Exact quantities, then the method.
A chai bag is fine steeped in a mug, but it comes alive simmered on the hob the traditional way. Drop the bag into a pan with equal parts water and whole milk, add a couple of crushed cardamom pods and a coin of fresh ginger, and bring it to a gentle simmer for five minutes. The simmer pulls far more from the spices than steeping ever does.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Stovetop Turmeric Chai recipe. Canonical: https://teas.co.uk/recipes/chai-tea/stovetop-turmeric-chai/
Strain, sweeten with a little honey, and you have a proper, warming turmeric chai. Makes one mug.
You'll need
- 1 tea bag of Yogi Tea Organic Turmeric Chai
- 150ml freshly drawn water at 100C, just off the boil
- 150ml whole milk
- 2 whole green cardamom pods, lightly crushed open
- 1 thin coin of fresh root ginger, peeled
- 1 teaspoon of clear honey
- 1 280ml mug, warmed
- 1 small saucepan with lid
- 1 fine sieve for straining
Method
- Warm a mug while you make the chai.
- Pour 150ml of water and 150ml of whole milk into a small pan.
- Add the tea bag, the crushed cardamom pods and a coin of fresh ginger.
- Bring to a gentle simmer over medium heat and let it bubble softly for five minutes; do not let it boil hard.
- Take it off the heat, stir in the honey, then strain into the mug.
- Simmer gently, not at a rolling boil; a slow simmer draws out the spice without catching the milk.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Yogi Tea Organic Turmeric Chai, 17 Tea Bags 34g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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