Traditional Pakistani Chai
A simple, everyday cup of Pakistani chai made with just tea leaves, milk, and water. No spices—just strong, smooth, and deeply comforting.
Ingredients
- 2 Tsp Loose Leaf Tea
- 1 cup Milk
- 1¼ cup Water
- Sugar (optional)
Instructions
- In a small pot add water, bring it boil Don't over boil, Just when it starts bubbling add leaf tea. Turn the heat low and cover the pot for 2 minutes.
- Turn the heat high and add milk. Allow it to boil but don't leave it unattended.
- Once it starts boiling, lower the heat again. Use a ladle to lift and pour the chai back into the pot a few times — this step helps to aerate the tea and deepen its flavor. Do this for around 3–4 minutes.
- Pour the chai into cups or a teapot through a fine mesh strainer. Serve immediately while it’s hot and frothy!
Notes
Loose Leaf Tea – Use good quality leaf tea. I use Tapal , its a very popular brand across Pakistan and is easily available in Pakistani/Indian grocery stores in Australia. Dilmah tea is another good alternative and is easily available at Coles or Woolworths.
Milk – Full cream milk works best for that rich, smooth texture. You can use light milk, but it won’t have the same depth or creaminess.
Nutrition
Serving: 250mlCalories: 76kcalCarbohydrates: 6.19gPolyunsaturated Fat: 0.24gMonounsaturated Fat: 0.99gCholesterol: 12mgSugar: 6.16gVitamin A: 198IUIron: 0.06mg
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