Authentic Pakistani Chai
This Authentic Pakistani Chai recipe can be prepared quickly and easily over the stovetop. With just a few ingredients that you likely have on hand, you can experience the household chai tea of Pakistan and India. Tips and tricks included for the perfect cup!
“Just got back from Pakistan and was hankering for a cup and this simple recipe hit the spot! Tastes just like the 4-5 daily cups I’d have in the office there. Thanks for sharing!”
Kenny
Pakistani Tea
Every household is different, but the daily cup of chai the average Pakistani family drinks bears little resemblance to the chai tea latte you find at your local coffee shop.
As cliché as it sounds, chai is more than a drink. It’s a daily ritual that infuses calm and a heightened sense of the moment. It’s something I look forward to and delight in. My elixir.
And then there’s the social drinking aspect. It’s the surprise ending that follows a good meal. It says, “wait, there’s more.” More chatter, more laughter. We’re not done yet.
Chai story time!
In a 2009 trip to Pakistan, we stopped for some chai at a tea stall on the way to Nathia Gali. The place was heavenly but that chai was unforgettable. Luckily I had observed the process – I remember the chai wala (tea vendor) used a ladle to repeatedly scoop up and pour back the chai. I’ve tried this technique and can attest that it does enhance the flavor.
How to make Authentic Pakistani Chai (Doodh Patti)
Making chai is incredibly simple and quite forgiving. To make it, you simply:
- Bring the water to a boil and add the tea and cardamom pods. Allow this to simmer.
- Add milk and let it come to a boil. Continue to boil, removing from heat as needed or simmer to desired strength. If desired, use a ladle to aerate the chai.
- Pour into cups and sweeten as desired.
Tips for the perfect cup of chai:
- Once you add the milk and raise the heat to high, remain standing overhead! If you decide to step away even for a second, the chai will take the cue and use this opportunity to boil over. If you’d rather not stand overhead, once it begins to boil, you can lower the heat to low-medium and let the chai simmer. Then proceed with the rest of the process. Simmering will result in a stronger cup but will also reduce the quantity.
- Use a ladle to repeatedly scoop up and pour back the chai. This helps develop the flavor and makes it frothy.
- Some liquid will evaporate while you’re making the chai, so the amount of liquid you begin with will be more than the end amount.
- I’ve given the ratio of 1 1/2 teaspoon of tea leaves (or 2 teabags) for 2 small cups (8 oz), but you can adjust to taste depending on the type of tea. Like with any drink, you’ll discover your preferences over time.
If you try it, please let me know in the comments, tag me on Instagram, or simply message me! I’d love to hear your feedback. Thank you!
More Pakistani Drink Recipes:
20-Minute Kashmiri Chai
Authentic turmeric milk
Plain lassi (with a secret ingredient)!
Authentic Pakistani Chai
Ingredients
- 1 1/4 cup water
- 1 cup* reduced-fat or whole milk, whole milk will result in a slightly richer, creamier chai
- 1 1/2 tsp (or 2 black teabags) loose tea-leaves (I use Tapal Danedar), or more to taste
- 1-2 cardamom pods, slightly broken or a pinch of cardamom powder (optional)
- sweetener, to taste
Instructions
- Place water in a saucepan over high heat. Once it comes to a boil, add tea-leaves or tea bag and cardamom. Reduce the heat to medium and gently allow this to simmer for a minute or two.
- Add the milk and raise the heat back to high.
- As it begins to boil, the chai will rise in the saucepan. Remove the pan from heat before it reaches the top of the saucepan. Do this a few times to really develop the flavor while using a ladle to scoop and pour back the chai. Alternately, once it comes to a boil, lower the heat and allow it to simmer to desired strength (~3-5 minutes).
- Pour this chai through a small sieve into your favorite cups and sweeten using sugar or honey.
Video
Notes
Enjoy!
49 Comments on “Authentic Pakistani Chai”
This recipe is identical to the way my friend taught me to make it, but I could never remember so I’m glad it’s here in “writing”. This tastes just like the way they make it up north (which to me is the best version).
So wonderful to hear that! Thanks for sharing your review, Wendeth!
Thank you so much for this recipe! I will surely try it Izzah!… Hopefully, I execute it well…!
Also…Have you ever tried putting black whole black peppers in your tea? If yes, do you think it helps with the taste enhancement?
-Waiting for reply!…Thanks again Izzah! :)))
Hi Peppa! Yes, I have used whole black pepper along with many spices such as cloves and cinnamon, but that’s when I’ve made masala chai or turmeric milk. For simple everyday chai, we generally just use cardamom. Hope that helps!
Ohhhkay…that helps a lot, Izzah!
I will definitely send your article to many!.. It has been sooo helpful!!!
Fly to great heights, my friend!
-Thanks again!
Thank you so much!
Wonderful! I just made it. I was out of milk so I substituted the milk and sugar for a 1/4 cup of sweetened condensed milk, and also added a sprinkle of cardamom and cinnamon powder at the end for a little more flavor. Nice and strong, but not bitter. Thank you for sharing this recipe!
oh Yum! Sounds delicious. Thank you, Marissa!
Can you recommend a good make and size of pan for making Chai. Thanks. Sue.
Hi Sue! I’d say at least 1.5 qt..I typically use a 2 quart!
Hello! Just wanted to say that I used the recipe and the chai tasted awesome! Thanks again!
Thanks so much, Sameeha!!
Hi! Where are your mugs from?
Hi Saima! It’s the Eva Zeisel Granit Teacup and Saucer Set – Design within Reach
Hi! Thank you for sharing such a clear and well explained recipe. I am trying to make the tea as authentically as possible (with me little experience of the actual authentic taste) and so I bought the Tapal Danedar tea as per your recipe.
It is possible that I boiled my tea for a bit too long (in total 10 minutes including milk boiling time) thus most of the water evaporated and I was left with a bitter tea. I rarely have my drinks with sugar therefore to make it less bitter, should I just add more water or I still have to add sugar? Also, would it make a difference if I add sugar in the pot so that it ll boil together or does it have to be after pouring the tea into a pot?
And lastly, am I supposed to taste the cardamom? I did put 3 in the 2 cups recipe but couldn’t taste a thing.
Thanks!
You’re welcome, Sophia. Yes, I’d suggest not boiling for the full 10 minutes – that would reduce it down too much given the quantity. I’ve updated the recipe to include simmering time. After you make it a few times, you’ll get a feel for how reduced down/strong you like it. Yes, you can certainly add sugar to the boiling tea. A lot of people do it that way, actually. The cardamom has a very light taste and scent. You can crack it open and use the seeds or crush the seeds to make it stronger.
Hi
I need to serve tea for ten people how much water , tea bags and milk should I make it with
Hi Naffisa, you can change the serving size on the recipe card and it’ll change the quantities accordingly!
Hi could you help by changing how much millilitres of water and milk for two servings
Sure…googled it: 295.7 ml of water and 236.6 ml of milk.
Made chai for the first time and it was mom approved! How many times do you let the milk boil up before taking it off the heat entirely? Thank you for the recipe!
Thank you, Mira! Glad to hear that. I’d say at least 3 times but the color should get deeper. If it boils too quickly, it may need more time to brew. In that case, lower the heat and allow it to ‘cook down’ some more. You’ll develop your personal preference with time!