Chai for 2
Prep time
Cook time
Total time
Author: Cherie Scott
Cuisine: Indian
Serves: 2
Ingredients
- Chai for two
- 16 oz (2 cups) Whole Milk or water
- 6 *black tea bags or 12-13 grams of tea leaves.
- 4 Cloves
- 1 long stick of cinnamon
- 2 thick slices, knobs or grated ginger
- 2 green cardamom pods, slightly crushed
- 4 black peppercorns
- 4 teaspoons of raw sugar
Instructions
- On a low flame, heat the milk or water until it’s almost to a boiling point, throw in the tea bags and all the spices and bring down to a stern simmer for 5 minutes.
- Keep the flame low at all times until end. Slowly bring to a boil again, when the milk rises to the top, turn it off. Strain in a colander or pull out spice ball.
- If you chose water as your base either drink it straight up with sugar, or add in a generous splash of Half ‘n Half or light cream at the end to cut the strong chai.
- *Assam, Kenyan, Nilgiri, Ceylon black tea eaves provide the strongest black tea blend. Try to avoid a Darjeeling blend - totally different flavor, English Breakfast Twinning (too acidic) Earl Grey (too weak).
- You can use Agave Nectar as a substitute. Agave is 1.5 x sweeter than sugar, so I use only 1 & a ½ teaspoons of Agave per 8 oz. of milk.
Notes
For Crock Pot Chai:
Multiply the recipe based on how much you want to make. I usually make a gallon or 16 cups.
Use water as the base, not milk.
You can be more generous with your spices and add an extra tea bag or two to make it a strong batch.
Cook on low for 4 hours. I pull out the tea bags and discard but keep the spices in the spice ball and let it steep at room temperature. At this time, if you’ve crushed the spices you can strain it.
I ladle out as much as I need and heat it when I am ready to drink it with a generous splash of light cream or half ‘n half and sugar based on taste.
Keep it in a large mason jar in the fridge or on your kitchen-counter in a Mason jar and use as much as you like. Chai’s Ayurvedic goodness permeates your kitchen!!! In the summer, it makes for great on-the-go-iced chai.
Multiply the recipe based on how much you want to make. I usually make a gallon or 16 cups.
Use water as the base, not milk.
You can be more generous with your spices and add an extra tea bag or two to make it a strong batch.
Cook on low for 4 hours. I pull out the tea bags and discard but keep the spices in the spice ball and let it steep at room temperature. At this time, if you’ve crushed the spices you can strain it.
I ladle out as much as I need and heat it when I am ready to drink it with a generous splash of light cream or half ‘n half and sugar based on taste.
Keep it in a large mason jar in the fridge or on your kitchen-counter in a Mason jar and use as much as you like. Chai’s Ayurvedic goodness permeates your kitchen!!! In the summer, it makes for great on-the-go-iced chai.
Recipe by Mumbai to Maine at https://mumbaitomaine.com/2015/03/chai-crazy/