Secrets
- Crush the cardamom pods with the flat of a knife blade to release the black seeds.
- Simmer the spices in water first, then steep the tea off the heat.
- For a caffeine-free evening version, swap the black tea for plain rooibos.
In the Indian masala chai tradition, water, milk and spices are simmered together before steeping the black tea: the infusion is ten times more fragrant than store-bought syrup.
Using what is already in your spice rack, two steaming mugs are ready in ten minutes.
Step-by-step recipe check off as you go
Simmer the spices in water
In the saucepan, bring the water to a gentle simmer with the cinnamon, the cardamom pods crushed with the flat of a knife, the ginger and the cloves. Simmer for 5 minutes, covered.
Add the milk and tea
Pour in the milk and sugar or honey, bring just to a simmer, then turn off the heat. Add the black tea, cover and let steep for 4 minutes.
Popotam's tipDon't steep the tea for more than 4 minutes so it stays mellow and free of bitterness.Froth and strain
Whisk vigorously to create foam, then strain through the fine-mesh strainer directly into the two mugs.
And there you go, it's ready
Check off every step to pour the steaming chai latte.
Secrets to real homemade chai latte what makes all the difference
Storage and make-ahead
The spiced water concentrate (without milk) keeps for 4 days in the fridge: simply reheat it with milk.
Variations
- Make it a dirty chai by adding a shot of espresso right before serving.
- Use barista oat milk for an extra-thick foam.
- Add a star anise pod for a subtle licorice note.
Frequently asked questions
Je n'ai pas de cardamome en gousse, que faire ?
Utilise une demi-cuillère à café de mélange quatre-épices ou de pain d'épices avec la cannelle et le gingembre.
Comment obtenir une belle mousse sans machine ?
Verse le chaï filtré dans un bocal fermé aux deux tiers et secoue 15 secondes (en tenant le bocal avec un torchon), ou fouette vivement.
Quel thé noir choisir ?
Un thé noir nature corsé (Assam, Ceylan, English Breakfast) laisse toute la place aux épices.
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