Pakistani
Pakistani Chai
A community recipe for Pakistani Chai, adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 1 ½ cup Milk or to taste
- ⅔–1 cup Water
- 2 heaping teaspoons Tea Leaves
- 2 pieces Cardamom optional, but it gives a nice aroma
Make it
Method
- 1
Bring the water to a simmer in the saucepan over medium-high heat. Tear the cardamom shell (or grind it) and add it to the pan.
- 2
Quickly put the milk in the microwave and heat it for 2 minutes, or until very close to boiling over.
- 3
When the water nearly reaches a boil, slowly add the loose tea. Don't overwhelm the pan.
- 4
Add hot milk to the pan until it reaches a light brown color. It'll get only a shade or two darker when it's done. Raise the heat to the highest setting.
- 5
If you think you added too much milk, take a big spoon or spatula and mix it continuously. Remember: This all goes very fast, so be prepared ahead of time with your utensils.
- 6
Take the saucepan off the heat when the chai is about to boil over and pour it in the cup through the strainer.
- 7
Sweeten with sugar if desired.
Source & rights
Where this recipe comes from
Adapted from “Pakistani Chai” by Wikibooks contributors, revision 4511018, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.