The best cup of chai I’ve ever had was in Half Moon Bay. If you’re ever in the area, I encourage you to stop by Raman’s Coffee & Chai to grab a cup. Inspired by his dreamy concoction, I’ve spent some time experimenting with various recipes and different proportions, and I think the following is a pretty close second to Raman’s.
- 1 1/2 cup whole milk
- 1 heaping tsp. Brook Bond Taj Mahal Orange Pekoe tea leaves
- 2 tsp sugar
- Chai Masala (see recipe below)
- 1 stick crystallized ginger, diced*
Pour milk into saucepan. Add tea leaves and sugar. Heat on medium-high, stirring frequently, for approximately 8 minutes, or until the mixture begins to foam into a soft boil.
While the milk is warming up, make the Chai Masala (see recipe below) by grinding the four spices together. Once the milk begins to foam, toss the spices and the crystallized ginger into the milk. Let it simmer on low heat for 4-5 additional minutes.
Hold a strainer over your cup, and pour the mixture from a foot above to create a foamy layer.
Chai Masala Recipe:
- 3 green cardamom pods
- 1 cinnamon stick
- 3 black peppercorns
- 2 cloves
*You may prefer to use shavings of fresh ginger.