A cold wind blows. For this kind of weather, Afghani Chai is the best. In winter, you can find an Afghan tea merchant selling hot Afghan tea on a shelf, holding a large teapot and a small specially designed cup in his hand. Today I will share this recipe of Afghan Chai with you. The hot taste is very good.
When we drink ordinary tea without milk, we usually do not drink sweet. But when we make the ultimate Afghan tea, we will not back down. We like its milky and sweet taste.
I find that if we make pure Afghani Chai, we don’t even need dessert, because it is very satisfying after a meal.
I added a bunch of spices to this tea, but the only real requirement is cardamom. If you don’t use cardamom, it is not Afghan tea.
Does your family or culture make milk tea? What do you do? Please comment. Let’s start the recipe.
- Water: 2 cups
- Green Tea: 2-3 teaspoon
- Red poppy flowers: 3-4
- Fresh ginger slices: 2-3
- Cloves: 4
- Cardamom green: 3
- Black pepper whole: 10
- Cinnamon sticks: 2
- Star anise: 2-3 petals
- suger: 3-4 teaspoon
- Milk: 2 cups or taste
How to Make Afghani Chai
- Take water in a Kettle.
- Add all the above ingredients except milk.
- Bring to boil.
- Brew 4-6 minutes. Good for 2 infusions.
- Add milk and boil for an additional 2 minutes.
- Strain and add sweetener, if desired.
- 3-4 servings