Let’s get right into making that kadak chai you’re craving! The key to this strong and flavorful tea lies in the right balance between water, tea leaves, spices, and milk. Here’s a step-by-step guide to help you get there.
Start by boiling 1.5 cups of water in a pot. Once the water comes to a boil, add 2 teaspoons of strong black tea leaves, preferably Assam or a similar robust variety. For that kadak, punchy taste, you want a high tea-to-water ratio. You’re aiming for roughly 1 teaspoon per 3/4 cup of liquid, which is more than your usual for mild chai.
Spices indeed enhance the flavor. Consider adding a few slices of fresh ginger and 2 to 3 cracked cardamom pods to the boiling water. If you enjoy variations, you could include slight touches of cloves or cinnamon, but don’t overdo it—let ginger and cardomom shine.
Allow the tea and spices to simmer together for 3 to 4 minutes so the flavors can deepen. Next, add 1/2 to 3/4 cup of milk, depending on your preference for creaminess. Let the mixture continue to simmer gently for another 2 to 3 minutes. Simmering, not rapid boiling, helps blend the flavors without curdling the milk.
Sweeten with sugar to taste, and stir well until the sugar dissolves completely. Then another minute of simmering ties the flavors together. Once it’s all looking a rich shade, strain the chai into cups.
Remember, kadak chai is robust, both in taste and aroma. Adjusting the steeping time and spice quantities according to your preference can always be tweaked once you’ve found your baseline. If the tea tastes too flat, try a bit more simmering next time for stronger brew. Enjoy experimenting with different proportions until you’ve made it yours!
