Every morning, our day starts with a hot cup of elaichi chai, a warm hug in liquid form. This chai isn’t just a drink—it’s a daily ritual, a comforting pause before life gets crazy and busy. A friend from Faisalabad once brought over some masala chai from a local tapri—its aromatic, flavourful blend of ginger, clove, and cardamom filled the air. Whether made with bold Assam or smooth Darjeeling, this milky, sweet, black tea-based beverage is a favourite across Pakistani households. We often sit with friends, chat, and enjoy snacks or biscuits, especially on rainy or wintery days, because chaai makes every season feel better.
I’ve tried all kinds—Hyderabadi dum-style, masala chai, doodh patti, mint sulaimani, mango iced, even hot chocolate flavoured teas—but nothing compares to the soothing, refreshing cup of elaichi chai. It’s easy to make with just a few ingredients: water, tea powder, crushed cardamom, sugar, and milk—boiled until the flavour, fragrance, strength, and aroma blend perfectly. In just a few minutes, your mood is boosted, your senses are perked, and a tiring day becomes something special. From chaiwalas on the streets selling tea with cream rolls to kitchens filled with cinnamon and cloves, elaichi chai is a cultural keepsake. You can find the recipe below.
Ingredients:
- 1 ½ cups water
- 1 cup milk
- 2 elaichi pods (lightly crushed)
- 1 tsp tea leaves (or tea powder)
- 2 tsp sugar (refined, jaggery, or brown sugar – your choice)
Recipe:
- Combine water, tea leaves, sugar, and crushed elaichi in a saucepan.
- Bring to a rolling boil on medium flame.
- Add milk and boil for another 3–4 minutes, stirring occasionally.
- Let it steep for 5 mins.
- Strain and serve hot immediately.
Wanna try masala chai? Or matka chai? We got ya!