Indian chai

Indian chai is a milky tea flavoured with various spices that has become increasingly popular throughout the world. The spices used vary from region to region and we think this recipe has the perfect, fragrant balance.

  • 35 mins cooking
  • Makes 1 Litre
  • Print


Indian chai
  • 5 bruised cardamom pods
  • 1 cinnamon stick
  • 1 centimetre (½-inch) piece fresh ginger
  • 2 teaspoon fennel seeds
  • 1 teaspoon vanilla extract
  • 3 cup water
  • 2 cup milk
  • 1/3 cup grated palm sugar


Indian chai
  • 1
    Bring 10 cloves, 5 bruised cardamom pods, 1 cinnamon stick, thinly sliced 1cm (½-inch) piece fresh ginger, 2 teaspoons fennel seeds, 1 teaspoon vanilla extract and 3 cups water to the boil in medium saucepan. Cover; simmer 5 minutes.
  • 2
    Remove from heat; stand, covered, 10 minutes. Return to the boil, add 4 darjeeling teabags; remove from heat. Stand 5 minutes.
  • 3
    Meanwhile, heat 2 cups milk in medium saucepan without boiling. Add milk to tea mixture; add ¹/³ cup grated palm sugar, stir until dissolved.
  • 4
    Strain mixture into a teapot and serve immediately


You could also use honey as a sweetener. Be careful not to boil the tea for too long as excessive exposure of tea to heat will release the bitter tannins in the tea leaves.

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