Froth the Chai: The secret to café-style chai is that slight frothy texture and well-rounded flavour, which chai vendors often achieve by “pulling” the tea. To aerate your chai and make it nice and frothy, try one of these methods (be careful as the liquid is hot!): (a) Gently increase the heat until the chai rises to a boil, then remove it from heat briefly and repeat once more – this technique injects air and makes the chai extra creamy. (b) Alternatively, use the “chaiwala method”: take a ladle or a small cup and scoop some hot chai, then pour it back into the pan from a height in a slow stream, creating bubbles as it mixes back in. Do this pouring action a few times (this is how street chaiwalas achieve that lovely foam!). Both methods help meld the flavours and give a smooth texture. If you find this messy or daunting, you can simply whisk the chai vigorously in the pan with a fork or use a handheld milk frother for a few seconds – the goal is to create a light latte-style froth on top. After aerating, simmer for 1-2 more minutes on low. At this point, taste and adjust if needed. Remember, chai is very forgiving – if it seems too strong, splash in a bit more milk; if it’s too mild, you can add a pinch more tea leaves or spice and simmer a minute longer to intensify the flavour. This flexibility means you can truly customize your brew to your liking.
Strain and Serve: Turn off the heat. Place a fine tea strainer over your teapot or directly over the serving cups, and carefully pour the hot masala chai through the strainer to catch the tea leaves and any spice bits. You’ll be left with a smooth, spiced tea in the cup. Add sweetener now if you haven’t already – typically about 1–2 teaspoons of sugar per cup, or sweeten to taste. Stir well. Your kitchen should now smell like an inviting chai café! Serve the chai piping hot. For an authentic touch, you can serve in small glass teacups or ceramic mugs. In India, many people enjoy chai in little clay cups or kulhads for an earthy aroma, or in heat proof glasses that show off the tea’s rich colour. However you serve it, take a moment to inhale the spicy-sweet fragrance before taking that first sip. Enjoy your homemade masala chai! There’s something inherently satisfying about preparing and savouring a steaming hot cup of masala chai at home. The process engages your senses – the sight of milk boiling with tea, the sound of spices simmering, the heady fragrance that fills your kitchen – and culminates in that first delightful sip.
