Authentic Saffron Chai Recipe – Ginger Cardamom Indian Tea

Last Updated on 2 months by Neha Deshmukh

Authentic Saffron Chai Recipe – Ginger Cardamom Indian Tea

Introduction

There’s just something about a warm cup of chai, isn’t there? For me, it instantly brings back memories of cozy afternoons with my grandmother, chatting for hours while she expertly brewed the perfect cup. Today, I’m sharing my take on a classic – Saffron Chai! This isn’t your everyday chai; the addition of saffron elevates it to something truly special. It’s fragrant, subtly sweet, and utterly comforting. You’ll absolutely love it!

Why You’ll Love This Recipe

This Saffron Chai is more than just a drink; it’s an experience. The delicate floral notes of saffron blend beautifully with the warm spices, creating a flavor profile that’s both complex and soothing. It’s perfect for a quiet moment of self-care, a delightful treat for guests, or simply a cozy start to your day. Plus, it comes together in under 10 minutes!

Ingredients

Here’s what you’ll need to make this magical chai:

• 1.5 teaspoon tea powder (approx. 4-5 grams)
• 10 saffron strands
• 0.5 teaspoon crushed ginger (approx. 2 grams)
• 1 whole cardamom
• 0.25 teaspoon chai masala (approx. 1 gram)
• 0.75 cup milk (approx. 180ml)
• 0.75 cup water (approx. 180ml)
• 1 teaspoon sugar (approx. 4 grams)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Saffron Quality & Origin: Seriously, good saffron is worth it. Look for deep red strands – that’s where the color and flavor are! Kashmiri saffron is considered the best, but Spanish saffron is also a great option. A little goes a long way, so don’t skimp, but you don’t need a ton either.
• Chai Masala Blend Variations: Chai masala blends vary from family to family. You can buy pre-made blends, or make your own! Common spices include cinnamon, cloves, black pepper, and nutmeg. Feel free to adjust the amount to your liking.
• Regional Milk Preferences: Traditionally, full-fat milk is used for a richer chai. However, you can use any milk you prefer – whole milk, skim milk, or even plant-based alternatives (more on that later!). My aunt always used buffalo milk when we visited her farm, and it was incredible.

Step-By-Step Instructions

Alright, let’s brew some chai!

1. First, bring the water to a boil in a pan. Once boiling, add the tea powder and let it simmer for about a minute. This helps release all those lovely tea flavors.
2. Now, add the saffron strands (pre-soaked in a tablespoon of warm milk for extra flavor is a nice touch!), crushed ginger, cardamom, chai masala, and sugar to the pan.
3. Pour in the remaining milk and simmer the mixture on low heat for about 3 minutes. This allows all the flavors to meld together beautifully. Don’t let it boil over!
4. Time to strain! Use a fine-mesh strainer or a traditional metal filter to pour the chai into pre-warmed cups. Warming the cups keeps your chai hotter for longer.
5. Serve immediately and enjoy!

Expert Tips

• Don’t overboil the tea, or it can become bitter.
• Adjust the amount of sugar to your preference.
• For a stronger chai, add a little more tea powder.
• Crushing the cardamom slightly helps release its aroma.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Chai – Plant-Based Milk Options: My friend, who’s vegan, swears by using oat milk for the creamiest vegan chai. Almond or soy milk also work well!
• Spice Level – Adjusting Chai Masala: If you like a spicier chai, add a pinch of black pepper or a tiny piece of chili.
• Festival Adaptations – Special Occasion Chai: During Diwali, my family adds a few crushed pistachios and almonds to the chai for an extra festive touch.
• Sugar-Free Chai: Simply omit the sugar, or use a natural sweetener like stevia or honey.

Serving Suggestions

Saffron chai is wonderful on its own, but it’s even better with a little something on the side! Here are a few of my favorites:

• Biscuits (Marie biscuits are a classic!)
• Samosas
• Pakoras
• Indian sweets like Gulab Jamun or Jalebi

Storage Instructions

While fresh chai is best, you can store leftovers in the refrigerator for up to 24 hours. Reheat gently on the stovetop or in the microwave. The flavor might mellow slightly, but it will still be delicious!

FAQs

• What is the best type of tea powder to use for chai? Assam tea is traditionally used for its strong flavor and color, but you can also use a blend of Assam and Darjeeling.
• How can I make my saffron chai more fragrant? Gently warming the saffron strands in a little milk before adding them to the chai helps release their aroma.
• Can I prepare the chai concentrate in advance? Yes! You can make a concentrated chai base and store it in the refrigerator for up to 3 days. Just add milk and sugar when you’re ready to serve.
• What snacks pair well with saffron chai? Anything savory and slightly spiced! Samosas, pakoras, and biscuits are all great choices.
• How does the quality of saffron affect the taste of the chai? Higher-quality saffron has a more intense flavor and aroma, resulting in a more flavorful and fragrant chai.