Recipes: My Perfect Cup of Chai

One of my favorite moments I've had in India is learning how to make chai. Below is an explanation of the recipe I learned from Manohar and Sneha. You can add crushed cloves and cardamom if you have them, but generally for everyday chai, we use this simpler recipe.

Chai

Makes 3 cups

Ingredients:

2 cups of Pani (Water)

1 cup of Dudh (Milk)

1 1/2 spoons of loose tea leaves (black tea leaves---we use an Indian brand called Red Label usually)

1 1/2 spoons (or to taste) of Chini (Sugar)

1 small chunk of Adrak (Ginger)

Steps:

1. Boil 2 cups of water

2. Crush ginger with a spoon or rolling pin. The more you crush the better.

3. Put the ginger in the water as soon as it begins to boil

4. Add the tea leaves and sugar

5. After a few minutes (at least 2-3), add the milk. Make sure the stove is on about medium with room to turn it down.

6. Slowly let the milk bubble and come to a boil. Just before it overflows the pot, turn the heat down.

7. For a perfect smoothness and creaminess, bring the milk to a boil 3-4 times.

8. Turn the burner off and pour the tea through a strainer into the chai cups. Serve with your favorite kind of biscuit! (Mine are Good Day Fruit and Nut Wonderfuls)

Notes and Tips:

- The ratio of milk to water is important. For 3 cups, you would have 1:2 Milk:Water ratio. (for 5 cups, we would use 2:3)

- Spoon of tea is always half the amount of the cups you're making

- Mano and Sneha prefer less sugar, so just add sugar to taste