Yum scrum Indian Chai

Yum scrum Indian Chai

Serves 3 or 4
Prep time 1 min
Cooking time 10-15 mins

Vegan, Gluten Free, Nut Free, Sugar Free


4 cups of water (about a cup per person)
2 tea bags (1 tea bag serves about 2 cups, regular black tea is fine)
2 cups of milk (traditionally you tend to use 50/50 milk and water so add more if you fancy. I love almond and soya milk combined)
15 cardamoms, smashed so they crack a little but the seeds stay contained (if you can be bothered!)
8 cloves
2cm piece of ginger, chopped into a few pieces, no need to peel

Optional: I like to add about a cm of fresh turmeric, chopped in half, which adds a host of nutritional properties. Chai is usually served sweet so add sugar or honey if you desire.


1. Put the water and spices in a pot and bring to the boil for a couple of minutes.
2. Once boiling, add the tea bags and bring down to a medium to high heat for a few minutes.
3. Add the milk and bring to the boil again. At this point the chai will froth and spill over the sides quite quickly, so keep an eye on it and turn the heat right down just before it spills. 
4. Simmer for about five mins and then bring back to a froth again and simmer again. I like to build it up to a froth three times in total. You'll be able to see the colour reddening and when it looks golden and rich, it's ready to drink. 

As the spices will create more depth of flavour over time, you can keep the pan simmering and add a little more water and milk as and when required. Or you can turn off the hob and come back to it and heat up the pan for another cup later. Experiment with it until you get the balance of flavours and the consistency you like best.

Insanely good for you and just yum!