Yasmin Mohsin Naqvi is my homegirl, my ride or die queen, and one of my best friends on this formerly green earth. She speaks up against micro-aggressors, shows all the way the fuck up, is a boss lady, and gives 3000% to those she cares for. I feel blessed to be in her inner circle and to receive her love. She is my sister-girl, and I miss her dearly.
Now that fall is here, it's time to get cozy and make hot drinks that warm both body and soul. Tis the season to make Yasmin's exquisitely elegant chai tea, dahlings! I loved reading about what chai represents to Yasmin, and learning about the nuances of different recipes and iterations (depending on the region of India). I hope you make Yasmin's chai for your loved ones before sitting around the table to chat into the late hours of the night. You can follow Yasmin on Insta @Ymohsin2.
Chic,
Jen
Yasmin’s Chai
When I was little, my mom taught me how to make chai so that we could make our guests feel special when they would come to our home. I always looked forward to the end of the night, after everyone had finished eating, when it was time for me to make the chai. My cousins would gather around the stove and watch me as I went through the process of making the tea. I would experiment with different combinations of spices and teas, adjust the cooking time to see how it would change the taste of the tea, and use different types of milk. I was so excited to share what I had made, and everyone would always say how amazing the chai was, even if I had overcooked it or added too much sugar. It didn’t matter how the chai turned out, it was about the company. Everyone would sit around the table, sharing childhood stories, sipping tea, and chatting for hours. This is what Radical Hospitality means to me. It’s about creating spaces where guests can be themselves; it’s about creating a space where the host isn’t afraid to experiment and share something new with their community, even if the result isn’t perfect; it’s about building a space of mutual love, respect, and support for one another. In my family, we created these spaces with chai.
My family is Indian, and Indians are major chai drinkers. Chai is the Hindi word for tea and is integral to Indian culture. Indians drink chai throughout the day; it’s not just meant for the morning like most caffeinated beverages. One thing I’ve learned is that there is no such thing as “authentic” chai. The spices in the chai, the type of leaves used, and the process for preparing the chai all depend on the region, the customs in that region, and the person making the chai. Every type of chai is beautiful in its own way and incorporates elements that are unique to each region. For example, in Kashmir, the chai is made with saffron, one of the world’s most expensive spices which has been grown in the Kashmir valley for centuries. In Hyderabad, the part of India that my family is from, chai is typically made with cardamom, clove, cinnamon, and ginger which are also the spices used for the bases of many Hyderabadi dishes. No matter what ingredients you use, making chai is a way of showing respect and love for your guests.
I’ve experimented with many combinations of ingredients and am excited to share my chai recipe, which incorporates my favorite elements of the different types of chai I’ve tried. The main components of any chai are tea, spices, sweetener, and milk. For my recipe, I’ll be using a black Lipton tea, cardamom, saffron, 2% milk, and raw sugar. The cardamom adds an herbal quality, and the saffron adds a floral touch and is also a symbol of generosity. These are the ingredients that I’ve found make a fragrant and delicate chai, but there are so many options. I’ve included a few ways you can change up the recipe and encourage you to explore all the variations and create a chai of your own that you can share with your community.
Recipe Type: Quick and Easy
Time: 20 minutes
Servings: Up to you! This recipe is easily scalable
Ingredients
½ a cup of water per person
½ a cup of milk per person (use 2% milk or whole milk, do not use skim)
1 tea bag per person (I use black Lipton tea for this recipe, but you can use any black tea you like)
2 cardamom pods per person
A pinch of saffron (3-4 saffron threads) a person
Raw sugar
Equipment
A medium pot (if this is for a larger group of people opt for a big pot)
A large spoon or ladle
A medium spoon
A fine sieve (this is to strain out any milk solids when you pour the tea)
Teacups and saucers for serving
Instructions
If you are using tea bags, remove the paper tags and tie the strings together so that the bags stay together
Add the water to the pot and let the water get to a rolling boil
Reduce the heat to a simmer and add the tea bags and the cardamom pods
Let the tea and cardamom continue to simmer for about 3-5 minutes
Add in the milk and increase heat to medium high (watch it carefully because simmering milk has the tendency to boil over!)
Once the milky mixture begins to boil, reduce it back down to a simmer and let it continue to cook for 8-10 more minutes
The tea should look golden brown in color. If you notice that the liquid looks a little darker than you would like, add a splash of milk. If you would like the tea to be a bit darker, let the tea continue to simmer.
Once your tea is at the desired color and consistency, turn the heat off and carefully remove the tea bags and cardamom pods from the pot. Be sure to squeeze out the tea from the bags by putting them on the spoon and using another spoon to push down on the bags so that the liquid comes out.
How to Serve
Place the fine sieve over each cup, and using a large spoon or ladle, pour the tea into each cup. I recommend pouring the tea into the cups and then putting the cups in the saucers in case you spill.
I add the sweetening agent (in this case raw sugar) after the chai is done cooking because preferences vary. I’d recommend asking each of your guests how sweet they like their tea and then adding sugar based on what they prefer. If they don’t like it very sweet, only add a half a teaspoon of sugar. If they prefer a medium amount of sweetness, add a full teaspoon. If they like it really sweet, add two teaspoons of sugar.
Finally, take a pinch of saffron (3-4 threads), and gently rub the threads between your fingers, and sprinkle it on top of each cup of tea. Don’t crush the threads, you want to release the fragrance of the saffron without breaking the threads so that your guests can see the beautiful ruby strands.
Pair the tea with whatever dessert your guests have brought or with tea biscuits.
Variations
Other teas to use: if you can find it, one of my favorite teas is Lasa Lamsa tea. It’s a traditional Hyderabadi tea that has subtle hints of vanilla. Darjeeling tea also makes for a lovely chai!
Other spices to use: follow the same process but add in freshly grated ginger (about a teaspoon a person), cloves (1 clove a person), and cinnamon (stick with a pinch of powder a person, don’t do a stick because it will get bitter). You would add these spices at the same time that you add the tea bags, and you’ll get a completely different chai that has a kick!
Other milk to use: try using evaporated milk; the chai will turn out sweeter and thicker
Other sweeteners to use: try using raw honey or manuka honey. You would add this at the stage that you would add the sugar. The tea will turn out a little more floral.