Indian Chai

10 years ago, I was working in the Okanagan Valley in BC as a cherry picker. If you’ve never been, it’s spectacular! It is home to Canada’s only desert, countless amounts of fruit orchards, vineyards and Ogopogo, the Canadian Loch Ness Monster. My friends and I worked for a really nice indian family and every single morning they would bring us this sweet tea for breakfast. When the summer was over, I came back home and found myself craving that tea all the time. I had never bothered asking how they made it!

My fiancé is Sri Lankan and when I first met my mother-in-law, she asked me if I wanted tea. Much to my surprise it tasted exactly like the tea I was longing for! This time, I watched attentively while she made it. It’s so simple yet tastes nothing like what they sell in coffee shops. This tea is my ultimate comfort drink.


  • 2 cups of milk (any kind! but cow milk makes the most foam)
  • 2 Orange Pekoe tea bags
  • 2 tsp of brown sugar



In a small saucepan over medium heat, gently warm the milk stirring occasionally. Add the tea bags and let infuse. The milk will turn to a light orange colour. Add the brown sugar and stir until dissolved. Taste and add more sugar if you like it sweeter. The trick is to never let the milk boil because you don’t want any clumps. Once it’s hot, remove from heat and grab a second saucepan. On top of the sink, pour the tea in the second saucepan. Go back and fourth between the two saucepans, don’t be afraid to do it fast; the point is to create foam! Also, the further apart the pans are the more foam it will make. Once it’s foamy enough, pour into a cup and enjoy! You can also serve it cold topped with ice.

* To make the foam, you can also fill up a mason jar 3/4 full, close the lid and shake. 


Cheers xxx


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