CHAI recipe

One of my favorite memories of being with my family is having my mom make me Chai tea and then sipping it in front of the fire. Authentic Chai has a unique sweet and spicy flavour that warms you to the core with each sip. Here is the recipe for Chai from one of my very favorite restaurants in Vancouver, VIJs. It is an ultra-chic location with a very trendy clientele and their menu is made up of authentic Indian dishes. This Chai is one of the best I have tried (except for my moms of course!). I like to make it with almond or soy milk. Enjoy!


4-5 orange pekoe teabags
Small piece cinnamon bark
1 1/2 teaspoon fennel seeds
4 cardamom seeds
Whole milk
5-6 teaspoons sugar
5 1/2 teacups water (the actual size of the cup in which you will serve the tea)

You dont need all of the spices listed above to make chai. At home, we often just use green cardamom and lots of it!

Depending on the strength of the tea you prefer, use 4 teabags for a milder flavor and 5 for a stronger flavor. The amount of sugar should also be adjusted to your preference.
Break the cardamom seeds. Place the cinnamon, fennel, cardamom, sugar and water in the saucepan and bring to a boil. Once the water is boiling, add the teabags and let boil for another minute.
Add 3/4 to 1 teacup of milk, bring to an almost boil and remove immediately from the stove.
Remove the teabags.
Pour tea through a strainer and into a teapot of directly into teacups.
Serve while piping hot. Once the chai has cooled, it cannot be reheated.