Doodh Pati Chai Recipe (Pakistani Milk Tea)

Water: The base liquid for brewing the tea, essential for extracting the flavors from the tea leaves.

Loose black tea: Provides the robust and rich flavor characteristic of traditional Pakistani milk tea.

Milk: Adds creaminess and a smooth texture to the tea, balancing the strong flavors of the black tea.

Sugar: Sweetens the tea to taste, enhancing the overall flavor profile.

To enhance the flavor of your doodh pati chai, consider using whole milk instead of skim or low-fat milk. Whole milk adds a richer, creamier texture to the tea. Additionally, you can experiment with adding a pinch of cardamom or a small piece of cinnamon stick while the tea is simmering to introduce subtle, aromatic notes.

• Water - Substitute with coconut water: Adds a subtle sweetness and unique flavor profile.

• Loose black tea - Substitute with green tea: Provides a lighter, more delicate flavor and is lower in caffeine.

• Milk - Substitute with almond milk: Offers a nutty flavor and is a good option for those who are lactose intolerant.

• Sugar - Substitute with honey: Adds a natural sweetness and a slightly floral note.

• Allow the Doodh Pati Chai to cool down to room temperature before storing. This prevents condensation and maintains the tea's flavor.
• Transfer the cooled tea into an airtight container. Glass jars or BPA-free plastic containers work best to preserve the taste.
• Store the container in the refrigerator. The milk tea can be kept fresh for up to 3 days.
• For freezing, pour the chai into ice cube trays. Once frozen, transfer the cubes to a zip-lock bag or airtight container. This method allows you to thaw only the amount you need.
• To reheat refrigerated or thawed Doodh Pati Chai, pour it into a saucepan and warm it over low heat. Stir occasionally to ensure even heating.
• Avoid microwaving the tea directly as it can alter the texture and taste. If necessary, use a microwave-safe container and heat in short intervals, stirring in between.
• For a quick refresh, add a splash of fresh milk while reheating to restore the creamy consistency.
• Always taste the reheated tea before serving. Adjust the sugar or milk if needed to bring back its original flavor.

• Pour the leftover chai into a saucepan and heat it over medium heat. Stir occasionally to ensure even heating. Once it reaches your desired temperature, pour it into a cup and enjoy.

• If you prefer using a microwave, transfer the chai to a microwave-safe mug. Heat it in 30-second intervals, stirring in between, until it’s hot enough for your liking.

• For a more traditional touch, use a double boiler. Place the chai in a heatproof bowl over a pot of simmering water. Stir occasionally until it’s warmed through.

• If you have a milk frother with a heating function, you can use it to reheat your chai. This method will also give it a nice frothy texture.

• For those who enjoy a bit of spice, add a pinch of ground cardamom or cinnamon while reheating to enhance the flavor profile.

• Saucepan: A deep cooking pan used to boil water and simmer the tea.

• Teaspoon: A small spoon used to measure the loose black tea and sugar.

• Measuring cups: Used to accurately measure the water and milk.

• Strainer: A tool used to strain the tea leaves from the liquid before serving.

• Stirring spoon: Used to stir the tea and ensure the sugar is well dissolved.

• Cups: Used to serve the hot tea.

Pre-measure ingredients: Measure out water, loose black tea, milk, and sugar before starting to save time during preparation.

Use a tea infuser: Place the loose black tea in a tea infuser for easy removal, reducing the need to strain the tea.

Simmer while multitasking: Let the tea simmer while you prepare other parts of your meal to maximize efficiency.

Batch preparation: Make a larger batch of doodh pati chai and store it in the fridge. Reheat as needed for quick servings.

Quick boil method: Use an electric kettle to boil water faster before transferring it to the saucepan.