How To Brew The Perfect Cardamom And Ginger Chai For A Warm Hug

Winters are all about warming up in sweaters and shawls and curling by the fireside or in one’s favoured cosy chair with a good mystery novel. And what makes this time of a wintry evening that much more comfy is a warm, steaming cup of fragrant cardamom and ginger chai brewed to perfection. The spicy and vibrant aromas of the lightly masala-like tea make this warm beverage an excellent alternative to pair with freshly baked cookies as chilly winds blow outside.

In fact, brewing masala chai is an absolutely essential element of Indian cuisine. Loose-leaf teas or regular CTC tea are a part of nearly every Indian household. The enthusiasm of making a good cup of masala chai during winter is almost like embracing an age-old tradition of sharing such freshly brewed tea with family and one’s most intimate group of friends over lots of chit chat, warm snacks and friendly gossip. Chai, then, is a near inseparable part of Indian beverage cultures.

And, while many fancy themselves experts at brewing a good cup of masala chai, there is more to this recipe than what meets the eye. Infusing the warm spice of ginger and the slightly floral essence of cardamom into the masala chai requires a tad bit of knack. That’s because this chai is more than just an evening ritual, it is a warm hug in cold weather. As the smell of the brewing spices permeates through the kitchen, radiating their aromas, so too, winter comes into bloom the fullest, utterly flavourful and grounded in a fragrant comfort. 

So, here is a step-by-step recipe to prepare this aromatic ginger and cardamom-infused chai, complete with all the smallest details required to prepare a precisely flavoured cup of tea. From brewing for just the right amount of time, to adding milk and cream in the right proportions, every bit of the recipe needs mastery to make the warm winter drink to utter perfection.