1teaspoonloose tea leavesblack tea, I used society brand
1/3cupcashew milk80 ml, unsweetened, I love "forager" brand cashew milk
sugar, jaggeryto taste
Crush the cardamom, peppercorn slightly using a mortar and pestle. Add water to a pan and then add the grated ginger, cloves, crushed cardamom and peppercorn. Let it come to a boil on medium heat. Once it comes to a boil (it takes few minutes to come to a boil) then let it boil for 1 more minute. The color of the water will change at this point as all the spices seep through it.
Add the loose tea leaves and let it boil for 1 more minute. Meanwhile heat cashew milk in another pan or using a steamer. You don't need to boil it, just heat it up.
After 1 minute, remove the pan from heat and strain the chai into a cup using a strainer. Also strain the hot cashew milk through the same strainer. Now, add sugar to taste, stir well and serve hot!
Other spices like fennel seeds, cinnamon can also be added to chai.
The spices in the chai can be modified to taste. Don't like ginger? Skip it or use half the amount. Like more of green cardamom? Double the amount.
This chai is best served immediately. I won't recommend making the chai and then re-heating it- doesn't taste the same.
If you can't find cashew milk, the next best alternative is Oat milk. I recommend "Oatly" brand and I like the one which comes in blue carton. Follow the same recipe, just use oat milk in place of cashew in that case.