How to Chai
Step 1: The Perfect Measure
Wake up the spices. Give your bag a good shake before opening to ensure the heavy cardamom and delicate rose petals are perfectly mixed. Then, combine 1 cup of water, 1 tablespoon of our Chai Blend, and 1 tablespoon of cane sugar in a saucepan. Adding the sugar now is our secret to extracting the rich spice flavors without any bitterness.
Step 2: The First Boil
Extract the magic. Bring the mixture to a boil over medium heat for 4 minutes. Watch as the water turns a deep, dark brown and the aroma of rose and cardamom fills your kitchen.
Step 3: The Milk Drop
Bring the richness. Pour in 1 cup of milk (we highly recommend whole milk for the best cafe-quality texture). Turn the heat up to medium-high.
Step 4: The Rise
Watch closely! Let the chai come to a rapid, rolling boil (approx. 2-3 minutes). Wait until the foam rises and almost reaches the top of the pan. This rolling boil is crucial for creating that velvety, thick mouthfeel.
Step 5: The Simmer
Lock in the flavor. The moment it reaches the top, immediately drop the heat to medium-low. Let it gently simmer for 5 to 7 minutes so the spices and milk can perfectly marry without burning off the delicate floral notes.
Step 6: The Pro-Move (Aeration)
Aerate for texture. While simmering, grab a ladle. Scoop up the chai and pour it back into the pot from about 6 to 8 inches above. This traditional technique introduces micro-bubbles, giving your cup a rich, frothy, and creamy texture.
Step 7: Strain & Enjoy!
Catch the leaves. Remove your saucepan from the heat and pour the golden liquid through a strainer directly into your mug to catch the loose tea leaves and whole spices. Now, sit back, relax, and just enjoy the chai!
