Pakistani Chai
Pakistani Chai can be made so many different ways and everyone has their own way of making it. The recipe above is how I make my chai and it’s been years of tweaking the recipe so that the flavours balance out perfectly. I have struggled in the past to get the quantities of sugar and salt right because if they even a little bit out, it really throws off the balance completely.
Personally, I like my chai to be strong, I like to use several teabags for one cup and the only spice I add is cardamom. I know people like to add in cinnamon as well but I’m not a fan of cinnamon in tea. Chai for me is one of my biggest comforts. If I’m feeling slightly cold, headachey or tired, a cup of chai always makes me feel better.
I also only make chai on the weekend because its quite high in sugar and so I don’t want to have it every day. I have either green or English breakfast tea during the week and then chai on the weekend and I love that because I always look forward to it. It now always reminds me of the weekend which is great.
I have such fond memories of my husband and I sitting together on the sofa on the weekend, sipping on delicious chai and planning what to do for the day. It’s also a staple on snowy days! We always go for a walk to the park on when it snows and when we get back all frozen, we put a pot of chai on the stove. It warms you up so quickly and the sweet taste is perfect!
WHY YOU’LL LOVE PAKISTNAI CHAI
- Rich and Spiced Flavour: Pakistani chai is known for its rich and beautifully spiced flavour. It will typically include a blend of strong black tea leaves, milk, sugar, and spices such as cardamom, cinnamon, and cloves. The combination creates a warm and aromatic beverage.
- Comforting: Pakistani chai is associated with moments of relaxation and comfort. Whether sipped in the morning, during a break, or in the evening, chai provides a soothing and comforting experience.
- Customisation: Chai in Pakistan is often prepared with attention to individual preferences. People can customize their chai by adjusting the strength, sweetness, and level of spiciness to suit their taste.
- Tea Culture: Pakistan has a strong tea culture, and chai is a staple in households and tea stalls alike. The act of enjoying chai is not just about the beverage itself but also about taking a break and sharing moments with others.
- Accompanies Snacks and Meals: Chai is often paired with various snacks and meals, enhancing the overall dining experience. It complements both sweet and savoury dishes, making it a versatile beverage.
- Unique Preparation Techniques: Pakistani chai is often prepared using unique techniques, such as “doodh patti” (milky tea) or “karak chai” (strong tea). The variations in preparation methods contribute to the diverse and vibrant chai culture in Pakistan.
INGREDIENTS YOU’LL NEED
Teabags/ Loose tea leaves, Milk, Water, Sugar, Cardamom pods, Salt
TOP TIPS ON HOW TO MAKE THE BEST PAKISTANI CHAI
- Choose Quality Tea Leaves: Choose good-quality loose black tea leaves. Many people prefer strong black tea for making Pakistani chai. If you only have tea bags then you can tear them open and pour out the tea leaves. I’ve done this many times when I didn’t have any loose tea leaves at home.
- Use Fresh Spices: To get the authentic Pakistani Chia flavour use a blend of fresh spices. The most commonly used spices include cardamom pods, cinnamon sticks and cloves. Crushing or slightly bruising the spices before will releases their essential oils and enhance the flavour of the tea.
- Select Fresh Milk: Fresh and full fat milk adds to the richness of Pakistani chai. Whole milk or a combination of milk and water is commonly used. You can adjust the milk-to-tea ratio based on your preference.
- Adjust Sweetness: Sweeten the chai according to your taste. Some people like their chai quite sweet, while others prefer a more moderate sweetness. I like to add in some salt to balance the sugar.
- Perfect the Boiling Time: Be mindful of the boiling time as over-boiling can result in a bitter taste. Once the tea comes to a boil, let it simmer for a few minutes and allow the flavours to meld. Avoid a pro-longed boiling process.
MORE TIPS
- Experiment with Ratios: Experiment with the ratios of tea leaves, milk, water and sugar to find the flavour that suits your taste preferences. Whilst some prefer a stronger tea flavour, while others may like a sweet and creamier texture.
- Strain Properly: Strain the tea properly to remove tea leaves and spices. Use a fine sieve to ensure that all of the tea leaves and whole spices are removed, leaving a creamy and delicious chai.
- Pair with Snacks: Chai is often enjoyed with sweet and savoury snacks such as biscuits, samosas and mithai.
- Add a Personal Touch: Adjust the recipe to match your personal taste. I personally enjoy adding in a pinch of salt to create a unique chai blend.
OTHER RECIPES YOU MIGHT LIKE
Iced Caffe Latte – Iced Caffe Latte – My Simple Eats
Vanilla Latte (Iced) – Iced Vanilla Latte – My Simple Eats
Affogato – Affogato – My Simple Eats
CONCLUSION
Pakistani chai is a deliciously spiced and comforting hot beverage. It can be customised and tailored to your specific taste and pairs perfectly with both sweet and savoury snacks.
Ingredients
Method
- Add all the ingredients into a saucepan and place on the stove over a medium heat.
- Allow it to come to a boil and then reduce the heat. Stir the tea and allow it to simmer for around 5-10 minutes (the longer you simmer it, the stronger the tea will taste).
- Using a strainer, pour the tea into to cups and enjoy.
