Jason Voorhees
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You must boil your water with the spices. These vary from household to household but the way my mum makes it with crushed ginger (for heat), green cardamom pods (for fragrance), and a cinnamon stick.Once the water is fragrant, add a high quality Assam black tea. Yes boil the tea with the water and it needs to be Assam tea they are much stronger in flavour to other variants and it stays there to impart for flavour. We are not making English breakfast tea here. We are making a kadak Indian masala chai.
Now, pour in full fat milk none of that skimmed stuff if you want to keep it authentic. The ratio should be roughly 2 parts water to 1 part milk. Bring the mixture back to a rolling boil until it rises to the top of the pot, then lower the heat. Finish it with unrefined cane sugar or jaggery. Strain it into a cup from a height to create that signature froth
I am mainly a coffee person but still enjoy chai once in a while. It smells and tastes insane. Black english breakfast tea is just too bland for me. Literally tastes like flavoured water with milk. This is how I like it
Now, pour in full fat milk none of that skimmed stuff if you want to keep it authentic. The ratio should be roughly 2 parts water to 1 part milk. Bring the mixture back to a rolling boil until it rises to the top of the pot, then lower the heat. Finish it with unrefined cane sugar or jaggery. Strain it into a cup from a height to create that signature froth
I am mainly a coffee person but still enjoy chai once in a while. It smells and tastes insane. Black english breakfast tea is just too bland for me. Literally tastes like flavoured water with milk. This is how I like it
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