard it as a sub-style of tea, globally Chai stands independently from other flavor profiles. The main distinguishing factor about Chai is the unique blend of spices and aroma in every cup. The original base is cinnamon, cardamom, ginger, and cloves.

Originating in India, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses, with many using the term chai latte or chai tea latte for their version to indicate that it is made with steamed milk, much like that used to make a caffè latte but mixed with a spiced tea concentrate ...