(A cozy, antioxidant-rich way to start your day)
Why I Love This Ritual
There’s something so grounding about the ritual of starting my morning with chai — the slow boil, the swirl of spices, and that first fragrant sip that feels like home. For me, it’s more than just a drink; it’s a moment of calm before the day begins. This is my simple, soul-soothing recipe that infuses warmth, flavor, and intention into every cup. My little labor of love to begin the day.
Ingredients (for one serving)
- 1 cup water
- ¼ cup milk
- 4-5 crushed cardamom pods
- 1 small piece of freshly grated ginger
- 3–4 cloves
- 1 Tulsi (holy basil) leaf – optional
- Fresh ground black pepper – optional, gives it a nice kick
- 1 black tea bag
- ¼ tsp ground cinnamon or 1 cinnamon stick
- Sugar or honey (optional — I usually skip it)
Instructions
- Boil the water.
In a small saucepan, bring 1 cup of water to a boil. Add the crushed cardamom pods, freshly grated ginger, cloves, and Tulsi leaf if you have one. - Cover and simmer.
Let it boil gently with the lid on for a few minutes so all those beautiful spices infuse the water. - Add the milk and cinnamon.
Pour in about ¼ cup of milk and sprinkle in ground cinnamon (or add a cinnamon stick). Let the mixture come to a gentle boil a few times — let it rise to the top, then lower the heat and repeat.(This is a step my dad taught me when I was younger and it really is the secret to a rich tasting cha) - Steep the tea.
Turn off the stove, add your black tea bag, and let it steep for 1–3 minutes, depending on how strong you like your chai. - Strain the chai into your cup to remove the spices, then enjoy.
- Add sugar or honey to taste. Personally, I prefer it without — the natural warmth of the spices gives it all the flavor I need.
Seena’s Note
There are so many variations of making chai, and mine is a little different than the traditional Punjabi way. I steep the teabag at the end, instead of boiling it with the water–for me it gives a smoother, less tannic taste, more control over the color, a cleaner spice-forward taste and a less chance of it getting overbrewed.
In the South Asian culture, chai is more than just a warm drink. It’s a ritual of family time sitting together, conversation and connection.
