Back to 2 servings 1 cup water 1 cup whole milk, 2% also works for a lighter cup 2 tsp loose black tea leaves, Pakistani danedar tea such as Tapal Danedar; or 2 black tea bags 2 green cardamom pods, lightly crushed; optional 2 tbsp sugar, or honey, to taste
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1 Step 1: Bring the water to a boil in a small saucepan over high heat. Add the tea and cardamom, then simmer gently on medium for 1 to 2 minutes until the water turns dark.2 Step 2: Add the milk and sugar, and raise the heat to medium-high. Watch closely, since the milk rises quickly and can boil over.3 Step 3: As the milk rises toward the rim, lift the pan off the heat briefly, then return it. Repeat two or three times until the chai rises and settles.4 Step 4: Simmer on medium-low for 2 to 4 minutes until the tea is a deep caramel-brown and slightly thick.5 Step 5: Ladle the chai back and forth between the pan and a jug a couple of times to build froth, then strain through a fine sieve into cups. Serve hot.getsaucepan.com/r/c7751cf8-b9aa-5530-8bb7-9d96f62b4f74
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