A great cup of chai isn’t complicated, but it does reward a little patience. Here’s how we brew it at home — the same way most Gujarati households have for generations.
Start with water and milk in roughly equal parts in a saucepan, and bring it to a gentle boil. Add your Kamdhenu tea leaves — about one teaspoon per cup — along with crushed ginger and, if you like, a pinch of crushed cardamom for that classic elaichi aroma.
Let it simmer, don’t just boil once and stop. A slow simmer for two to three minutes is what pulls the colour and strength out of the leaf. You’ll see the chai darken and the aroma change — that’s your cue it’s close.
Add sugar to taste, let it boil once more, then strain into cups while it’s still frothy on top. Serve hot, ideally with something fried on the side.