Chai

Name: Chai
Cuisine: Pakistani
Ingredients: 1 1/4 cup water; 1 cup* reduced-fat or whole milk whole milk will result in a slightly richer, creamier chai; 1 1/2 tsp loose tea-leaves or 2 black teabags (I use Tapal Danedar) or more to taste; 1-2 cardamom pods slightly broken or a pinch of cardamom powder (optional); to taste sweetener

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

#chai
#motivationalpost
#ambassador
The typical Pakistani family drinks chai very different from the chai latte you get at your local coffee shop. This is an authentic cup of chai you will find brewing in the typical Pakistani kitchen.
and a 2009 trip to Pakistan, we stopped for some chai at a tea stall on the way to Nathia Gali. The place was heavenly but that chai was unforgettable. Luckily I had observed the process – I remember the chai wala (tea vendor) used a ladle to repeatedly scoop up and pour back the chai. I’ve tried this technique and can attest that it does enhance the flavor.

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

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Ingredients

1 1/4 cupwater
1cup* reduced-fat or whole milk whole milk will result in a slightly richer, creamier chai
1 1/2 tsploose tea-leaves or 2 black teabags (I use Tapal Danedar) or more to taste
1-2cardamom pods slightly broken or a pinch of cardamom powder (optional)
to tastesweetener

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Steps

1

Place water in a saucepan over high heat. Once it comes to a boil, add tea-leaves or tea bag and cardamom. Reduce the heat to medium and gently allow this to simmer for a minute or two.
2

Add the milk and raise the heat back to high.
3

As it begins to boil, the chai will rise in the saucepan. Remove the pan from heat before it reaches the top of the saucepan. Do this a few times to really develop the flavor while using a ladle to scoop and pour back the chai. Alternately, once it comes to a boil, lower the heat and allow it to simmer to desired strength (~3-5 minutes).
4

Pour this chai through a small sieve into your favorite cups and sweeten using sugar or honey.
5

Enjoy