Irani Chai Recipe – Classic Irani Tea

Ingredients

For Tea Decoction

• 2 cups water
• 3½ teaspoons black tea – CTC dust or Assam tea leaves
• 4 to 5 green cardamoms – lightly crushed
• 3 cloves – lightly crushed
• ¾ inch cinnamon stick – optional, lightly crushed

For Milk Base

• 2 cups whole milk
• 4 tablespoons sugar – or adjust to taste
• 2 to 3 drops of rose water or kewra water – optional

Steps

Prepare Thickened Milk

1. Heat full-fat or whole milk in a saucepan.
2. Bring to a boil, then simmer over low to medium-low heat, stirring occasionally to prevent burning.
3. Over low to medium-low heat, reduce the milk by about ¼. This takes around 15 to 20 minutes in total, making it richer and slightly thicker for a creamier chai.
4. At 1.5 cups, the milk is reduced and will look slightly creamier with a richer colour.
5. Once thickened and reduced, stir in sugar until dissolved.
6. At the end, add a few drops of rose water or kewra water if desired for a floral aroma.

Make Tea Decoction

1. Lightly crush cardamom, cloves and cinnamon in a mortar with a pestle.
2. While the milk simmers, put water and the crushed spices in another saucepan.
3. Bring the spiced water to a boil.
4. Add black tea and simmer over low heat about 3 to 5 minutes or until a nice amber colour develops. If preferred, strain and keep the decoction hot in a flask.

Make Irani Chai

1. When the decoction is ready, turn off the heat under the simmering milk. Lift the saucepan and pour about ⅓ to ½ cup thick hot milk into a cup.
2. Take the hot tea saucepan and strain ¼ to ⅓ cup decoction into the milk with a strainer. Adjust to your preferred strength or milkiness.
3. Stir gently and serve hot. Prepare further servings in the same way.

Serving Suggestions

1. Serve Irani Chai hot with Osmania biscuits, bun maska or khari biscuits.
2. Simple bakery-style cakes or rusk also pair with the chai.