East African Chai Tea

Learn how to make authentic East African Chai Tea with milk, black tea, and warm spices. This rich and creamy tea is perfect for breakfast or afternoon tea.

Servings cups

Calories 89.8kcal

Ingredients

2 cups water
1 tablespoon black tea loose leaves or 2 black tea bags
1 inch fresh ginger grated
5 to 6 cardamom pods lightly crushed
2 cups whole milk
sweeten to taste

Optional Add-ins

1 cinnamon stick
2 to 3 whole cloves
1-2 teaspoon Black peppercorns
1 pinch nutmeg
½ teaspoon Fennel seeds

Instructions

Using a mortar and pestle or the flat side of a knife, lightly crush the cardamom pods to crack them open.
Pour 2 cups of water into a saucepan and place it over medium heat. Add your loose-leaf black tea, crushed cardamom pods, grated fresh ginger, and any other optional add-ins of your choice.
Bring to a gentle boil, then reduce to a simmer and steep for 5 minutes. The water will turn a deep, dark amber color. That is exactly what you want.
Pour in 2 cups of full-fat milk. Stir to combine. Increase the heat slightly and bring the whole mixture to a gentle boil, watching it carefully, as milk can boil over quickly.
Once it reaches a boil, reduce to a low simmer and let it cook for another 4–5 minutes, stirring occasionally. The color will shift from dark amber to a warm golden brown. This is the perfect chai color.
Add sugar to taste. Stir until the sugar is fully dissolved.
Pour the Chai through a fine mesh strainer. Discard the spices and tea leaves. Serve immediately, piping hot.

Nutrition