In Arabic and several other languages such as those in India the word chai simply means tea. All over the world regions have their own special tea recipe. Here in Riyadh, they drink black tea with habek or mint. In the UAE they love to have milk with their tea and of course in some areas of Yemen such as Aden so do they. A lot of Arabs like to use evaporated milk in their tea, but I prefer fresh milk.
1-1/2 cups water
1/2 cup milk
3 teaspoons loose black tea
1 cinnamon stick
6 green cardamom pods, brusied
1 teaspoon ground ginger
Sugar, to taste
1. In a saucepan water, tea, cinnamon, cardamom, cloves and ginger. Bring to a full boil, then reduce heat to low and allow to steep for 10 minutes.
2. Add milk and sugar and allow to warm. Pour through a sieve, then serve.
Yields: 4 servings
*I wanted to share my latest method of making this tea since it’s so much easier and taste great. I made a tea concencrate which you can easily pull out when you have guest or want a cup for yourself. In a Turkish coffee pot on the stove with a bit of milk is how I heat it up easily. I add a small amount of the chai in another small Arabic tea cup and use a hand frother and then I add that froth on top of all the cups. It looks great and wow it taste amazing.