Hammad’s Chai Tea

Hammad by the sea (2)

Hammad Zahid (2015), UC Davis. At Aqaba beach in front of the Red Sea

"Chai Tea holds a special place in every Pakistani or Indian household. I drank it almost every morning in high school and now that I’m in college, I yearn for the days I can make it in the dorm kitchen. Chai is special type of tea with spices and milk. The aroma from the tea is very soothing and it is the perfect drink after dinner for kicking back and relaxing with friends and family. It’s super easy to make and it has many health benefits as well!" -Hammad, February 2016 INGREDIENTS
  • 2-inch piece fresh ginger, cut into thin rounds
  • 2 cinnamon sticks
  • 2 teaspoons black peppercorns
  • 10 whole cloves
  • 6 cardamom pods
  • 6 cups cold water
  • 6 bags of black tea (preferably Darjeeling)
  • 2 cups whole milk
  • 1/2 cup (packed) golden brown sugar
PREPARATION Combine first 5 ingredients in medium saucepan or pot. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot download