Exact quantities, then the method.
Proper masala chai is simmered slowly in a pan, but on a busy morning this is the version that actually gets made: the spices go straight into the kettle or pot with the tea bags and steep together while you find a mug. Cardamom leads, with ginger and cinnamon behind it, and Ceylon black gives it enough backbone to carry the lot.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Cardamom Spiced Kettle Chai recipe. Canonical: https://teas.co.uk/recipes/chai-tea/cardamom-spiced-kettle-chai/
A spoon of honey and just a splash of milk keep it light rather than creamy, so the spice stays out in front. Strain, and it is ready in under ten minutes.
You'll need
- 2 tea bags of Dilmah Premium Ceylon Black
- 300ml freshly drawn water at 100C, just off the boil
- 4 whole green cardamom pods, lightly crushed open
- 1 thin coin of fresh root ginger, peeled
- 1 3cm cinnamon stick
- 1 teaspoon of clear honey
- 50ml warm whole milk (warmed to 65C)
- 1 280ml mug, warmed
- 1 small stovetop kettle (or saucepan with lid)
- 1 fine sieve for straining
Method
- Warm your mug. Drop 2 tea bags, the crushed cardamom pods, the ginger coin and the cinnamon stick into a kettle or small pan.
- Pour over 300ml of just-boiled water, put the lid on and leave to steep for 5 minutes, on the lowest heat or off the heat entirely.
- Stir in the honey.
- Warm the milk separately to about 65C.
- Strain the chai through a fine sieve into your mug.
- Top with the warm milk and drink straight away.
- Crack the cardamom pods open before they go in; whole pods barely give up any flavour.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Dilmah Premium Ceylon Black, 25 Tea Bags 50g
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