Slip into a world of aromatic bliss by slow-brewing your Pakistani Chai the traditional way

• Leaf

  1 tsp

• Liquid

  250 ml

• Method

  Stovetop brew

• Temp

  Rolling boil

• Time

  ≈ 10 min

How to Brew the Traditional Pakistani Way

Tea Tools

All the specialised utensils you’ll need for the traditional brew:

1. Measure

   You will need 1 tsp of tea per cup, 250 ml (8.5 fl oz) of milk, and a splash (around 1 tbsp) of water. For best results, use freshly drawn ambient filtered water.

   Traditionally, Pakistani Chai (Doodh Patti Chai) is brewed in pure milk, and you should feel free to use whichever dairy or plant-based milk works for you.

   Note: The splash of water is recommended to prevent the milk from burning and giving the tea an unpleasant flavour.

2. Brew

   Add the all-important splash of water to your saucepan, followed by the milk. Tip: adding the splash of water first is the best way to prevent the milk from sticking to the bottom of the saucepan and burning.

   Bring the milk to a near boil on medium heat, stirring occasionally to prevent the milk from sticking and burning. Tip: for a traditional trick, use a ladle to lift and pour scoopfuls of the milk back and forth into the pan. This step, known as “pulling”, is a dance of heat and air, preventing the milk from scorching while aerating it and creating a delightful froth.

   If sweetening with sugar, add it now so it can simmer with the tea and unlock greater depths of flavour. Boil uncovered until the sugar has completely dissolved, continuing to pull the brew so nothing sticks to the saucepan.

   Note: Infusing sugar mid-brew enhances the tea and cardamom spice, producing a balanced cup of warmth and richness. You'll be rewarded with transcendent flavour integration and potential sugar caramelization, heightening the chai’s complexity and depth.

   Next, scoop the tea into the saucepan and allow the boiling brew to roll until the chai starts to bubble and rise. Watch the chai closely to ensure you catch it before it overflows. As the chai begins to rise, lower the heat and stir quickly to settle it, preventing overflow. This stir also recombines any ingredients that may have clung to sides of the pan and the frothy top of the brew.

   Note: If you’re using a stove that takes time to adjust when you change the temperature, remove the pan from the heat when the chai rises. You may also need to hold it above the heat or set it aside on a heat-proof surface until the stove’s temperature drops down to the ideal simmering level.

   Reduce the heat (if you haven’t already) and gently simmer uncovered for 3 – 5 min. Keep pulling or stirring the chai occasionally to increase aeration and prevent it from sticking. You’ll know the brew is ready when the aroma of cardamom fills the air and the milk develops a rich, creamy brown hue.

   Tip: These final minutes after the brew rises are crucial as this is when most of the delectable Doodh Patti Chai flavours are released. The more gently Doodh Patti Chai is brewed after the chai rises, the better the flavour extraction will be, so this is a wonderful opportunity to take your time and enjoy the meditative process of brewing tea.

3. Serve

   Before you pour, check for a silky film on the surface of your chai. This is quite normal, and you can use a ladle to stir it back into the brew. In the process, you'll enrich the chai’s flavour profile and infuses it with air, making each sip a delight.

   Whether you’re enjoying tea solo or with company, you can pour directly into the teacups or transfer the brew to a teapot first. Either way, it’s best to strain it through a mesh strainer to prevent the tea leaves from flowing out. Using the back of a spoon, squeeze the tea leaves in the strainer to extract as much tea as possible.

   Traditionally, chai is served with a frothy top, created by pouring from a height. This not only adds visual appeal but also aerates the tea, enhancing the flavour and aroma for a smoother, more enjoyable experience. To achieve this, start filling a cup, then slowly and steadily elevate your saucepan or teapot high, creating a long, smooth stream of chai. Repeat this process for every cup to capture the essence of Pakistani chai.

   For an easier aerating option, you can serve your chai with a ladle and aerate it as you go. Simply pour from a height through your strainer to create a creamy froth. Creamy bubbles in the cup are a sign that you're doing it right!

   If you didn’t add sugar to the brew, you can add it now, allowing everyone to sweeten their tea to taste. This is also the right time to add honey or any alternative sweetener. Hot tea can change honey’s sweetness and diminish its health advantages, so give your cuppa a little time to cool. Honey is wonderfully soluble in a slightly cooled brew, melting in perfectly while keeping its healthful properties intact. So, make it a practice to pause before pouring in honey!

   Note: The broken black tea leaves of this Pakistani Chai blend can be quite small and may be able to pass through a standard mesh tea strainer. If this occurs, the longer the tea leaves are in contact with the tea, the stronger and more astringent (even bitter) the tea can become. To avoid this, try to use a fine mesh strainer. If you don’t have one, try using a cotton sieve or some cheese cloth to strain the tea.

4. Drink

   If you are drinking from a traditional handle-less cup, hold the rim with your thumb and index finger. Not only is this the traditional way, but it is also the best method for ensuring you do not burn your fingers.

   Before taking your first sip, savour the aroma of the tea in the teacup to experience greater depths of flavour. The brew may be piping hot, so make your first sip small and take it slow, testing the temperature of the brew so that you don’t burn yourself. If you’re not in a rush, you can also let your brew cool for a while as you savour its comforting aroma, building up anticipation for that first satisfying sip.

This Brewing Guide details how we recommend brewing your chai. But taste is a very personal thing, and we all have our own quirks and preferences. So feel free to experiment and have fun finding your tea brewing groove! You can then refer back to this Brewing Guide anytime you want a refresher on the best tools to use, the ideal brewing method, the magic leaf-to-milk ratio, and the perfect water temperature and brewing time.

Dreaming of chai without the heat? Ice your brew for a refreshing lift!

How to Brew the Chilled-Out Way

To enjoy this tea iced, simply follow the Quick Brew steps, adjusting the leaf-to-milk ratio based on the volume of your cup, glass jug, or pitcher and on how strong you like your tea (see tip below). After straining, add any sweetener that takes your fancy, then cool the tea uncovered so it reaches room temperature faster. Serve chilled over ice. The sweet spiced notes of Pakistani Chai are delicious in their natural state – no need for garnishes!

This Brewing Guide details how we recommend brewing your chai. But taste is a very personal thing, and we all have our own quirks and preferences. So feel free to experiment and have fun finding your tea brewing groove! You can then refer back to this Brewing Guide anytime you want a refresher on the best tools to use, the ideal brewing method, the magic leaf-to-milk ratio, and the perfect water temperature and brewing time.