Indian Chai
By :Richa Hingle
Check out this delicious recipe from Vegan Richa’s Instant Pot Cookbook: 150 Plant-Based Recipes from Indian Cuisine and Beyond, available on May 24th from Hachette Go.

Chai is a routine in Indian homes. It needs good-quality, fresh loose-tea leaves, a well-balanced chai spice blend (chai masala), and a long boiling time to develop the flavor. Traditional Indian chai spice tends to be heavy on cardamom and light on cinnamon, but you can try any blend you like. Loose tea varies in flavor and strength, so adjust the amount according to your preference.

While it may seem cumbersome to make chai in an Instant Pot, the recipe is easily doubled, tripled, or quadrupled, making it handy for entertaining. The number of times my mom would make huge pots of chai during the holiday season was reason enough to have a hands-free option.
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Course Beverages
Cuisine Indian
Difficulty Easy
Browse Category Beverage
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Chai Masala, Loose Leaf Tea, Sugar
Prep Time 5 minutes
Cook Time 15 minutes
Servings
2 large servings or 4 Indian-size servings
Ingredients
  • 2 cups plain unsweetened almond, soy, or oat milk, 475 ml
  • 3/4 cup Water 175 ml
  • 1/4 tsp chai masala see Notes
  • 1 tbsp to 2sugar or other sweetener
  • 1 1/2 to 2 1/2 tsp loose-leaf tea or 2 tea bags
  • 1 piece fresh ginger peeled and thinly sliced or grated, 1/2-inch [1.3 cm]
Course Beverages
Cuisine Indian
Difficulty Easy
Browse Category Beverage
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Chai Masala, Loose Leaf Tea, Sugar
Prep Time 5 minutes
Cook Time 15 minutes
Servings
2 large servings or 4 Indian-size servings
Ingredients
  • 2 cups plain unsweetened almond, soy, or oat milk, 475 ml
  • 3/4 cup Water 175 ml
  • 1/4 tsp chai masala see Notes
  • 1 tbsp to 2sugar or other sweetener
  • 1 1/2 to 2 1/2 tsp loose-leaf tea or 2 tea bags
  • 1 piece fresh ginger peeled and thinly sliced or grated, 1/2-inch [1.3 cm]
Votes: 1
Rating: 1
Rate this recipe!
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Instructions
  1. Combine the nondairy milk, water, chai masala, and sugar in an Instant Pot and mix well. Place the loose-leaf tea and ginger in a spice bag or tea infuser and add to the pot; if using tea bags, add them and the ginger directly to the pot. Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 3 minutes (4 minutes for stronger tea).
  2. Once the cooking cycle is done, let the pressure release naturally for 2 minutes, then carefully set the Pressure Release Knob from Sealing to Venting and release in short bursts to release any remaining pressure. Open the lid and remove the spice bag, if using. If you placed the tea bags and ginger directly in the pot to heat, remove the bags and strain out the ginger before serving. Pour the chai into cups and serve.
  3. Chai is freezer-friendly; you can make larger portions at a time, freeze, then reheat to serve.
Recipe Notes

NOTES

To make chai masala for a single batch, combine 1/4 teaspoon of ground cardamom with generous pinches of ground cinnamon, cloves, and black pepper. Or swap in two cardamom pods, opened, one whole clove, and one-quarter of a cinnamon stick. Scale up as needed. I use a tea infuser to avoid needing to strain the hot tea before serving.

PER SERVING (with almond milk) Calories 61, total fat 3 g, saturated fat 1 g, sodium 210 mg, carbs 7 g, fiber 1 g, sugar 6 g, protein 1 g.