Can we stop over-complicating Chai, please?
Let’s leave the 10-step brewing processes to the coffee connoisseurs, yeah?
Contrary to what some people will have you believe, making a good cup of chai is not that complicated. It does not require some special secret masala, nor does it need to be boiled at some specific temperature for a specific number of minutes. Chai is just chai. You dump everything in a pot, bring it to a boil and drink. That’s it.
The only thing you need to think about is how you like your chai—milky or strong. And the cool thing about chai is, once you know how you like it, you can very easily have a decent cup of chai whether you’re at a restaurant, on a flight, in the office or at home, without kicking up too much of a fuss.
Growing up, my dadi told me that making a cup of chai was perhaps the most important skill I’d learn in the kitchen. She may have exaggerated a bit for effect but seeing how I now reach for a cup of chai—just like her—to soothe whatever overwhelming emotion I’m feeling, hard relate.
Today, I’m going to give you three cool tips that will truly make your chai time the best time every time. (IYKYK)
Change your chai game forever:
Tip 1: Find your proportions
Making a good cup of chai is about proportions and nothing else. If you haven’t yet figured out what you like, begin with a 1:3 proportion of milk to water. Add both to a pot, let it come to a boil, then add 1 tbsp tea leaves per cup of tea and leave it be. You do not need to stir it. After a couple of minutes, strain into your cup, add sugar to taste and enjoy.
If you decide to add ginger and other things to your chai, you’ll need to add the milk later so it doesn’t split but the good ol’ classic chai is a good way to start to figure out what you like. Play around with increasing/decreasing the quantity of milk if this doesn’t work for you. Personally, I’m more at a 1:4 of milk to water, but the 1:3 seems to work for most.
Tip 2: Making decent dip-dip chai
Before you scoff at me, remember that teabags are everywhere - from offices to restaurants to flights. So it just makes sense to learn how to brew yourself a decent cup of chai with them. I’m not saying it will be anywhere close to proper chai, but it will make do until you can get your hands on some.
Since you aren’t going to be boiling the teabags in water, you’ll need to reduce the quantity of milk or milk powder. I’d suggest boiling the water and adding very little milk to your cup—as little as tablespoon of milk or half the sachet of the single serve milk powder—to start with. You can always add more later. Sweeten this mixture and then pop two tea bags in the cup. A couple of minutes later, you should have a strong cup of decent chai. Taste and adjust if you need.
Tip 3: Prolong your chai time
If you’re anything like me, you cannot tolerate lukewarm chai. Chai is meant to be enjoyed hot hot hot. But that doesn’t mean you need to gulp it down and burn your tongue. This simple simple tip will help you enjoy your chai for a longer and truly enjoy your chai time.
Drink your chai in a thermal cup. That’s it. That’s the tip. I’d also recommend leaving the lid off so it cools a bit and you can actually drink it when you make it rather than 6 hours later, but you get the drift. I even considered getting one of those electric cups that will keep your tea warm, but the thought of charging one more thing in the morning was a bit much.
I hope you enjoy these chai time tips. Do you have a few of your own? Which chai do you swear by? Let me know all things chai in the comments.