This is chai built the slow way: black tea simmered with cardamom, cinnamon, and ginger, then finished with a saffron-steeped water that turns the whole cup a warm amber. It's spicier and more fragrant than anything from a syrup bottle, and it takes about as long to make as it does to wait in line for one. A frothed finish makes it feel like a proper latte.
At a glance
Serves 1
Prep 2 min
Cook 8 min
Saffron: 7 threads (≈0.03 g)
Ingredients
- 7 threads Raihan Afghan Super Negin saffron
- 1 tsp loose black tea (Assam)
- 1/2 cup water
- 1 cup whole milk
- 2 crushed cardamom pods
- 1/4 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1 tsp honey or sugar
Instructions
- Bring water + spices + saffron to a simmer 3 minutes.
- Add tea. Steep 2 minutes.
- Add milk. Heat to just steaming.
- Strain into mug. Stir in honey. Froth with a milk frother if desired.
Chef's note
Let the saffron simmer with the spices rather than adding it at the end — a few extra minutes of gentle heat pulls more color and aroma from the threads than steeping in hot milk alone.
Continue reading
