How to brew my chai
Welcome to the aromatic world of chai tea
Chai is more than just a drink. It’s an experience, a ritual that warms both the body and soul. Whether you're starting your morning with a burst of energy or winding down after a long day, a perfectly brewed cup of chai tea can transform an ordinary moment into something special.
My chai teas are hand-blended gently with freshly ground spices, premium loose-leaf tea, locally sourced ingredients and packed in eco-friendly packaging, so that that every sip is special for you.
Brewing it the right way brings out the nuanced notes of cardamom, cinnamon, ginger giving you a well-balanced, aromatic cup that’s both invigorating and soothing.
Why the brewing process matters
Brewing chai isn’t just about steeping tea—it’s about unlocking the full potential of each ingredient. The right method ensures that the spices infuse perfectly, creating a robust yet smooth blend that’s authentic to its roots.
Whether you prefer a creamy, traditional stovetop chai or a quick and easy version for busy mornings, following my tried-and-true methods will ensure your chai experience rivals that of your favourite café!.
I share three easy ways you can brew a soothing cup of chai (depending on how much time you have!)
1. The traditional way (or how my mum taught me)
Step 1
Using a small saucepan, combine 1 -2 teaspoon of your favourite masala blend with 1 cup of water per person.
Tip: shake the packet to awaken the flavours.
Step 2
Bring to the boil
Step 3
Add ¼ cup of your favourite kind of milk, bring to the boil and simmer for two – five minutes, whilst stirring.
Tip: adjust the masala chai and milk ratio depending on your taste preferences.
Step 4
Strain, serve and enjoy!
Step 5
I like my chai sweet as made by my mum so 1 teaspoon of honey does the trick, and serve in your best china!
2. Making chai using a French press
Add a spoonful of my chai blend in hot water using a French press, steep, press, and add your choice of milk separately.
3. Making chai using the microwave
Brew tea and spices in water, then mix with milk and microwave.
Brew tip: You can froth your milk using a coffee machine for an extra creamy and lighter cup of chai!
Like your chai sweeter?
Sweetening your chai enhances the flavours of the spices and balances the boldness of the tea.
Here are a few options if you like your chai on the sweeter side:
- Traditional sugar: A classic choice for a slightly caramelised sweetness.
- Honey: Adds a natural, floral sweetness that pairs beautifully with spices like cardamom and ginger.
- Jaggery: A popular sweetener in traditional Indian chai, offering a rich, earthy sweetness (also considered a healthy sugar).
- Maple syrup: For a unique, slightly smoky flavor that complements warm spices.
- Agave or Stevia: Great for those seeking a low-calorie or low-glycaemic option.
Tip: Start with a small amount and adjust to taste—you can always add more, but you can’t take it out!
Choosing the type of milk to add to your chai
The creaminess of chai comes from the milk, but there are plenty of ways to change it up to suit your preferences or dietary needs:
- Whole milk: For a rich, velvety texture and a traditional taste.
- Almond milk: Adds a subtle nuttiness and works well for those avoiding dairy or lactose intolerant.
- Oat milk: A delicious plant-based option with a creamy texture that mimics whole milk.
- Coconut milk: For a tropical twist with a slightly sweet and aromatic profile.
- Soy milk: Offers a smooth, protein-rich alternative with a neutral taste.
Brew tip: Some plant-based milks may separate when boiled, so try adding them after brewing or using barista blends designed for frothing.
Like your tea on the stronger side?
Adjusting the strength of the tea can dramatically change your chai experience:
- Stronger brew: Use more tea leaves or simmer longer for a robust, full-bodied flavour.
- Milder brew: Use fewer tea leaves or reduce brewing time for a lighter, more delicate cup.
Tip: If you’re sensitive to caffeine, choose a no-caffeine blend from my chai collection like the Rooibos and Raw Honey Masala Blend.
FAQ
To help you get the most out of your chai experience, I've answered some of the most common questions I'm asked. These tips will guide you to make the perfect cup every time.
1. How long should I steep the chai?
Steeping time can vary depending on your taste preference and the brewing method:
Traditional stovetop: Simmer the chai for 5–10 minutes to fully extract the flavours from the spices and tea leaves.
Quick brewing: For methods like a French press, steep for 3–5 minutes.
Tip: If you prefer a stronger flavour, simmer longer, but be mindful that over-steeping can result in bitterness.
2. Can I brew your chai without milk?
Absolutely! Brewing chai without milk creates a lighter, more nuanced beverage known as “black chai” or “spiced tea.”
Simply follow the same brewing instructions but skip the milk.
You can also add a splash of plant-based milk after brewing if you prefer a lighter version.
3. Can I make chai concentrate for later?
Yes! Chai concentrate is a convenient way to enjoy chai without brewing from scratch each time.
How to Make: Brew a stronger batch by doubling your chosen Chai Room tea blend but using the same amount of water. Let it cool, strain, and store in an airtight container in the fridge for up to a week.
How to Use: Mix equal parts chai concentrate and milk, heat, and enjoy.
4. How do I store my leftover chai?
If you have leftover brewed chai, let it cool and store it in the refrigerator for up to 2–3 days.
Reheating tip: Heat it gently on the stovetop or microwave, and stir well before serving.
Note: If the milk separates slightly during storage, give it a quick stir or shake before reheating.
5. Can I sweeten my chai after brewing?
Yes, sweetening chai after brewing allows you to adjust the sweetness to your liking.
Granulated sugar or jaggery: Dissolves best when added while the chai is still warm.
Honey or syrups: Stir in just before serving for a smooth blend of flavours.
6. Can I increase the spice level?
The Chai Room blends have the perfect combination of tea and spices. However, if you want a bolder taste, add extra cinnamon, cardamom, or even a pinch of cayenne for a spicy kick.
7. Is your chai caffeinated?
Yes, my chai blends are made with traditional black tea and it contains caffeine. However, the Rooibos and Raw Honey Masala Blend is a caffeine-free blend.
8. Can I use chai for cold drinks?
Absolutely! You can use my chai blends to make delicious iced drinks or chai latte. Check out the recipe section to help you do that.
How to make iced chai: Brew your chai stronger than usual, let it cool, and pour over ice. Add milk and sweetener to taste.
Chai frappe: Blend iced chai with milk and a touch of sweetener for a refreshing summer drink.
9. What’s the best milk alternative for creamy chai?
Here are some fantastic alternatives to whole milk:
Oat milk: Creamy and neutral, it blends seamlessly with chai spices.
Almond milk: Adds a light, nutty flavor.
Coconut milk: Provides a rich, tropical twist and a hint of sweetness.
Soy milk: A protein-rich option with a smooth texture.
Tip: Use barista versions of plant-based milks for better frothing and less separation.