- 2½ cups water
- 4 teaspoons sugar (or to taste)
- 2 teaspoons black tea leaves (my favourite brand is ‘Red Label’)
- 1½ cups milk
- 3 green Cardamoms
- ½ inch piece of ginger crushed (Washed well so you don’t have to peel)
- 1 tbsp fennel seeds crushed
- 1 cardamom crushed
- In a saucepan, bring the water to a boil.
- Add the crushed ginger, cardamoms, fennel letting them simmer over medium heat for a few minutes to release its flavour.
- Add the milk and allow the mixture to boil for another 2–3 minutes.
- Stir in the sugar and black tea leaves, and let it come to a full boil depending on how strong you like your chai.
- Strain the tea into cups using a fine mesh strainer.
- Serve hot, ideally with your favourite biscuits or snacks.
Note: You can use Soy milk for a vegan chai. However, add the milk after all the spices, sugar and tea leaves have boiled and then pour the milk as the last step and boil gently.
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