All my life, I thought that tea was steeped in water just under boiling temperature. Herbal teas often consumed in the Caribbean and elsewhere where people are in tune with the medicinal benefits of herbs. Ancient cultures have long boiled herbs or infused them, depending on their individual qualities and the potency needed. Whether boiled or steeped, I had only seen the infusion in water. So imagine my surprise when I learned recently that you can actually infuse tea in milk!
For me, that was a Eureka moment, as I thought that milk always halted the diffusion process. That is so normally, but now the way I was shown by my sister-friend. She made authentic Bombay Kadak Chai and was pleased to show me how. I was thrilled! BTW, Bombay is still the name that the people of Bombay associate with what has been re-branded as Mumbai. As a manager of many re-branding campaigns myself, I know all too well that such things never really work within the communities that are most involved with the original brand. Anyway, off with the communication strategy discourse and on with the Kadak Chai!
Chai can be made with loose leaf black tea or even tea bags. There are a few tricks of the trade though. Always add to milk on the stove. If using bags, tear them open. We used four bags for three cups. You may use any cow’s milk form of your choice: full fat, low fat, skimmed, powdered (reconstituted) or even condensed sweetened milk (diluted with water). I love the creaminess that full fat milk brings to the chai so that is my personal preference.
Step 1: Add tea to milk in saucepan over low heat. Use 4 teaspoons loose leaf/4 tea bags for every three cups. When making a single cup, I use 2 teaspoons loose/2 bags.
Step 2: Once added, stir the tea constantly. Do not leave. Use low heat to brew slowly and to prevent furiously dangerous hot milky overflow.
Step 3: The milk will eventually boil into foamy bubbles. You will notice that the colour has changed from white to a caramel cream colour. At this point, reduce heat or the best thing is simply to …
Step 4: Remove it from heat. It will still continue to infuse. The stronger you want it, the more you should heat it. I found this way more potent than coffee and equivalent to two Red Bulls as is. So having it too late in the day may not be a great idea if you have any remote wish to go to bed on time. However, if you want to be speed chasing Formula 1 cars on two legs, by all means, knock yourself out and return to stove to reduce and further infuse.
Step 5: However, the rest of us simply remove, allow the tea to settle a bit then strain. As it cools it also thickens into a delicious richness (well moreso if you do not have fatphobia and have not excluded the fat from the milk in the first place).
Step 6: Arrange your tea tray as formally or informally as you wish. This was a light, informal gathering of sister friends and while both our host and the lady who made this kadak chai are the queens of formal entertainment, this was simply a relaxed gathering with no need for formalities or the requisite opulence. Though we all thought these camel sitting gold mugs were just too cute!
Step 7: If desired, add sweetener to taste and serve immediately. This makes a great post meal pick-me-up especially after the familiar fatigue of over indulgence. Or simply just a great way to start your morning or make it through a long day. You can serve at the end of your brunch for a lovely exotic, Indian touch.
STEWARD’S NOTE: This tastes nothing like regular tea with milk. When you make it, you will know why I wrote an entire article about it in my previous post. Thanks to our host, Claudia Pryce for sharing her great friends with me and to Muna for taking the time and being so helping in allowing me to document it. Umera and Nasrat added lots of spice and flavour to our hours-long gathering. As we say in Jamaica, “Good friends are better than pocket money.”
Nice! I love karak chai.
I did a post about it recently, with a video too 🙂 http://food.devinadivecha.com/how-to-make-chai
Hi Devina, will check out your post. Been too long since we visited your site. Haven’t had much time these days but will come around very soon! You should read the previous post on Sisterhood too. I think you will really appreciate it.
I’m not normally a fan of hot beverages but I may try this.
Hopefully you will even make it the exception to your rule!
This looks lovely! Do you ever add any spices to it?
Yes. We will get to that eventually, we just wanted to get the technique and the taste down first for our readers.
I used low fat milk before and it sucked 🙁 I agree with you on using full fat milk. Though I haven’t used milk to infuse my tea lately, I’ve found that Rainbow Gold does a good job adding creaminess. I’ve experimented with different milks: condensed, regular evap, cardamom evap and found that the Gold variant is best 🙂 I’ve been addicted to chai because of Dee!!!! LOL!
You definitely have bitten the Chai bug! Yes- fat is essential here to get the texture and flavour. You would have to add a lot of condensed milk to get it creamy though 🙂
The perfect kadak chai is quite difficult to make contrary to popular belief. Am glad that you’ve found it right! BTW, the paisleys in your long-sleeves complement the ethnicity of chai making beautifully!
Thank you so much for your endorsement on the authenticity. It was a magical experience indeed, and yes her dress was amazingly beautiful!
love tea!!
We do too!
I usually do it a little different.
I add evaporated milk once the tea has boiled and a few minutes after that, I add some chai masala.
I will try your version soon!
Do try it and let us know Arwa!
Kadak chai or chai masala as I know it is one of my favourite drinks. I remember how much I enjoyed the tea the first time I tasted it. Smooth, full of body and flavour. This tea when prepared well is simply divine. Great post!!
Thanks so much. You are so right. There is tea and there is tea. It is an entire artform and I find that the countries that grow it naturally know how best to prepare it!
Reblogged this on Neiramystico Now and commented:
Yup, this is how you do it. I used to have this pot that the tea poured out of perfectly, but the handle finally broke off. I will warn you, this is so delicious and addictive, that there’s a tendency to gain weight from the milk and sugar.
Looks Amazing! Very different from how we make kerala chai! also i love the sleeves of the person making the tea! looks amazing 🙂
Thanks Shafeena! Yes, the dress was absolutely stunning!
Oh wow – I lvoe chai, bu can never recreate the authentic experience. This sounds fantastic! Gorgeous pictures, too.
Thanks Kiri! With this method, you will definitely recreate it… just be sure to share it with your friends!
I can smell the aroma from that chai from my screen! lol. P.S… my secret for chai? A lil lemongrass! Shhh, don’t tell anyone! 😀
Really Tiff? Interesting… not a combo we would have thought of. How did you get the idea? Very curious:)
I miss chai. I used to love it on cold mornings up in the hill stations. it would bring you to life.
I think that is a great description of the effect of chai!
only tried the instant chai tea and didn’t like it. must make one using yours and Dee’s version.
This version is different from Dee’s but yes, you should indeed try both and then decide whether chai is for you or not. Not sure about the caffeine hit and pregnancy, so check with your doc first.
Hi there, I’ve enjoyed being a subscriber to your blog. Lots of personality infused into your recipes! I was excited to read about your chai, as recipes tend to vary widely. I was surprised, however, that your friend didn’t add any spices, like cardamom, anise, etc. That’s the part that I tend to love the best. Keep cooking and sharing!
Thanks for subscribing to our blog , we certainly appreciate your loyal readership. It’s great that you have been enjoying our posts 🙂 Love your idea of star anise! My friend made a plain karak chai, which is great on its own, however, masala chai would consists of the spices (masala = spices).
You could also try infusing ginger / mint/ cardamom (garam masala- peppercorns, cloves, cardamom n cinnamon sticks ) or as comowater.com mentioned lemon grass!!! Tastes wonderful!! In India we normally have the ginger tea or ‘adrak chai’ during winters…
Thanks for your suggestions for making masala chai and arak chai ash. Love your adrak chai and suggestions for peppercorns and cloves! From my understanding, karak chai is plain while masala chai infuses spices. Most people know the spiced variety but the plain one really brings out the flavour of the tea and once people understand the basics, they can go off experimenting like Tiffany did with the lemongrass!
Thank you, thank you, thank you. We’ve been racking our brains over how our friend makes her chai and thanks to you, we’ve cracked it!