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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil water until it reaches a rolling boil.
Add teabags, sugar, cinnamon sticks, ground cardamom, and cloves to the boiling water.
Continue boiling for 10 minutes until the aroma of spices is strong.
Add evaporated milk and boil for another 5 minutes until the chai is creamy.
Taste and adjust sweetness or milkiness to preference. Serve hot.
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Adjust the milk and sugar to your liking for a more milky or sweet chai.
Can I use fresh milk instead of evaporated milk?
Yes, you can substitute fresh milk for evaporated milk, but the chai will be less creamy.
How can I make the chai spicier?
Increase the amount of cardamom or add a pinch of black pepper for extra spice.
Can I use loose tea instead of teabags?
Yes, you can use loose tea. Use about 2 tablespoons of loose tea for this recipe.
Is it necessary to use all the spices listed?
No, you can adjust the spices to your preference or based on what you have available.
How long can I store leftover chai?
Store leftover chai in the refrigerator for up to 2 days and reheat before serving.
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