I have a friend who opened a cyber cafe in India, in 2000. I was very impressed with the facility. It consisted of cubicles with a chai vendor. The "chaiwala" as we called him came around to ask if you wanted a cup of chai. It was more like a "shot" of chai but I can't tell you how tasty that shot was! Our chai pots are lightweight and super easy to clean. We do not recommend putting them in the dishwasher. Hi Annie! Glad you’ll be using this recipe, be sure to look at the additional notes section to make sure that the spice level works for you! You can easily double this recipe and boil the spices in a pot or slow cooker. Skip the milk, but steep the tea to your liking. You can add sweetener at this point or just before serving. Cool and refrigerate for up to a week. Simply add your choice of milk before serving heated or chilled. Milk - I use whole milk for my chai and my water to milk ratio is higher because of that. If you are using 2% milk, I would add more milk and less water or else your chai may end up watery.

Tea leaves– I prefer Wagh Bakri brand as it has the strong flavor we prefer. You can use tea bags too. It’s the perfect drink to enjoy cuddled up with a blanket and a good book. Or make a big batch and reheat on the stovetop or in a milk frother on busier days. You can add any or all of this to your tea. You can also grind and premix some of these spices to make chai masala. Store bought chai masalas are also a great option to start out with. My recommendation would be to make it with the milk and water together and hold off on adding the sugar. That way, after it is dispensed, people can sweeten it as they like. Step into a world where every tea moment becomes a soothing ritual that calms your mind, body and soul. For those who appreciate the timelessness of fine bone china, we have colourful teapots with refined handles and spouts that ensure a comfortable grip and a controlled, drip-free pour. Every lid fits snuggly atop the teapot, allowing you to truly appreciate the delicate aromas while the water remains at the perfect temperature for your brew.

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Loose leaf or tea bags? Loose leaf tea will be stronger and usually higher it quality than tea in bags. But tea bags are easy to work with. So, it's really up to you. Add the spices once the tea leaves and water have boiled, for the flavors to stay fresh and not be boiled away.

Okay, as much as I love taking shortcuts I do not recommend this. It just doesn't have the same flavor as you would get when the ingredients are boiled together in a pot. So, can you make it-yes. Do I recommend it, no. Can Chai be used to treat illness? Boil the water — Heat fresh, filtered water to the appropriate temperature for your specific type of tea. Adjust the water to milk ratio to your taste. This comes with practise. You can go with the ratio in this recipe and change it up to your personal preference. If you are using an already prepared Chai Masala Blend, you can skip the last 4 ingredients and just add fresh ginger to the tea. How to make Masala Chai?

What makes an authentic Masala Chai is the use of freshly ground whole spices.Fresh ginger, cardamom, cinnamon, cloves…all the flavorful warm spices. Lightly crush them and add them when boiling water for tea. The end product of this recipe isn’t what I was hoping for. In fact, the appearance was more like the contents of an ill baby’s nappy than the remnants of a fine cuppa. I am thinking about gettting growler jars with the final product, milk and all to give as gifts. Would it keep for a week or two?

Our teapots aren’t just vessels; they’re timeless masterpieces that infuse your brews with boundless elegance while savouring their aromatic flavours. From the whimsical to the retro, our teapots and teapots with infusers are bursting with vibrant prints and intricate patterns that are hand drawn by our master artisans, transforming every tea moment into a joyous celebration of self-expression.Hi Tanvi Thank you so much for sharing this family recipe! I went to Bollywood in Portland and had the best chai ever…and have been on a mission to find just what I love best. The crushed spices are added to a saucepan with water and freshly grated ginger and left to simmer for about 15 minutes. Grating the ginger makes for a stronger ginger flavor. But if gingery chai isn’t your thing, slice instead of grating and/or slightly reduce the amount. Start with less spice if you are making masala chai. You can always add more the next time you make chai. Understanding how the milk, water and tea works and then incorporating the spices into it is key.