The Soul-Warming Magic of Street-Style Chai
While my mum’s chai will always hold a special place in my heart, nothing compares to the brew from a roadside stall in India. There’s a certain magic to the way a chai wallah, surrounded by steam and spice, serves up hundreds of cups a day. They’ve perfected their craft, creating a potent, soul-warming elixir served in tiny glasses known as “cutting chai.” This recipe is my homage to that experience—a perfectly balanced, fragrant masala chai that transports you straight to the bustling streets of Mumbai. While I usually skip sugar in my tea, a small spoonful here is essential; it awakens the ginger and spices, transforming a simple drink into a truly transcendent experience.
Ingredients
• Makes 4 cups
• 8 green cardamom pods
• 2-inch / 5 cm piece fresh ginger, peeled and grated
• 4 whole cloves
• ½ cinnamon stick
• 2 cups / 480 ml water
• 2 cups / 480 ml whole milk
• 2 strong black tea bags or 2 tbsp loose-leaf tea
• Sugar, jaggery, or preferred sweetener to taste
Instructions
1. Using a mortar and pestle or the flat side of a knife, gently bruise the cardamom pods until they just crack open.
2. In a medium saucepan, combine the bruised cardamom pods, grated ginger, cloves, cinnamon stick, and 2 cups of water.
3. Bring the mixture to a rolling boil over medium-high heat and let it simmer for 5 minutes to infuse the water with the spices.
4. Add the milk and tea bags to the saucepan. Bring the mixture back up to a boil, then immediately reduce the heat to low and simmer for 2-3 minutes. Be careful not to let it boil over.
5. Carefully strain the chai through a fine-mesh sieve into cups. Serve immediately, with sugar on the side for everyone to sweeten as they wish.
Nutritional Information
• Approximate values per serving (without sugar)
• Calories: 85 kcal
• Protein: 4 g
• Fat: 4 g
• Carbohydrates: 8 g
Pro Tips
• Pro-Tips for the Perfect Chai
• For a more intense flavor, lightly toast the cloves and cinnamon stick in the dry saucepan for 30 seconds before adding the water and other spices.
• Use a strong, robust black tea like Assam CTC (Crush, Tear, Curl) for the most authentic taste that can stand up to the milk and spices.
• For a richer, more traditional sweetness, swap the sugar for jaggery (gur). Add it at the very end after straining the chai.
• Control the ginger’s heat: for a spicier kick, crush the ginger instead of grating it to release more of its fiery oils.
