Chai (Traditional Indian tea)

    Traditional Indian tea or 'chai' is something that I have been experimenting with in order to create a recipe that I love and can share. I've taken a traditional recipe from my mum but adapted it to include non-dairy milk and added superfood turmeric to make it even healthier and just as scrumptious. Insanely good for you and just yum!


    Greater London, England, UK
    3 people made this

    Serves: 4 

    • 4 cups water
    • 15 cardamom pods, crushed
    • 8 whole cloves
    • 2cm piece root ginger, roughly chopped
    • 1cm piece fresh turmeric, roughly chopped
    • 2 tea bags
    • 2 cups milk
    • sugar or honey, to taste

    Prep:3min  ›  Cook:10min  ›  Ready in:13min 

    1. Put the water and spices in a pot and bring to the boil for a couple of minutes.
    2. Once boiling, add the tea bags and bring down to a medium to high heat for a few minutes.
    3. Add the milk and bring to the boil again. At this point the chai will froth and spill over the sides quite quickly, so keep an eye on it and turn the heat right down just before it spills.
    4. Simmer for about 5 minutes and then bring back to a froth again and simmer again. I like to build it up to a froth three times in total. You'll be able to see the colour reddening and when it looks golden and rich, it's ready to drink.
    5. As the spices will create more depth of flavour over time, you can keep the pan simmering and add a little more water and milk as and when required. Or you can turn off the hob and come back to it and heat up the pan for another cup later. Experiment with it until you get the balance of flavours and the consistency you like best.


    Traditionally you tend to use 50/50 milk and water, so add less water and more milk if you fancy. I love almond and soya milk combined.

    See it on my blog

    Indian Rubies

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