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.