Think about the last conversation that went somewhere. Where it started normal and ended up somewhere neither of you expected.
That doesn't happen alone.
In India, chai is never drunk alone. Someone stops by, you put the pot on, you sit down together. That's just how it's done.
Some of the best ideas come from just sitting down with someone and talking. Not a meeting. Not a brainstorm. Just two people, two cups, and a question neither of you has figured out yet.
Drinking Kathas is best when in the company of others.
Traditional Kerala Method (Our Favorite)
What you need:
- 2 heaping tablespoons chai mix
- 1.25 cups water
- 1 cup milk (any kind - dairy, oat, coconut, whatever)
- Sweetener (optional - honey, sugar, jaggery)
Steps:
- Bring water to boil in a small pot.
- Add chai mix. Reduce heat to low simmer.
- Simmer 4-5 minutes, stirring occasionally. You'll smell it - floral cardamom, warm cloves.
- Add milk. Bring back to a gentle simmer (don't boil over - watch it).
- Simmer another 2-3 minutes.
- Strain through a fine-mesh strainer or cloth into mugs.
- Sweeten to taste (or don't).
Makes 2 small cups. This is how my uncle drinks it in Kerala - strong, milky, slightly sweet, in small glasses while sitting and talking with a friend.
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Lazy Version (Still Good)
- 2 tbsp chai mix in a mug
- Pour boiling water over it
- Steep 5 minutes, strain
- Add milk, sweeten
Not as layered, but faster. Good for weekday mornings.
Iced Chai
- Make it strong (3 tbsp mix, less water)
- Strain while hot
- Let cool
- Pour over ice, add cold milk
Some people add a splash of vanilla or a pinch of salt. Experiment.
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Cold Brew (Overnight)
- 4 tbsp chai mix in a jar
- 2 cups cold water
- Refrigerate 12-24 hours
- Strain, add milk, sweeten
Smoother, less bitter. The cardamom comes through differently - more floral, less sharp.
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Storage Tips
Unopened: Shelf-stable for 12+ months. Keep cool and dry.
After opening:
- Roll the bag tight and clip it shut (or transfer to an airtight container).
- Store in a cool, dark place (not above the stove).
- Good for 3-4 months. After that, it's still safe, but the aromatics fade.
Pro tip: If you make chai every day, buy the big bag. If you make it once a week, buy the small bag so it stays fresh.
Ginger Chai Mix
Traditional Method (Best Flavor)
What you need:
2 heaping tbsp ginger chai mix
1.25 cups water
1 cup milk (any kind)
Sweetener (optional)
Steps:
Bring water to a boil
Add chai mix, reduce to simmer
Simmer 4–5 minutes
Add milk, return to gentle simmer
Simmer 2–3 minutes
Strain and serve
Sharp, warming, and deeply comforting.
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Lazy Version (Weekday Friendly)
Steep 2 tbsp in boiling water
Turn off the heat and steep for 5 minutes
Strain, add milk
Good, but less layered
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Iced Ginger Chai
Make it strong (1.5x tea blend)
Cool, strain, pour over ice to dilute
Add cold milk
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Cold Brew
5 tbsp mix + 1 cups boiling water
Wait 1 minute add 1.5 cup cold water
Refrigerate 12–24 hours
Strain, add milk or drink black
Smoother ginger heat, very refreshing
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Storage Tips
Unopened: 12+ months, cool and dry
After opening:
Seal tightly or transfer to airtight container
Store away from heat and light
Best within 3–4 months
Kerala Whole Coffee Beans
Basic ratio: 1:15 (1 gram of coffee to 15 grams of water)
Pour-Over / Drip Machine:
- Use a coffee grinder to grind 15 grams of coffee to a medium fine grind (the coarseness of sand)
- Heat 230 grams of water to 200°F
- Bloom your 15 grams of coffee with 35 grams of water. Wait 20 seconds.Brew as you normally would
- Add milk if desired (dairy, oat, coconut—your choice)
- Sweeten to taste (or don't)
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French Press:
- Use 15g-20g per 8oz water
- Add coffee, pour hot water (200°F)
- Steep 4 minutes, press, pour
- Add milk if desired
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Cold Brew:
- Use 1 cup coffee mix to 4 cups cold water
- Steep in fridge 12-18 hours
- Strain through fine mesh or coffee filter
- Dilute with water or milk to taste
- Serve over ice