Hey! My name is Ann Ittoop and I am a South Indian/American South food blogger.

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how to make chai

How to make Chai/Chaya (Indian Tea)

A strong, steamy cup of chai/chaya is one of the first things my mom taught me how to make. I remember curiously watching from a distance as she’d linger over the kitchen sink with two steel cups, pouring the tea high, then low, from one cup to another to cool it down and form the bubbly, frothy top I mischievously made tea moustaches out of. There was something about her teaching me this simple recipe that felt like a gifted duty. An invitation to something much bigger than myself. Like a passed-down adventure waiting for me to explore. I think it’s why mom, and most Indian households, start mornings and get-togethers with chaya. Because it, in its delicately spiced and sweetened way, offers a process and a journey, sip by sip.

Chai/Chaya is one of those recipes where every household has their own version. Some want more or less spice. Thick and milky instead of mostly water. Red Label or Wagh Bakri loose black tea leaves (among many other loose black tea options). Sugar added in during the boil or after boiling. The possibilities are endless! Over the years, I have found my comforting cup of tea. It has adapted as I have over time and I am sure it will continue to be an evolved recipe.

I hope you enjoy my chai/chaya recipe. If you do decide to make it, here are some great tea time snack options for you: Ethakka Appam (Banana Fritters)Kerala VattayappamIndian-Inspired Banana Bread, or my Salted Chai Donuts with Spiced Coconut Cream Drizzle.

Tag me on instagram @thefamiliarkitchen if you decide to make this recipe!

How to make Chai/Chaya (Indian Tea)

There are many ways to make a cup of chaya, but listed below is how I enjoy my tea. Simple spices, a little more milk than water, and a sprinkle of sugar. That's it!
Cook Time5 mins
Total Time5 mins
Course: Drinks
Cuisine: Indian
Keyword: chai, chaya, tea
Author: Ann Ittoop


  • Stainless steel pot reserved exclusively for making tea
  • Spoon for stirring
  • Tea Strainer


  • Water, 1 1/4 cups
  • Green Cardamom Pods, 3-4, smashed
  • Fresh Ginger, Sliced, 1 tbsp
  • Loose Black Tea Leaves, 4 tsp I use Red Label Brand
  • Milk, 1 cup Whole, 2%, Lactaid are fine options (nut or oat milks are not ideal and tend to produce a bitter tea)
  • Sugar, 1-2 tsp


Boil the tea.

  • In a steel pot, bring the water, cardamom, ginger, and loose black tea leaves to a boil. Stir every so often to prevent the tea from sticking.
    *It's recommended to reserve a cooking pot exclusively for making tea to prevent other lingering oils, flavors from cooking other dishes from flavoring your tea.

Boil the tea with milk.

  • As soon as the tea comes to a rumbling boil, pour in the milk. Do not overboil the loose black tea leaves or it will taste bitter. Once the milk is poured in, stir every so often. Use a spoon to stir and swirl the tea leaves in with the milk to marry the tea leaves with the milk.
    Bring the tea to such a rumbling boil that it foams up nearly to the top of your pot. Just as it reaches the top, turn the heat to low and let the tea rumble for a few more seconds. 

Strain and cool.

  • Strain the tea into a large (steel) mug with 1-2 tsp of sugar in it. Pour the mug of tea from a low to high height into your cup to create a frothy top and cool down your tea. Done!


Hey! My name is Ann Ittoop and I am a South Indian/American South food blogger. Growing up as a second-generation Indian-American, I got the chance to experience the best of both food worlds, oftentimes on one plate! On one hand I had Kerala staples like appam and chicken curry. On the other I had chicken and waffles. If there’s one thing that has helped me understand my identity and express both ends of my cultural upbringing, it’s most definitely food. I have a firm belief there is literally magic in the cooking process. That’s why most nights you’ll find me in the kitchen. I’m there always testing and creating new recipes that stem from my wild imagination. And I’m there searching for the familiar memories of my childhood. I started The Familiar Kitchen to not only help myself find this magic, but for those seeking a way to find their own magic. Join me on my adventures through cooking classic Kerala-inspired dishes, some of my Southern favorites, and all the recipes in between.

Comments: 6

  • reply


    July 24, 2019

    Legit, perfect South Indian chai. Can’t wait to try the rest of your recipes 😊

      • reply


        October 13, 2019

        Have u had those roadside chayas from tea stalls in Kerala? They don’t use spices but their tea is absolutely divine. All you can taste is that beautiful flavor of tea leaves married to the creaminess of milk – i always get them to reduce the sugar to my taste so I can actually taste the tea flavor.

  • reply


    September 3, 2019

    Where’d you get the 2 stainless steel cups from (the ones used to cool down/froth)? I looked on the Amazon shop page and couldn’t find them. They seem like the perfect size for this.

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