Most masala chai recipes online produce a drink that tastes like spiced milk. Real Kerala chai is different — bolder, more aromatic, with the spices genuinely present rather than hinted at. This recipe uses Tikachi’s Wayanad cardamom tea and the proper method.

Ingredients (2 cups)

2 cups water | Half cup whole milk | 2 teaspoons Tikachi cardamom tea or masala tea | 2 green cardamom pods, lightly crushed | 1 small piece fresh ginger (or half teaspoon dried ginger powder) | 1 small piece cinnamon | 2 black peppercorns | Sugar or jaggery to taste

Method

Step 1: Bring the water to a boil in a small saucepan. Add the ginger, cinnamon, peppercorns, and crushed cardamom pods. Boil for 2 minutes.

Step 2: Add the Tikachi cardamom tea or masala tea. Reduce heat to a simmer. Simmer for 3 minutes — do not boil vigorously as it makes the tea bitter.

Step 3: Add the milk. Bring to a gentle boil, then immediately reduce heat. Simmer for 2 more minutes.

Step 4: Add sugar or jaggery to taste. Strain into cups through a fine mesh strainer.

Tips for Perfect Chai

Use whole cardamom pods and crush them — the aroma is completely different from pre-ground cardamom. Use whole milk for richness. Simmering, not boiling, gives the best extraction without bitterness. Tikachi’s cardamom tea already has the right tea base for this recipe — the Wayanad cardamom in our blend gives an aroma that makes this recipe genuinely exceptional.

Order Tikachi Cardamom Tea or Masala Tea at mytikachi.com.