As I write this, a pot of black tea, cardamom, and sugar is simmering away on the stove. In about 20 minutes, I’ll incorporate evaporated milk and reduce the heat, allowing it to brew further. To prepare Zaynab Issa’s Karak Chai, you need to embrace patience and anticipate the reward: a rich, spicy tea that envelops you in warmth.
Chai translates to tea, any type of tea, yet the Starbucks-ification of it leads us to think of the creamy, cardamom-infused variety. “I’ve had my share,” chuckled Zaynab, whose beautiful cookbook, Third Culture Cooking, playfully combines recipes that reflect her family’s Khoja heritage — a diaspora of Indians who relocated to East Africa and elsewhere — along with her New Jersey upbringing and experience in Bon Appétit’s test kitchen.
Zaynab refers to “third culture cooking” as a term that “defines numerous children of immigrants” because her cuisine doesn’t simply merge Khoja and American influences; it traverses a delightful array of flavors. Within her book, you’ll find Mall Cinnamon Rolls, Samosa-Spiced Smashed Burgers, and French Onion Ramen. The publication’s design invites you into her stunning realm, and the Karak Chai will illuminate your own.
“This chai is quite intentional,” Zaynab shared with me. And likewise, she is. The author and New York Times Cooking contributor is always flawlessly outfitted (in fact, our conversation took place right after she dashed out of a New York fashion show, where she resides).
The key to crafting a tea-dominant chai, Zaynab notes in her book, is to utilize a British black tea, such as Tetley or PG Tips. These stronger varieties thrive with a half hour steeping, producing a robust flavor. (Lipton couldn’t compare.) As a child, her family used to visit relatives in Canada, where they would stockpile Tetley, transferring it into Ziploc bags to fit into their luggage. Nowadays, it’s more accessible — I found it at Meijer in Michigan.
We discussed how, in a culture that abstains from alcohol, the subtleties and rituals of tea mirror some of those elements. “There’s a deliberate intention” behind drinking chai, she explained, much like opening a fine bottle of bourbon. Often, her mother prepares the Pyrex Flameware kettle while dinner is still on the table to get a head start, allowing it to simmer while the dishes are cleaned away. Once everyone transitions to the living room for conversation, the chai will be ready. “The pot of tea extends the evening,” states Zaynab. “It keeps us together longer.”
Karak Chai, two ways
Serves 6
35 minutes
The spices can differ from household to household, but cardamom is a must. This quantity of sugar feels like the minimum for a delightful drinking experience, but feel free to adjust… or simply provide the tea alongside a bowl of sugar and spoons for everyone to sweeten as they prefer. Heads up, someone will definitely use the dry sugar spoon to stir their chai and return it to the now-clumpy sugar bowl. At that moment, I need to remind myself to take a breath — it’s all part of the journey. – Zaynab Issa
4 Tetley brand tea bags or PG Tips, or 4 teaspoons black tea leaves
13 cardamom pods, crushed
3-inch cinnamon stick
3 tablespoons granulated sugar, plus more to taste (or use cane or light brown sugar)
1 teaspoon vanilla extract, optional
1 cup (240 ml) evaporated milk
Combine 6 cups (1.4 L) of water, tea bags, cardamom, cinnamon, sugar, and vanilla in a stove-safe kettle or medium pot. Position it over medium-high heat and bring to a boil. Incorporate the evaporated milk and return to a boil, monitoring closely to avoid overflowing, as this is common at a rolling boil after adding the milk. Once nearing boiling, lower the heat to medium-low and simmer until thick, creamy, and caramel-colored, roughly 25 minutes. The longer the tea brews, the richer and creamier it becomes, albeit it will also decrease in volume. Taste for preferred sweetness and adjust sugar accordingly.
Strain the chai into mugs using a fine-mesh sieve; toss out the spices and tea bags. Serve with extra sugar on the side.
Variation with cocoa:
Whisk in 2 tablespoons unsweetened cocoa powder with the tea, spices, sugar, and vanilla.
Thank you, Zaynab!
Alex Beggs is a writer and copywriter residing with her partner in Michigan. Her works have been featured in Bon Appetit, Elle Decor, and The New York Times. She has also contributed to Cup of Jo regarding her father’s meatloaf, cold cake, and (very) bad hair days.
P.S. The hot chocolate that dazzles everyone and five interesting observations we made at a drinks gathering.
Excerpted from the new book Third Culture Cooking: Classic Recipes for a New Generation by Zaynab Issa. Photos copyright (c) 2025 by Graydon Herriott. Published by Abrams.
**Exploring Two Unique Approaches to Crafting Chai**
Chai, the cherished spiced tea hailing from the Indian subcontinent, has gained worldwide acclaim for its rich, aromatic fusion of tea, milk, spices, and sweetener. While the term “chai” simply means “tea” in Hindi, what most people perceive as “chai” is actually “masala chai” — a spiced tea that varies significantly in preparation based on regional and personal preferences. In this article, we will delve into two distinct methods for making chai: the traditional stovetop method and the contemporary steep-and-steam technique. Each provides a unique perspective on creating this soothing beverage.
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### Method 1: Traditional Stovetop Chai
The classic stovetop technique remains the most authentic and commonly utilized method for preparing chai in Indian homes. It consists of simmering tea leaves, spices, milk, and sugar together to yield a robust and flavorful drink.
**Ingredients:**
– 1 cup water
– 1 cup whole milk (or your choice of milk)
– 2 teaspoons loose black tea (such as Assam)
– 2–3 teaspoons sugar (modify to taste)
– Whole spices (typically: 2–3 cardamom pods, 1 small cinnamon stick, 2–3 cloves, a small piece of fresh ginger, and a few black peppercorns)
**Instructions:**
1. **Crush the Spices:** Gently crush the whole spices with a mortar and pestle to release their essential oils.
2. **Boil Water with Spices:** In a saucepan, bring the water and crushed spices to a boil. Let it simmer for 2–3 minutes to infuse the water with the spice flavors.
3. **Add Tea Leaves:** Stir in the loose black tea to the boiling mixture and allow it to simmer for an additional 2 minutes.
4. **Incorporate Milk and Sugar:** Add the milk and sugar to the pot. Stir and bring the mixture to a gentle boil, closely monitoring to prevent milk from bubbling over.
5. **Simmer and Strain:** Reduce the heat and let the chai simmer for a few extra minutes to enhance the flavor. Use a fine mesh strainer to pour the chai into cups and serve hot.
**Pros:**
– Deep, rich flavor achieved from the collective simmering of all ingredients
– Spice blend can be customized
– Traditional and genuine experience
**Cons:**
– Time-intensive
– Requires vigilance to avoid boiling over
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### Method 2: Steep-and-Steam Chai (Modern Infusion Method)
For individuals with a hectic lifestyle or restricted kitchen appliances, the steep-and-steam technique provides a faster and more convenient avenue to relish chai. This method separates the steeping of tea and spices from the preparation of milk, frequently utilizing tea bags or pre-mixed chai blends.
**Ingredients:**
– 1 chai tea bag or 1 tablespoon pre-mixed chai blend
– 1 cup hot water
– 1/2 cup steamed milk or milk alternative
– Sweetener to taste (honey, sugar, or syrup)
**Instructions:**
1. **Steep the Tea:** Boil water and pour it over the chai tea bag or blend in a mug. Allow it to steep for 4–5 minutes to extract the flavors.
2. **Steam the Milk:** While the tea steeps, steam or heat the milk until it’s hot and frothy, which can be accomplished using a milk frother, microwave, or stovetop.
3. **Combine and Sweeten:** Take out the tea bag and pour the steamed milk into the cup. Mix in your preferred sweetener and enjoy.
**Pros:**
– Rapid and simple preparation
– Suitable for single servings
– Excellent for novices or those on the go
**Cons:**
– Lacks the depth of flavor associated with the stovetop method
– Limited options for customization when using pre-mixed blends
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### Conclusion
Both traditional stovetop and modern steep-and-steam techniques grant delightful opportunities to savor chai, each catering to diverse needs and tastes. The stovetop method is ideal for those in search of an authentic, richly spiced experience, while the steep-and-steam process is perfect for those prioritizing convenience without sacrificing too much flavor. Whether you’re enjoying a serene morning or seeking a quick boost, there’s a chai preparation method that fits your style.
