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A deeply aromatic Indian tea simmered with fresh ginger, cardamom, cinnamon, cloves, and black pepper, then balanced with creamy milk and sugar. This fragrant stovetop chai is designed for two generous cups.
Image générée par IA
Image générée par IA
Boiling the spices in water extracts their flavor before the tea and milk are added, creating a concentrated, rounded base without over-brewing the black tea. A final brief simmer marries the tannic tea with the creamy milk and sugar.
For best flavor, serve immediately. If necessary, refrigerate strained chai in a covered container for up to 2 days.
Reheat gently in a saucepan over medium-low heat until steaming, stirring occasionally; do not boil vigorously, as the milk may scorch or separate.
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