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Chiya - Chai

Makes 4 cups
 
500 ml | 2 cups whole milk
500 ml | 2 cups water
5 teaspoons loose black tea pearls or 4 English breakfast tea bags
3 tablespoons sugar (or to taste)
1 ½ teaspoons Chai Mountain masala
 
Place all the ingredients in a steep sided pan and heat slowly, stirring the chiya frequently until it just comes to the boil.  Take the chiya off the heat and allow it to settle before straining it into cups or a serving pot.
 
The slower you heat the chiya the better; the tea and spices will infuse so it’s best not to rush.
 
Cheat’s version
 
Using the cup you are going to drink from measure ½ whole milk and ½ water
1 English breakfast tea bag
2 tablespoons spice sirup (or to taste)
 
Place all the ingredients in a steep sided pan and heat slowly, stir the chiya frequently until it just comes to the boil. Remove the teabag and enjoy.

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