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Adeni Chai

A rich, spiced Indian tea balancing bold whole spices with creamy milk and gentle sweetness.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 3 cups
Course: Drinks and Beverages
Cuisine: Indian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 to 5 whole cloves
  • 3 to 4 green cardamom pods lightly crushed
  • 1 small cinnamon stick about 1 inch
  • 6 to 8 black peppercorns
  • 1 tablespoon freshly grated ginger
  • 2 cups water
  • 1 to 1.5 cups milk whole or 2%
  • 2 teaspoons loose leaf black tea Assam or Darjeeling
  • 2 to 3 teaspoons sugar or honey to taste

Equipment

  • Small saucepan or chai pot (2 to 3 quart capacity)
  • Measuring spoons and cups
  • Wooden spoon for stirring
  • Strainer or fine mesh sieve
  • Teaspoon or small spoon for toasting spices
  • Kettle for boiling water (optional but helpful)
  • Mugs or chai cups for serving

Method
 

  1. Heat a small saucepan over medium heat for 30 seconds, then add the cloves, cardamom pods, cinnamon stick, and peppercorns. Toast, stirring constantly, for 1 to 2 minutes until fragrant.
  2. Pour in the 2 cups of water and add the grated ginger. Stir to combine and bring to a gentle boil.
  3. Reduce the heat to medium-low and simmer uncovered for 5 minutes to extract flavor from the spices and ginger.
  4. Add the loose leaf black tea, stir, and steep for 2 to 3 minutes until the color deepens.
  5. Slowly pour in the milk while stirring gently to combine.
  6. Heat the mixture over medium heat until steaming and just beginning to rise, about 2 to 3 minutes, without allowing it to boil over.
  7. Strain the chai through a fine-mesh sieve into cups, holding back the spices and tea leaves.
  8. Stir in sugar or honey to taste, let cool slightly, and serve hot.

Notes

Toast spices before simmering and adjust sweetness to taste.