How To Make Chai From Scratch – Chai has become an integral part of our daily lives apart from meeting friends and family. At family gatherings, my father had the honorary title of “tea master” and I was “young tea master.” We used to joke that if we all got sick of being doctors, we’d retire and open a little cafe called “Good Chai” and stock it with the world’s best and tastiest chai snacks. This way we could continue the tradition of people coming to our homes and drinking cup after cup of chai and letting their worries melt away in the delicious warmth of this wonderful drink.
Chai is a ubiquitous drink in India. It is produced all over the country and is drunk at home and everywhere in small roadside tea stalls. Interestingly, this drink, which so many people associate with India, was not consumed until the time of the British Raj. India grew a lot of tea in areas like Assam and Darjeeling, but most Indians consumed coffee. The British East India Company became concerned when it realized that it was losing a large source of revenue to the Chinese, who had a virtual monopoly on the sale of tea. So the East India Company started promoting tea to Indians. Indians were skeptical at first and didn’t want to give up their strong flavored coffee. But eventually someone added a strong flavored spice to the sweet and milky tea and masala chai took off! Chai is sweet and spicy with a soothing burn in the back of the throat. It is, in a word, amazing.
How To Make Chai From Scratch
The tea used in chai is very important to the final taste of the tea. Many people think they have to use the highest quality tea available and full leaf Darjeeling or Assam tea and end up with chai that doesn’t taste right. The tea for masala chai is a blend called “mamri” or “small grain” tea. It’s cheap and strong and can stand up to strong chai spices. I suggest you take a trip to an Indian grocery store and buy brands like Lipton Yellow Label Tea
Easy Chai Tea Latte
. If you don’t have an Indian store nearby, buy Lipton or other cheap and strong black tea bags at the grocery store. This tea can be your “just chai” tea, as it’s not necessarily the best to drink plain, but it’s wonderful with milk, spices and sugar.
Like the garam masala recipe, this recipe comes from my paternal great-grandmother and has been passed down from generation to generation, resulting in an amazing chai for all of us. While I’m obviously biased, I truly believe that our masala is what makes our chai so special. Chai masala is a delicious combination of cloves, ginger, cinnamon, cardamom, nutmeg and black pepper. All the spices add a nice warmth to the chai, and the black pepper and ginger add a bit of heat as well. We have a specific ratio that we follow when making our spice mix, but you can change it as you see fit. If you want less burn, reduce the amount of black pepper, if you like cardamom, increase it. The recipe is a good guide, but feel free to adjust it according to the seasons and your mood!
Warning – Nerdy Science Note: All flavors that flavor spices are aromatic compounds. Aromatic compounds are made of molecules that have a structure called a benzene ring, which means they dissolve better in alcohols or fats. You may have noticed when making drinks that adding a lemon twist to a martini adds a lot more flavor in less time than adding a bit of flavor to a glass of water. Likewise, if you make this chai with skim milk, you won’t get as much flavor out of the spices as if you made it with low-fat milk. So taste your spices and don’t do it with skim milk. Nerdy science note done.
There are many ways to make cai. Some start by boiling the ingredients in a row, while others have strict rules about only stirring the chai 3 times in clockwise circles. The way my family makes chai is fairly simple. Put all the ingredients in a pot and let it boil slowly until they get a beautiful rich color. We use loose tea, so the tea needs to be strained after it is fully brewed (pouring helps reduce spillage). Strain the tea, sit back and enjoy.
Iced Chai Latte From Scratch
The recipe was in grams, I tried to convert it to standard measurements, but remember that standard measurements are ground fine particles, not whole spices. Note that you will get the best results if you highlight the spice, it is more accurate.
The masala recipe makes a lot of masala. You can make 1/5 of the recipe, which is the easiest number to divide if you have the right weight.
Some people have said that the recipe is a bit spicy for them. For those who find the recipe too spicy, you can reduce the black pepper. You can start by halving the amount (80g) and then make a cup, if you can imagine that you can tolerate more black pepper, start adding 10 grams more black pepper until you reach the perfect spice level!
Do you have extra chai masala on hand? Here are some recipes to help you use it: How to Make Chai Tea – This easy Chai Latte recipe is rich and simple, with plenty of exotic spices for a truly Indian taste.
Delicious Authentic Masala Chai With Whole Spices
What we in America think of as chai tea or chai tea latte is far from what is traditionally served in the rest of the world. The proven Easy Chai Tea recipe is made from condensed buffalo milk, excess sugar, black tea and cardamom pods…
Served in frosted glasses from dawn to dusk, this drink is everywhere you look in India. It is in small makeshift cafes sold by chai-wallahs at every bus station, train station and street corner, it is cooked in almost every household.
Several years have passed since the last visit to India. But I’ll never forget sitting in outdoor chai shops sipping creamy, ultra-sweet chai with friends.
Last summer I spent in India, a new friend nicknamed me cardamom pod VIP nuts.
Chai Tea Latte Recipe
She explained that the cardamom pods made their way into the chai cups of those they considered special. If they didn’t care about the person and just served them chai to be polite, no cardamom!
We drink tea several times a day, every day. Everywhere we went, new friends were offered to us with a beaming smile.
Although traditional Chai is very rich and tasty, it is surprisingly easy to make at home. I like to make a big batch and heat one cup at a time for several days.
Remember: Chai should not be low in carbohydrates or sugar. It should be strong, sweet, silky and full of spice!
Homemade Chai Latte
If you want your chai recipe to be authentic, use half and half and lots of sugar.
You can use other sweeteners like coconut sugar or date sugar; However, I would not recommend products like stevia, which will significantly change the flavor profile of the chai.
Also, using any liquid sugar substitutes—such as maple syrup—will give you the sweetness you need, but will most likely change the consistency of the chai. If you try it, let me know what you think in the comments!
Yes it is. The word chai means tea, so when we say “tea” we are literally saying chai-chai. However, we use this phrase because that’s how most people search for chai recipes online. *see*
How To Make Chai: 5 Amazing Chai Recipes
You can prepare the chai several days in advance and reheat it if needed. Store in an outer container in the refrigerator and leave the spices in the chai until ready to serve. The longer they sit in the tea, the stronger the flavor! (You can refrigerate this drink for up to 10 days, that is, if you still have some tea left.)
Absolutely! While half-and-half makes the creamiest chai, you can substitute plant-based milks and still get a full-flavored tea. You want a fat-rich base, so almond or coconut milk would work best.
Each cup of this tea can contain up to 25 mg of caffeine, similar to the amount of caffeine in black tea.
How to Make Chai Tea – This easy Chai Latte recipe is rich and simple, with lots of exotic spices for a truly Indian taste.
Masala Chai (chai Tea) Recipe
Serving size: 1 serving, Calories: 132 kcal, Carbohydrates: 21 g, Protein: 4
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