Chaiiwala Chai (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Pour water into a medium saucepan and bring to a rolling boil over high heat, about 3-4 minutes.
2. 2Crush the cardamom pods lightly with the flat side of a knife to release their aromatic oils.
3. 3Add the crushed cardamom pods, cinnamon stick, cloves, ginger slices, fennel seeds, and black peppercorns to the boiling water. Allow the spices to simmer vigorously for 2-3 minutes until fragrant.
4. 4Reduce heat to medium and add the loose black tea leaves. Let brew for 2 minutes, stirring occasionally to release the tea's full flavor and deep amber color.
5. 5Pour in the whole milk and increase heat back to medium-high. Stir continuously to prevent milk from sticking to the bottom of the pan.
6. 6Bring the chai to a gentle boil, watching carefully as milk tends to rise quickly. Once it reaches a rolling boil with bubbles forming at the surface, reduce heat slightly and let it simmer for 1-2 minutes, about 30 seconds at full boil.
7. 7Add sugar and stir until completely dissolved, about 30 seconds.
8. 8For authentic Chaiiwala style, use the "pulling" method: carefully pour the chai from the saucepan into another container from a height of 12 inches, then pour it back. Repeat this 2-3 times to create a frothy, aerated texture and enhance the flavor.
9. 9Strain the chai through a fine-mesh strainer into serving glasses or cups, ensuring all spice pieces and tea leaves are removed.
10. 10Serve immediately while piping hot. The chai should have a rich caramel color with a slight froth on top.