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Pandan Masala Chai

Warm spices, fragrant pandan, and fresh lemongrass beautifully come together in a silky, creamy masala chai. Whip it together with ease in under 15 minutes and serve it at tea time with loved ones!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Drinks
Cuisine: American, Asian, Indian
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3 pandan leaves
  • 8 pieces green cardamom
  • 1 star anise
  • 6 pieces cloves
  • 2 stalks lemongrass
  • 2 cups water
  • 4 teabags Ceylon black tea plus 2 for stronger tea; for a more traditional flavor, use Assam or Darjeeling
  • 2 cups milk oat milk, soy milk, whole milk, 2%
  • 1 tbsp sugar to taste

Equipment

  • Our Place Mini Pot
  • tea strainer
  • ladle
  • mortar and pestle

Method
 

  1. Crush the cardamom, cloves, and lemongrass.
  2. Trim the ends of the pandan leaves and tie them into a knot.
  3. In a saucepan, add pandan, spices, lemongrass, and water. Bring to a boil.
  4. Once boiling, Once boiling, reduce heat to a simmer. Add black tea and brew for 2-3 minutes. Remove the tea bags once brewed.
  5. Add milk and bring to a boil again.
  6. Maintain the pot at a simmer for about 5 minutes, while pulling the chai with a ladle. See Note 1.
  7. Add sweetener to taste.
  8. Strain the chai and serve hot.

Video

Notes

Note 1. How to Pull Chai - Pulling chai is a technique that involves pouring the beverage back and forth between two vessels at a tall pour height. By pouring the chai from a high position, air is introduced, which helps develop the flavor and create a frothy, silky texture. This also cools down the drink for consumption.
There are two common methods for pulling chai: using a ladle to pour back into the pot, or taking a single serving and pouring it between two cups or pitchers from a great distance. Both techniques work fantastically and are equally easy to execute.
To achieve the best results, select a cup or ladle that can hold a substantial amount of chai and can pour smoothly without spilling down the sides, then pull the chai as far as possible.