Mumbai Cutting Chai: Four Half-Glass Servings
A strong ginger-cardamom milk tea divided into four small cutting-size servings.
By Krishna Sahani
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Equipment: Small deep saucepan
Fine mesh strainer
Measuring jug
Four small heat-safe glasses
Ingredients
Tea and milk
Ginger, cardamom and optional sweetener
Instructions
-
Simmer flavourings
Bring 240 ml water, crushed ginger and cracked cardamom to a boil; simmer 2 minutes. -
Cook the tea
Add 7 g Assam CTC tea and simmer for 2 minutes. -
Add milk
Add 180 ml milk and optional sugar. Bring to a rise, lower heat immediately and simmer gently for 2 minutes. -
Serve small
Strain into a jug and divide into four heat-safe small glasses, roughly 80–95 ml each, filling each glass only partway.
Brewing notes
Notes
The smaller serving defines cutting chai; this home version is about 80–95 ml per glass, with yield varying by evaporation. Water starts at 100°C / 212°F; spices 2 minutes, tea 2 minutes, milk 2 minutes. Use 7 g tea per 240 ml water, followed by 180 ml milk. One cooked infusion; measure strained yield and divide by four.
Storage
Serve fresh. Refrigerate leftover milk tea within 2 hours, or 1 hour above 32°C / 90°F; reheat gently.