Brewing Wedding Chai: A Homemade Recipe Guide

Wedding chai is a spiced tea made with black tea, milk, sugar, and aromatic spices. It is a daily ritual for millions of people across India and has now been popularized all over the world. Making authentic Indian wedding chai at home is a rewarding experience that brings the warmth and depth of Indian culture into your kitchen. Here is a simple guide on how to make wedding chai at home:

Ingredients:

- 2 cups of whole milk (non-dairy milk can also be used)

- 2-3 teaspoons of loose black tea (Assam tea is traditional)

- 2-3 cardamom pods (lightly crushed)

- 1-2 teaspoons of grated fresh ginger

- 1-2 black peppercorns (optional)

- Sugar or any other sweetener to taste

- A small saucepan or kettle

- A strainer

Steps to Make Wedding Chai:

- Combine the water, cardamom pods, cinnamon sticks, cloves, peppercorns (optional), and fresh ginger in a saucepan.

- Bring the mixture to a boil over medium heat and allow it to simmer for 3-5 minutes to release the spices' full aroma and flavor.

- Add the loose black tea leaves or tea bags and stir briefly. Let the tea simmer in the spiced water for another 3-5 minutes. Be careful not to overbrew to avoid bitterness.

- Pour the whole milk into the saucepan, stirring gently to mix it with the brewed tea and spices.

- Add sugar or any other sweetener to taste. Traditionally, wedding chai is quite sweet, so adjust the amount of sweetener accordingly.

- Allow the wedding chai to come to a gentle boil again. Keep an eye on it as it may foam up. Simmer for another 2-3 minutes to meld the flavors.

- After the wedding chai has finished brewing, remove it from the heat and strain it into cups using a fine mesh strainer to remove the tea leaves and spices.

- Serve the wedding chai hot, garnished with a sprinkle of cinnamon or nutmeg for extra flavor if desired.

Choosing the right tea

When it comes to the type of black tea, Assam tea is traditional, but other options such as Darjeeling, Ceylon, English Breakfast, or Orange Pekoe can also be used. If you are avoiding caffeine, you can opt for decaf black tea or a rooibos tea, though some find the flavour of these options less appealing.

The key to a good wedding chai is to make a really strong cup of tea without letting it get bitter. This can be achieved by using a generous amount of tea leaves or tea bags and allowing it to steep for a sufficient amount of time. However, be careful not to oversteep or boil the tea, as this can release too many tannins, resulting in a dry mouthfeel and bitter taste.

Selecting spices

The usual staple spices for making chai are green cardamom, cloves, cinnamon, black peppercorn, and fresh ginger. However, you can experiment with combinations and amounts until you land on one that you love. You can add star anise, fennel seeds, allspice, white peppercorn, dried ginger, and/or nutmeg.

It is recommended to use whole spices as they hold more flavour than spice powders since the flavour compounds are not as exposed to the air as they are in powdered spices. Lightly crush the spices in a mortar and pestle before adding them to the saucepan to release their fragrant aroma.

If you are using ground spices, start with a small amount and work up in quantity, as the intensity will vary.

Sweetening the tea

Chai is traditionally a sweet drink, and the sugar is said to bring out the flavours of the tea and spices. The amount of sugar you add is up to you, but it should be generously sweetened. A typical amount is 1-2 teaspoons per cup, or 1 tablespoon per cup. You can add the sugar at the end, or for a more well-rounded finish, add it to the saucepan while the tea is bubbling.

You can use plain granulated white sugar, natural cane sugar, or brown sugar. Maple syrup or honey are also options, but their stronger flavours may not be to everyone's taste. In India, they use an unrefined sugar called jaggery, but you could also use coconut sugar, stevia, or any sugar substitute.

Frothing the milk

Preparing the Milk

Start by choosing the type of milk you want to use. Whole milk is the traditional choice and will give your chai the most authentic, creamy flavour and texture. However, you can also use non-dairy milk alternatives such as almond, soy, oat, or coconut milk. Keep in mind that each milk alternative will slightly alter the taste and texture of your chai. Once you've chosen your milk, pour 3 cups of it into a jar or saucepan.

Frothing Techniques

There are several methods you can use to froth your milk:

• Whisking: This method works best with whole milk or coconut milk. Vigorously whisk the milk while heating it on a stovetop over medium-high heat.
• Blending: This technique is ideal for non-dairy milk alternatives. Use an immersion blender to froth the milk before heating it in a saucepan.
• Shaking: This method is recommended for whole milk and nut milk. Shake the milk in a jar, then heat it in a saucepan after frothing.

Heating the Milk

After frothing, heat the milk in a small saucepan over low heat until it is warmed through. Be careful not to let it boil, as this can affect the texture and flavour of your chai.

Combining the Milk and Tea

Once your milk is heated, you can combine it with the brewed tea. For each serving, pour 3/4 cup of the warm tea base into a mug, then add 1/2 cup of the warmed milk. Stir the two together gently to combine, being careful not to lose too much of the froth. Finally, top your wedding chai with a heaping spoonful of the milk froth for an extra creamy finish.

Storing and Make-Ahead Tips

The tea base for your wedding chai can be made ahead of time and stored in an airtight container in the refrigerator for up to five days. When you're ready to serve, simply warm the tea base, froth and heat the milk, then combine the two for a fresh, flavourful cup of wedding chai.

Brewing and steeping

Brewing:

The first step is to gather your spices and tea. For an authentic Indian chai experience, you'll need a combination of whole spices such as cardamom pods, cinnamon sticks, cloves, black peppercorns, and fresh ginger. You can also add other spices like star anise, fennel seeds, allspice, or nutmeg to experiment with different flavours. It's best to use fresh, whole spices and lightly crush or grind them to release their full flavour.

Next, combine your spices with water in a saucepan. The amount of water can vary depending on how much chai you want to make, but a typical ratio is 1 cup of water to 4 cups of milk. Bring this mixture to a boil and then reduce the heat to a simmer. Allow it to simmer for 3-5 minutes so that the spices infuse the water with their aroma and flavour. You'll know it's ready when your kitchen is filled with the fragrant spices!

Now it's time to add the tea. For an authentic chai, use loose-leaf black tea, preferably Assam or Darjeeling, but English Breakfast or any other strong black tea blend will also work. If you're using tea bags, one or two should be enough. Add the tea to the spiced water and stir briefly. Let the tea leaves simmer in the spiced water for another 3-5 minutes. Be careful not to overbrew the tea, as it can become bitter. The longer you let it brew, the stronger the flavour will be, so adjust according to your taste.

Adding Milk and Sweetener:

After brewing the tea, it's time to add the milk. For the most authentic, creamy flavour, use whole milk. However, if you prefer non-dairy options, almond milk is recommended as it complements the other flavours well. Pour the milk into the saucepan, stirring gently to mix it with the brewed tea and spices.

Chai is traditionally quite sweet, so it's time to add your sweetener of choice. Sugar is the most common choice, and you can add 1-2 teaspoons per cup to start. However, feel free to adjust the sweetness to your taste. Stir well to dissolve the sweetener.

Steeping:

Once you've added the milk and sweetener, allow the chai to come to a gentle boil again. Keep a close eye on it as it may foam up. Let it simmer for an additional 2-3 minutes to marry all the flavours together. This step is crucial, as it allows the tea, spices, milk, and sweetener to meld and create a balanced, flavourful chai.

Straining and Serving:

After the chai has finished brewing, remove it from the heat and strain it into cups or a teapot using a fine-mesh strainer. This step will remove the tea leaves and whole spices, leaving you with a smooth, well-infused drink.

Serve your freshly brewed wedding chai immediately while it's hot. You can garnish it with a sprinkle of cinnamon or nutmeg for that extra special touch.

Tips for Perfect Chai:

• Use fresh spices: Freshly crushed or grated ginger and whole spices will enhance the flavour and aroma of your chai. Pre-ground spices may result in a less aromatic tea.
• Adjust sweetness: Traditional chai is sweet, but you can adjust the sugar or sweetener to your preference. Some people enjoy it without any sugar, while others prefer it sweeter.
• Experiment with milk alternatives: While whole milk creates a creamy texture, feel free to substitute it with non-dairy options like almond, soy, or oat milk. Just keep in mind that they will slightly alter the taste and texture.
• Play with spices: Chai is versatile, so feel free to adjust spice levels or add your unique twist. You can add a pinch of nutmeg, fennel seeds, or star anise for a unique flavour profile.
• Don't rush the simmering: Allow sufficient time for the spices, tea, and milk to simmer together. The longer it simmers (without boiling over), the more complex and flavourful your chai will become.

Frequently asked questions