Daniel’s Chai Recipe
340 ml water
140 ml milk
2½ inch cinnamon stick
4 cardamom pods, slightly crushed
½ inch ginger, cut into strips
20 ml sugar
10 ml black tea
Boil the water with all the spices for 10 minutes. Add the milk and sugar and return to simmer. Do not let the milk boil over. Add the tea leaves and remove from heat. Strain after 2 minutes and serve.
Note: The above recipe does not multiply well. It cannot be doubled or tripled and still taste good. The spices and tea have to be adjusted for each serving size, although the water, milk, and sugar can all be multiplied.
For a 9x serving, which makes about 4½ liters chai, the recipe is adjusted to:
3060 ml water
1260 ml milk
(6) 2½ inch cinnamon sticks
22 cardamom pods, slightly crushed
2½ inches ginger, cut into strips
180 ml sugar
80 ml black tea
I recommend Taj Mahal tea. I don’t like Tata tea or Brooke Bond Red Label. Be sure to get a very fine mesh strainer as the tea grains are small.