Deep caramel sweetness, warm spices, and a creamy finish—comforting, bold, and slightly smoky.
10 mins
2 cups
Chai
Hot
Ingredients
- Brooklane Masala Chai
- 2 cups water
- 1 cup milk
- 2 tbsp sugar (for caramelising)
- ½ inch ginger (crushed)
Preparation
- Caramelise sugar: Heat sugar on medium until golden brown. Avoid stirring—just swirl.
- Add water: Slowly pour in water (it will bubble). Stir to dissolve caramel.
- Add spices: Add cardamom, cinnamon, cloves, ginger, and pepper. Simmer for 3–4 minutes.
- Add tea: Add tea and simmer for 1–2 minutes.
- Add milk: Pour milk and bring to a boil. Let it rise once or twice.
- Strain and serve: Pour into cups and serve hot.
Tips & Variations
- Don’t burn the caramel—aim for a deep amber colour.
- Adjust spices based on your preference.
- Use full-fat milk for a richer texture.
- Add a pinch of sea salt for a salted caramel twist.
