a. chai making it yourself

Black Tea Black tea is the traditional base element of most chai recipes because it provides a robust flavor due to undergoing a higher degree of oxidation than other teas. Specifically, Assam tea, so-named because it is produced in the Assam region of India, is often the black tea of choice.

Milk Depending on locale, cow or buffalo milk is used to make chai. The milk may be diluted with water according to personal preference, or omitted entirely in favor of plain water. Some people, most notably westerners, enjoy using condensed milk, which provides creamy richness and eliminates the need for sugar.

Sweetener Although some people enjoy chai unsweetened, sugar balances the flavors of the spices. In India, a concentrated product made from dates or pressed sugarcane called jiggery is commonly used, while in other parts of the world a comparable product called panela is preferred. Honey, agave, turbinado and other raw cane sugars are also used, as well as refined white sugar.

Spices When it comes to chai spice blends the only standard is that the mixture is referred to as karha, which traditionally consists of green cardamom pods, star anise, cinnamon, ground ginger, fennel seed, cloves and peppercorns.

green cardamom, clove

cinnamon, star anise,

peppercorn

ginger

fennel seed