how to make kadak chai - #24293
I am on a quest to perfect my tea-making skills, especially when it comes to how to make kadak chai. The other day, I tried making it for some friends who are huge chai lovers, and let's just say, I might have made a huge mess of it! I boiled the water and then added the tea leaves, but I think I didn't let it brew long enough because it just seemed too watery. Then, instead of using proper spices, I accidentally threw in some cinnamon powder that I had lying around instead of cardamom and ginger, which is what I usually see in recipes for how to make kadak chai. My friends were polite about it, but I could tell they were a bit disappointed. I'm reading all these articles and watching videos online, but they all make it sound easy, and I'm struggling! Can anyone share their tried-and-true methods or tips on how to make kadak chai that really packs a punch? Do I really need to add milk first or can I just use it last? And how long does it really take to brew perfectly? I feel like I'm missing something crucial here! Any suggestions would be awesome, maybe I can finally impress my friends next time!
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