Homemade Chai
Preparation time
Cooking time
Total time
An easy to make and reward slow brewed spiced tea. Delicious as an afternoon tea addition served with samosa or an ending to a meal.
Recipe type: Drinks
Cuisine: Indian
Servings: 4
  • 2 heaped tablespoons of black tea leaves (Assam or Darjeeling)
  • or two of your favourite black tea bags
  • 5 slices of fresh ginger (from a 5cm piece)
  • 1 teaspoon black peppercorns (about)
  • 5 green cardamom pods
  • 5cm stick of cinnamon stick broken into pieces
  • 5 cloves
  • 2 tablespoons honey (or to taste)
  • 750ml boiling water
  • 400ml whole milk
  1. Add the spices to the pot that you will use, dry fry them on a low heat until you can smell the oils being released. Add the water, tea, loose or the bags, fresh ginger pieces and bring the ingredients to the boil.
  2. Turn the heat to a gentle simmer for 10-15 minutes, the water should smell fragrant and visibly darken.
  3. Now add the whole milk and sugar simmer the chai for another 10-15 minutes, don't worry if the milk forms a skin, this will be strained off. Stir often so the milk does not catch.
  4. Using a strainer or sieve, remove all the spices and the ginger pieces and pour into a tea pot or individual cups and enjoy.
My friend calls this medicinal chai, as they drink it when they are convalescing.

A simple version they make in Delhi for any passing visitor is Chai boiled with cardamon pods and fresh ginger spices.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/homemade-chai-recipe/