This cardamom-infused milk tea is perfect for cozy evenings. Unlike spicier masala chai, this Doodh Patti Chai focuses on the warmth and sweetness of cardamom, making it a perfect brew for those who love a milder tea.
What is Doodh Patti?
Doodh Patti, literally translates to "milk tea" in Hindi and Urdu. It is a simple yet indulgent chai consumed all over South Asia made by boiling whole milk (and water) with tea leaves and cardamom. Unlike other chai variations that use a variety of spices like cinnamon, cloves, or ginger, Doodh Patti only highlights the fragrant cardamom.
The result is a creamy, comforting cup of tea that’s both rich and soothing, perfect for someone who doesn't enjoy a masala chai (that would be me lol).
Health Benefits of Cardamom in Doodh Patti
Cardamom, the star of this simple chai, is packed with health benefits:
- Digestion: Cardamom is known for its digestive properties, making Doodh Patti a great drink before and after meals.
- Mood Enhancer: The warm aroma of cardamom has mood-lifting properties, which can help to reduce stress and improve mental clarity.
- Anti-inflammatory: Cardamom contains antioxidants that help in reducing inflammation and boosting your immune system.
Doodh Patti vs Masala Chai
Masala chai is more popular in India; it's spiced with ginger, cloves, cinnamon and other aromatics. Cardamom Chai is simple and scented with a few cardamom pods. I've been making my chai this way and swear by it. Amongst my friends, I am the chai master, so this cup is worth hanging around the stove for.
Tips for a Perfect Doodh Patti
- Use Whole Milk: To get that rich, creamy texture, it’s best to use full-fat milk. If you prefer a lighter option, you can use low-fat milk.
- Fresh Cardamom: For the best flavor, always crush the cardamom pods fresh before adding them to the chai.
- Adjust Sweetness: I add raw sugar directly to the pot because I believe it adds a caramel note to the chai.
- Boil, boil, boil: This is the real secret of this chai. Boil till you lose patience! Boiling ensures that the chai gets creamy and luscious. Trust me, you can absolutely taste the difference.
Watch how to make Doodh Patti Chai
How to Make Doodh Patti Chai with Cardamom
Making Doodh Patti is incredibly simple and requires minimal ingredients. Here’s how to prepare this comforting chai with just milk and cardamom:
Ingredients:
- ¾ cup milk
- 1 cup water
- 2 tsp loose tea from a South Asian store (it's different!)
- 1-½ tsp sugar or to taste
- 3-4 green cardamom pods cracked open
Instructions:
- Boil Milk and Water: In a saucepan, add milk and water and allow it to simmer.
- Add Tea Leaves: Add the loose black tea leaves to the water and let it change color.
- Add Crushed Cardamom + Raw sugar: Add cardamom towards the end ensure the aroma stays in the chai.
- Boil: Boiling is key. On medium heat the chai bubble and froth for 3-4 mins. Don't worry, the milk will not split/curdle.
- Strain and Serve: Once the chai has reached your desired strength and flavor, strain it into your cup. Serve hot and enjoy!
Chai
Ingredients
- ¾ cup milk
- 1 cup water
- 2 teaspoon loose tea from a South Asian store (it's different!)
- 1-½ teaspoon sugar or to taste
- 3-4 green cardamom pods cracked open
Instructions
- In a saucepan over medium heat, pour milk and water and let it come to a simmer.
- Next add the loose tea and give it a quick stir.
- Once the color changes to brown, add sugar and the cardamom pods.
- Now turn the flame a little higher and let the chai bubble and cook for 3-4 minutes. The milk won't split but make sure you do it on medium heat. Cooking the chai will make it richer and creamier, and deeper in color.
- Strain into a glass or cup and enjoy your steaming cup of kadak chai!
Notes
- A pro tip to getting that creamy delicious chai is to aerate it. All you have to do is with pour the bubbling chai a few times with a ladle. This helps the chai breath and get frothy. The folks at the dhabas at masters of pouring the chai from great heights!
Moe
Awesome and simple, we loved it!
Lauren
This is excellent, thank you for sharing! I've typically made Masala chai with lots of spices (ginger, cinnamon, cloves, black pepper, cardamom, etc..), but this is something I'll be making much more often now. It's simple, not too complicated, and I think that's what makes it so good!
I'd like to add a little bit of a stronger cardamom flavor, do you know if cooking the cardamom longer increases or diminishes the flavor of it?
Rookie With A Cookie
You can add a few more pods to your liking.
Mazhar-Ul-Haq Khan
Brilliant!