#FoodhallTestKitchen: Everyone has their own patented method of making the perfect cup of #chai, but which is the best? All water? Water first, then milk? All milk?
We tested out the 3 most popular chai brewing techniques so you don’t have to guess anymore!
1. Just Water: True tea drinkers know this is the OG way to consume the beverage. With no milk or sugar to dilute the flavour, this brew packs the maximum flavour (when brewed right). Boil a cup of water and add tea leaves of your choice just before the water reaches a boil. Wait until you get the desired colour and remove from heat.
2. Water & Milk: For when you love your tea but prefer a milder brew, make your tea as mentioned above and add a little milk after you’ve poured the tea in your cup. By brewing the tea in water and not milk, you’ll ensure you still get maximum flavour but it’s softened ever-so-slightly with the milk (sugar optional)
3. Just Milk: There’s a certain element of nostalgia when it comes to “doodh wali chai”. From Share Bazaar in Calcutta to every nook and corner in Bombay, this kadak chai loaded with sugar is brewed purely in milk until it reduces to 2/3rd its volume. Simply add a spoon of tea leaves to a cup of milk and brew on a medium to high flame. Add in a teaspoon of sugar as well and watch the colour deepen.
Want to experiment more in the kitchen? Check out our class calendar over at @foodhallcookerystudio and sign up for an upcoming session!
#FoodhallTestKitchen: Everyone has their own patented method of making the perfect cup of #chai, but which is the best? All water? Water first, then milk? All milk? We tested out the 3 most popular chai brewing techniques so you don’t have to guess anymore! 1. Just Water: True tea drinkers know this is the OG way to consume the beverage. With no milk or sugar to dilute the flavour, this brew packs the maximum flavour (when brewed right). Boil a cup of water and add tea leaves of your choice just before the water reaches a boil. Wait until you get the desired colour and remove from heat. 2. Water & Milk: For when you love your tea but prefer a milder brew, make your tea as mentioned above and add a little milk after you’ve poured the tea in your cup. By brewing the tea in water and not milk, you’ll ensure you still get maximum flavour but it’s softened ever-so-slightly with the milk (sugar optional) 3. Just Milk: There’s a certain element of nostalgia when it comes to “doodh wali chai”. From Share Bazaar in Calcutta to every nook and corner in Bombay, this kadak chai loaded with sugar is brewed purely in milk until it reduces to 2/3rd its volume. Simply add a spoon of tea leaves to a cup of milk and brew on a medium to high flame. Add in a teaspoon of sugar as well and watch the colour deepen. Want to experiment more in the kitchen? Check out our class calendar over at @foodhallcookerystudio and sign up for an upcoming session!
