Have you ever wondered whether your chai should be made with all milk or a combination of milk and water? After making hundreds of cups using both techniques, I decided it was time to settle this debate once and for all with a proper side-by-side comparison.
The Experiment
As someone who once aspired to be a scientist (before realizing that spending four hours daily peering into microscopes wasn't for me), I designed this experiment with precision. This was so much more enjoyable than my college lab work!
To ensure a fair comparison, I kept all variables constant except for the liquid base:
Same spice blend
Identical quantities of sugar and tea leaves
Equal cooking time (9 minutes)
Same cooking vessel
Method 1: The Half-and-Half Approach (50% Water, 50% Milk)
For this method, I started with slightly more water than needed, accounting for evaporation during boiling. This approach has solid scientific backing—tea polyphenols, which give tea its characteristic aroma, flavor, and color, are water-soluble and extract readily in hot water.
I added sugar during this stage rather than at the end because once dissolved, it creates a thinner consistency in the chai. The aroma was robust and enticing, though I noticed this technique carries a higher risk of over-brewing.
Method 2: The Pure Milk Method
This technique reminds me of a small shop in North Delhi where I had a memorable cup of chai years ago. I shared my interpretation of that chai in this video.
The method is straightforward but requires attention to detail.
I added the spices first to prevent the tea's tannins from interfering with the infusion process. Once infused (3-4 minutes), I added the tea leaves. As the tea leaves cooked, they transformed the aromatic milk into a beautiful terracotta color. While the fragrance was definitely more subdued compared to the water-milk version, it still produced a delicious aroma.
The Verdict
Depth of Flavor
While I personally prefer the water-and-milk chai for everyday drinking, both versions make satisfying cups of chai.
If you want bold chai and spice flavor, the 50/50 method delivers exactly that.
If you prefer a creamier chai with a mellow fragrance of spices and tea, then the all-milk chai is for you.
Technique Considerations
The water-and-milk method extracts flavors more efficiently but requires careful timing to prevent over-brewing. The all-milk approach produces a smoother, less tannic result but demands patience as flavors develop more gradually.
So, which cup will you make today?
Makes 2 cups (for each method)
Ingredients
Milk + Water
1.5 cups of water (use the cups you're going to serve the chai in)
1 cup of whole milk
1.5 tbsp sugar
2 tbsp CTC tea leaves
2 green cardamom
2 cloves
1/2 inch ginger, crushed
1/2 inch cinnamon stick
Milk Only
2.5 cups of whole milk (use the cups you're going to serve the chai in)
1.5 tbsp sugar
2 tbsp CTC tea leaves
2 green cardamom
2 cloves
1/2 inch ginger, crushed
1/2 inch cinnamon stick
Method
Milk + Water
Crush the ginger and spices in a mortar and pestle and set aside.
Heat the water in a saucepan and let it bubble up. Add in the crushed spices and ginger. Boil for 4 minutes.
Add in the tea leaves and sugar. Boil for 3 minutes.
Now add in the milk and boil for 2 more minutes.
Strain and serve hot.
Milk Only
Crush the ginger and spices in a mortar and pestle and set aside.
Heat all the milk in a saucepan and let it bubble up. Add in the crushed spices and ginger. Boil for 4 minutes.
Add in the tea leaves and sugar. Boil for 5 minutes.
Strain and serve hot.