Elaichi Chai (Cardamom Tea)
The simplest and most beloved chai: strong milky tea boiled with freshly crushed green cardamom. Fragrant, creamy and best sipped from a clay kulhad.
Servings
Ingredients
Nutrition
Per serving
Steps
Boil water and cardamom
In a small saucepan (about 1 quart / 1 liter), bring the water and crushed cardamom to a boil over high heat, then lower to a simmer for 2 minutes.
- 250ml water
- 4 crushed cardamom pods
✅ Done when: water is boiling and smells fragrant with cardamom
Add tea
Add the tea leaves to the pan and boil for 1 minute over medium-high heat.
- 2 tsp black tea leaves
✅ Done when: the water turns a deep reddish-brown
Add the milk
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Serve
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Boil water and cardamom
In a small saucepan (about 1 quart / 1 liter), bring the water and crushed cardamom to a boil over high heat, then lower to a simmer for 2 minutes.
- 250ml water
- 4 crushed cardamom pods
✅ Done when: water is boiling and smells fragrant with cardamom
Add tea
Add the tea leaves to the pan and boil for 1 minute over medium-high heat.
- 2 tsp black tea leaves
✅ Done when: the water turns a deep reddish-brown
Add the milk
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Elaichi (cardamom) chai is the everyday chai of millions of Indian homes — simpler than masala chai, but just as fragrant.
Served in disposable clay cups called kulhads at railway stations, it's one of the most evocative tastes of travelling in India.
⭐ Why It's Famous
One spice, a few minutes and a world of comfort — elaichi chai is India's everyday pick-me-up.
💡 Fun Fact
Clay kulhads add a faint earthy aroma to the tea — and because they're unglazed, they're traditionally used once and returned to the earth.
Across India
28.61°N, 77.21°E
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