Vanilla Chai (Stovetop Method)

teas.co.uk · 8 min · Serves 1

You'll need

• 1 Pukka Organic Vanilla Chai tea bag
• 125ml filtered water
• 125ml full fat dairy milk (or barista oat for vegan; standard oat splits on ginger)
• 1 thin coin of fresh ginger (about 2cm across, no need to peel)
• 1 green cardamom pod, lightly crushed with the side of a knife
• 1 fresh bay leaf, lightly torn at the edge (or a small dried one)
• 1 teaspoon jaggery (or demerara sugar, or maple syrup), to sweeten at the end
• 1 small heavy based saucepan (350ml or so), with a strainer for the pour
• 1 thick walled 250ml mug, pre warmed
• Optional, for the rich saffron version: a small pinch of Kashmiri saffron (about 12 threads) bloomed in 2 tablespoons of the milk warmed to body temperature
• Optional, for the rich version: a second green cardamom pod, lightly crushed
• Optional, for the rich version: 1/2 teaspoon pistachio paste (or 1 teaspoon finely ground unsalted pistachios mixed with a few drops of warm milk)
• Optional, to finish the rich version: 1 teaspoon shelled unsalted pistachios, very lightly crushed

Method

1. Pre warm the mug by filling it with hot tap water and emptying it just before the chai is ready. A cold mug kills the cup in seconds.
2. Put the 125ml of water and 125ml of milk into the saucepan together. Drop in the fresh ginger coin, the crushed cardamom pod (husk and seeds) and the torn bay leaf.
3. Set the pan over medium heat and bring slowly to a near simmer (small bubbles forming around the edge, the milk surface just shivering). Do not let it boil over; chai milk catches fast. About four minutes from cold.
4. Drop the Pukka Organic Vanilla Chai bag into the simmering liquid. Reduce the heat to keep the pan at a steady simmer (not a rolling boil; the milk catches and the tea goes bitter). Simmer for three full minutes, stirring once with a wooden spoon.
5. Lift the bag out at three minutes and discard. Stir in the teaspoon of jaggery (or demerara, or maple syrup) while the chai is still hot in the pan so the sweetener dissolves cleanly.
6. Strain the chai through a small sieve into the warmed mug, leaving the spices and the ginger coin behind. The colour should be a deep tan, not pale; if it is pale, the simmer was too short or the heat was too low.
7. Drink hot. The cup keeps evolving over the first three minutes; the cinnamon comes through first, then the ginger heat builds, then the vanilla rounds the finish.
8. Optional, rich saffron version (add about 10 minutes): before you start, warm 2 tablespoons of the milk to body temperature in a tiny pan, drop in the saffron threads and leave to bloom for ten minutes until the milk turns deep gold. Add the second crushed cardamom pod to the saucepan with the spices.
9. Optional, rich version: after lifting out the bag, take the pan off the heat, pour in the bloomed saffron milk with its threads, then stir in the pistachio paste with the jaggery so everything dissolves. Strain into the mug, then finish by sprinkling the lightly crushed pistachios across the surface.

Recipe: https://teas.co.uk/recipes/chai tea/standard vanilla chai stovetop method/