One evening I was shopping for spices and a couple of guys walked into the same aisle, one telling the other they need to buy masala. I was unintentionally eavesdropping and after the third time I heard masala (which literally means spice in Urdu and Hindi), I interjected to help and recommend the right masala for whatever they were intending to create. It ended up being about chai. As I was fetching cardamom pods and cloves, he sought my advice about the ratio of milk and water. While answering, it reminded me of the chai experiment I conducted earlier this summer, where I played with ingredients and ratios to help chai-lovers create their perfect cup of chai.
I attempted six methods of making chai to examine different techniques, the ratio of water/milk, and ingredients in masala (spiced) chai. Below by chai, I refer to black tea leaves instead of the beverage itself. I will also mention my favourite version. I hope you benefit from these techniques to enjoy a comforting cup of chai that keeps the Pakistani, Indian, Bangladeshi, and Srilankan communities intact.
Disclaimer: No chai was wasted in this experiment. I was high on caffeine for rest of the day.
A and B (Timing of ingredients)
A:
1/3 milk
2/3 water
2 tsp chai
Bring water + chai to boil and then add milk
B:
1/3 milk
2/3 water
2 tsp chai
Water + milk + chai together and bring to boil
Conclusion: Not much difference in colour or flavour by when the ingredients were added or how long the chai boiled in water. I prefer A as I like to release all the flavours in the water first, gauge the strength by the colour and then gradually pour milk to reach the rich red-brown colour.
For the next phase of the experiment, I added all ingredients at the same time.
C and D (Milk and Water Ratio)
C:
1/3 milk
2/3 water
2 tsp chai
All added together
D:
1/2 milk
1/2 water
2 tsp chai
All added together
Conclusion: C is smooth as water and milk mix well in the heat. D had a thicker consistency due to more milk but is lighter in colour. Two ways to fix and achieve a red-brown colour: add a bit more chai later in the process and then bring it all to boil, remove from heat, back to heat and bring to boil, remove from heat, repeat 5–6 times or until the red-brown colour is achieved. I prefer C as I usually pair my chai with some dessert and nuts which already bring a dense texture. To be honest, C is the most trusted ratio across borders.
For the next phase of the experiment, I used 1/3 milk and 2/3 water, and added milk, water, and chai at the same time.
E and F (Ingredients for Masala chai)
E:
1/3 milk
2/3 water
2 tsp of chai
2 cardamom pods + half a cinnamon stick + 2 clove buds+ 3 black peppercorns
add masala/spices once the water and milk are warm
F:
1/3 milk
2/3 water
2 tsp of chai
2 cardamom pods+ half a cinnamon stick
add masala/spices once the water and milk are warm
Conclusion: E had a stronger flavour due to cloves and black pepper but the strength is short-lived. E is higher in antioxidants. F was more aromatic than E perhaps because cloves and pepper don’t overpower cinnamon and cardamom. I would pair E with simpler desserts or biscuits, whereas F can complement stronger desserts or can shine on its own.
All in all my favourite was F and this is my usual way of making chai.
Additional techniques
Call it chai or tea, not chai tea. They refer to the same beverage. I know this is not a technique, just saving you from embarrassment.
I prefer honey instead of sugar as it dissolves faster, is a natural source of sweetness and has more benefits. Add 1tbsp of honey per cup of chai either when the chai is in its final stage or after you pour chai into your cup.
Crack open the cardamom pods, allowing the seeds inside to release the flavour. You will then have to use a strainer to pour the chai.
Don’t microwave your chai. Ever. Re-heat it in the same saucepan.
Use a saucepan as it comes up one long handle or often with a spout, affording you to effortlessly pour chai into the cup.
