Creamy Masala Chai (prepared with Whole Milk)
Chai that tastes like dessert - yum! This recipe is best enjoyed with whole milk (3%), and one of our masala chai: Taprri, Cutting, Kadak or Rose.
To make 1 cup (235 ml) of chai:
- Boil 1/2 cup water in a saucepan.
- Add 1 heaping tsp Chai Spice loose tea mix (2 heaping tsp if using Taprri Chai).
- Boil for 3-4 mins.
- Add 1/2 cup of whole milk.
- Allow double boil*.
* When the milk rises, lift the pan off the stove. Let it settle for a few seconds, then put it back on the stove. Repeat this process 1-2 more times, allowing the flavors to meld together and the chai to develop a rich, creamy texture
6. Aerate with a ladle (optional)
7. Strain, sweeten (optional) and enjoy!
Pour over ice to enjoy the chai cold.
Pro Tips:
Follow these pro tips to up your chai game.
- Turn your bag upside down a few times before brewing. The powdered spices can settle during transit.
- Bring the water to a complete boil before adding your Chai Spice Tea.
- Looking for that extra kick? Add freshly grated ginger and/or 1/4 tsp black pepper while boiling tea leaves.
- Do not boil tea in water for over 5 mins. Overcooking the tea makes the tea leaves release their tannins and make the chai bitter.
- Double or triple boil chai, always!