How to Brew Better Chai at Home

Placeholder article copy for development. Most home chai fails on technique, not ingredients.

• Boil the water and tea first — add milk only once the leaf has opened
• Crush whole spices; pre-ground powder goes dusty and bitter
• Use full-cream milk, or accept a thinner cup
• Let it rise and fall two or three times rather than boiling flat out
• Sweeten during the boil, not in the glass
• Strain into a warmed cup so it doesn't drop ten degrees on contact

None of this is secret. It's just slower than most people are willing to be at seven in the morning.

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