Rayaan's Chai Recipe

• servings: 1
• active time: 10 minutes
• total time: 10 minutes

Ingredients

Water (as needed)

30 ml evaporated milk

140 ml whole milk

1 tablespoon loose black tea leaves (approx. 5 g - 6 g)

5 green cardamom pods

1 clove

1-inch cinnamon stick

Small pinch of saffron

Pinch of dried mint

Very small pinch of salt

1 tablespoon of sugar (or to taste)

Directions

Grind the saffron in a pestle and mortar. Add a small amount of cold water to the saffron and let it soak. Set aside.

Crush the cardamom pods and add them to a saucepan.

Lightly crush the clove and add it to the saucepan.

Lightly crush the cinnamon stick and add it to the saucepan.

Add just enough water to the saucepan to cover the spices (not too much). Bring the mixture to a boil, then lower the heat to medium and let it simmer for 1 minute.

Remove the saucepan from the heat and add the black tea leaves. Add just enough water to cover the spices and tea leaves (not too much).

Add sugar to the mixture (or wait to add it at the end, depending on your preference).

Place the saucepan back on medium heat and let it simmer for another minute.

Pour in the whole milk and evaporated milk. Add the dried peppermint, saffron water, and a very small pinch of salt.

Keep a close eye on the chai, stirring often to prevent the milk from sticking to the bottom and burning. Let the milk simmer and rise to the top of the saucepan, then immediately remove from heat (before overflowing). Repeat this step 1 or 2 more times for a stronger taste.

Strain the chai into a cup. Optionally, froth the chai to prevent a milk skin layer from forming. Enjoy your freshly made chai! :)

Notes

Add extra milk to dilute the flavour if needed.

Nutrition

• Serving Size: 1 cup
• Calories: ~191 kcal
• Total Fat: ~7.61 g
• Saturated Fat: ~4.7 g
• Unsaturated Fat: ~2.9 g
• Trans Fat: 0 g
• Cholesterol: ~24 mg
• Sodium: ~39 mg
• Total Carbohydrate: ~26.39 g
• Dietary Fiber: ~0.6 g
• Total Sugars: ~15 g
• Protein: ~7.2 g