How do you make authentic Indian Chai?

Question

I've had good/real chai in the US before, but could never figure out how to make it myself. I just got back from India and got to drink a lot of chai there. But pretty much, all that stuff they sell that they label 'chai', none of it really tastes like it. I try make it with milk and what not but it always just tasted kinda like normal tea, chai is thicker, tastes almost more like hot chocolate than tea...

Answer 1

with authentic indians... none of those watered down american indians

Answer 2

1.(Black tea) DO NOT USE GREEN OR LEAF TEA, IT WILL RUIN THE TASTE.
2. Cloves, cinamon stick (good quality), fresh ginger (powder or prepackaged cannot be substituted), whole black pepper, cardomon pods.

3. Optional items: White khas-khas (Indian name of a spice, which is round dried seeds); and soanph (green dried, not roasted)

4. Half-and-Half milk. No other milk can be substituted (if you really want the taste of real chai)

PREPARATION METHOD FOR 1-CUP CHAI:

In a clean deep dish container, put 3/4 cup water, 1/2 cup milk (Half-and-Half), 1 full teaspoon black tea and spices as follows.

1 pod cardomon
2 pea size fresh ginger (mulched)
1-2 big size whole black pepper
1/8 to 1/6 cinnemon stick
On a hard piece of paper, crush all of them together. Immediately put this mix in dish with water and milk. Keep them on heater plate or gas range for about 15 minutes, keep stirring continuously. Add sugar to your taste. Drain on strainer and serve in a cup.

The idea is to burn water from the tea while mixing the spices into the leftover tea. You may have to experiment with the quantity of water and milk to the final quantity of tea. In my experience, 2:1 ratio works better, i.e. I use 2 cups of (milk + water) for making one cup of chai. 1 cup of water is burned in the process. This provides smooth taste of chai.

Answer 3

I think khas khas is Opium poppy seeds. please see Wikepedia Encyclipedia "Opium Poppy seeds"