Chai has a long cultural legacy and is a critical element of social life in South Asia and the Middle East. It is brewed with much love and attention to bring the best flavours out of the ingredients. So, it takes a little more than popping the kettle on and pouring boiling water on a teabag, and it's worth it!
Our recipe and technique go back generations, and today we are sharing this with love to you! Oh, and chai is never made for one… it's a social endeavour, so always made in batches! This recipe makes 4 cups.

Ingredients:

• Water 750ml 
• Milk 400ml
• 15g Classic Masala Chai / 3.5 teaspoons
• Honey or sugar

1. Place a pan on the hob on high heat with filtered or spring water and add Pink Tea Café's Classic Masala Chai.
2. Bring to boil, then add the milk.
3. Stir gently on medium to high heat until you see a golden colour forming and the chai starts boiling over! Keep simmering for 5-6 minutes until it reaches a rich, golden colour. Watch out, so it doesn't spill over (like ours does when we multitask!).
4. Bonus points on the authenticity scale for aerating the chai while it is simmering in the pan: This is done by taking scoops of the chai with a spoon and letting it fall back into the pan from a height. Don't mind the splashes!
5. Add some honey or sugar to the chai and stir a bit.
6. Pour the chai through a sieve into Fine Bone China cups and enjoy!

Additionally, we are planning to offer an online chai workshop soon. Send us a message if you are interested in participating.