Kulhad Chai
Veg
Milky, strongly brewed tea served in a small unglazed clay cup (kulhad) — the ritual beverage of Varanasi's ghats. The earthen cup adds a mineral note, and tradition demands you crush the kulhad after drinking.
Cuisines
Awadhi
Banarasi
Delhi
Best for
Breakfast
Snacks
Recipe
Prep: 5 min
Cook: 15 min
Total: 20 min
2-3 servings
Ingredients
| 2 cups | water |
| 2 cups | full cream milk |
| 2 tablespoons | black tea leaves |
| 2 tablespoons | sugar |
| 4 | green cardamom pods |
| 1 | cinnamon stick |
| 1 inch | ginger, grated |
| 2 | cloves |
| 1 pinch | black pepper |
| 3 | kulhads (clay cups) |
Instructions
- 1 In a saucepan, bring the water to a boil.
- 2 Add the black tea leaves, sugar, cardamom pods, cinnamon stick, grated ginger, cloves, and black pepper to the boiling water.
- 3 Let it simmer for about 5 minutes to allow the flavors to infuse.
- 4 Add the milk to the saucepan and bring the mixture back to a boil.
- 5 Simmer for another 5 minutes, ensuring the tea is well brewed and the flavors are well combined.
- 6 Strain the tea into a teapot or directly into the kulhads using a fine mesh strainer.
- 7 Serve hot in the kulhads for an authentic experience.
Tips
For an authentic taste, use fresh spices and serve the chai in traditional clay kulhads.