How to make the perfect cup of chai

A good brew of chai is an elusive thing. It’s a gentler but longer-lasting stimulant than coffee, which makes it the perfect afternoon drink for flagging spirits, and (if made with proper [not decaffeinated] tea leaves) can help you stay awake through hours of nighttime study.

For brewing chai, a metal teapot you can use on the stove is ideal – otherwise use a saucepan you can pour out of without making a mess.

(To make 2 cups)

Start by heating 1 heaped dessertspoonful of sugar, 1 heaped dessertspoonful of chai* and 1 cup of milk together in pan on the stove, stirring constantly. (This step is important – the milk and sugar caramelize, which adds to the flavour, but you must be careful not to let it boil over suddenly.) Have 1 cup of cold water on hand and add it when the milk starts to boil. (If you prefer a creamier result, you can omit this step and use twice as much milk from the start.) Stir frequently until it comes to the boil again. Turn the heat to low and simmer for a couple of minutes (or until colour looks strong enough for your liking). Sweeten with honey and strain into cups.

*Pre-mixed bought chai is fine, but if you are making your own chai mix from scratch, here is a rough guide:
good quality tea leaves
cardamom pods
cloves
cinnamon stick
ginger
Throw it all together until the mix looks about right; you can experiment and personalise your own blend to taste!