Indian Chai

By: Richa Hingle

Indian Chai
cuisine icon Cuisine
Indian
cuisine icon Course
Beverages
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["NOTES","To make chai masala for a single batch, combine 1/4 teaspoon of ground cardamom with generous pinches of ground cinnamon, cloves, and black pepper. Or swap in two cardamom pods, opened, one whole clove, and one-quarter of a cinnamon stick. Scale up as needed. I use a tea infuser to avoid needing to strain the hot tea before serving.","PER SERVING (with almond milk) Calories 61, total fat 3 g, saturated fat 1 g, sodium 210 mg, carbs 7 g, fiber 1 g, sugar 6 g, protein 1 g."]
cuisine icon Keywords
15-30 min, 2 large servings or 4 indian-size servings, beverages, chai masala, contributed, cook 15 min, easy, fresh ginger, gluten free, indian, loose-leaf tea, or oat milk, plain unsweetened almond, prep 5 min, pressure cook, soy, to 2sugar or other sweetener, water

prep icon Prep Time
5 min
cook icon Cook Time
15 min

serving icon Servings
2 large servings or 4 Indian-size servings
Ingredients
  • 2 cups plain unsweetened almond, soy, or oat milk,
  • 3/4 cup Water
  • 1/4 tsp chai masala
  • 1 tbsp to 2sugar or other sweetener
  • 1 1/2 to 2 1/2 tsp loose-leaf tea
  • 1 piece fresh ginger
Instructions
  • Combine the nondairy milk, water, chai masala, and sugar in an Instant Pot and mix well. Place the loose-leaf tea and ginger in a spice bag or tea infuser and add to the pot; if using tea bags, add them and the ginger directly to the pot. Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 3 minutes (4 minutes for stronger tea).
  • Once the cooking cycle is done, let the pressure release naturally for 2 minutes, then carefully set the Pressure Release Knob from Sealing to Venting and release in short bursts to release any remaining pressure. Open the lid and remove the spice bag, if using. If you placed the tea bags and ginger directly in the pot to heat, remove the bags and strain out the ginger before serving. Pour the chai into cups and serve.
  • Chai is freezer-friendly; you can make larger portions at a time, freeze, then reheat to serve.
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