Indian beverage · Origin: India · Draft

Masala Chai

Finished-dish photo

Sample café recipe: ginger and cardamom chai.

Recipe notes

Four small cups; reduction varies, so measure the finished yield before standardising service. No flavoured syrup is needed. Contains milk.

Allergens: Milk. Check packaged ingredient labels and cross-contact.

Servings Not recordedCooked yield Not recordedPrep 5 minMarinate/Rest 0 minCook 10 minTotal 15 min

Factor

×1

Custom

Ingredients

Chai

Base recipe unchanged · 4 small cups (approx. 150 ml) → 4 small cups (approx. 150 ml) · batch ≈ 755 g

Method

1
Bring measured water, ginger and cardamom to a gentle boil.
2
Simmer until fragrant; use less spice initially in large batches.
3
Add CTC tea and simmer briefly.
4
Keep steeping time similar when scaling; longer boiling can make chai bitter.
5
Add milk and sugar, bring back to a gentle simmer and stir.
6
Watch closely to prevent boil-over.
7
Strain into cups and serve hot.
8
Measure the actual strained yield and record sweetness and strength before café service.

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