Three Traditional Indian Tea Recipes: Masala Chai, Irani Chai and Kashmiri Kahwa

Ingredients

• 2 cup Water (For brewing masala chai)
• 2 cup Whole milk (For masala chai)
• 2 tbsp Black tea leaves (Strong Assam tea recommended)
• 1 in piece Fresh ginger (About 1 inch, crushed or grated)
• 4 Green cardamom pods (Crushed)
• 1 Cinnamon stick (Small stick)
• 4 Whole cloves
• 4 tbsp Granulated sugar (Adjust to taste)
• 2 cup Water (For Irani chai tea concentrate)
• 2 tbsp Black tea leaves (For a concentrated brew)
• 3 cup Whole milk (For Irani chai)
• 1 cup Evaporated milk (Creates the characteristic rich, creamy body)
• 4 tbsp Granulated sugar (For Irani chai; adjust to taste)
• 4 cup Water (For Kashmiri kahwa)
• 2 tbsp Green tea leaves (Loose-leaf green tea)
• 4 Green cardamom pods (Crushed)
• 1 Cinnamon stick (Small stick)
• 0.25 tsp Saffron threads (Optional but traditional)
• 0.25 cup Almonds (Sliced, for garnish)
• 4 tbsp Granulated sugar (For Kashmiri kahwa; adjust to taste)

Steps

1. 1

   Prepare the masala chai spices by crushing the ginger, cardamom pods, cinnamon stick, and cloves. Bring 2 cups of water to a boil in a saucepan, add the crushed spices, and simmer for 3–4 minutes until fragrant.

2. 2

   Add the black tea leaves and simmer for 1–2 minutes. Pour in the milk and add the sugar, then bring the mixture back to a gentle boil. Reduce the heat and simmer for 3–5 minutes until strongly colored and aromatic.

3. 3

   Strain the masala chai through a fine-mesh strainer into cups and serve hot.

4. 4

   For Irani chai, bring 2 cups of water to a boil in a saucepan. Add the black tea leaves, reduce the heat, and simmer for 5–7 minutes to make a dark, concentrated tea decoction. Strain and keep hot.

5. 5

   In a separate saucepan, combine the whole milk, evaporated milk, and sugar. Heat gently, stirring occasionally, until steaming and thickened slightly; do not allow the milk to scorch.

6. 6

   Pour a portion of the concentrated tea into each cup, then top with the hot milk mixture. Stir and serve the Irani chai immediately.

7. 7

   For Kashmiri kahwa, bring 4 cups of water to a simmer. Add the cardamom, cinnamon, and saffron, and simmer for 2–3 minutes until the spices are fragrant.

8. 8

   Add the green tea leaves and steep over low heat for 2 minutes. Do not boil the green tea, or it may become bitter.

9. 9

   Strain the kahwa into cups. Sweeten with sugar and garnish each serving with sliced almonds. Serve hot.

Notes

The Instagram description identifies three tea recipes but contains no ingredient quantities or method. Quantities and steps are standard estimates rather than a verbatim extraction from the creator. For a stronger masala chai, simmer the tea briefly after adding milk; for kahwa, avoid boiling the green tea leaves.

Nutrition per serving

• drink
• tea
• beverage
• South Asian
• vegetarian
• masala chai
• Irani chai
• Kashmiri kahwa