Kesar Chai Recipe (Saffron Milk Tea)

Milk: Provides the creamy base for the chai.

Water: Helps to brew the tea leaves.

Tea leaves: Adds the essential tea flavor and caffeine.

Saffron: Infuses the chai with a unique aroma and color.

Sugar: Sweetens the chai to taste.

When preparing saffron for this kesar chai, it's essential to maximize its flavor and color. To do this, gently crush the saffron strands between your fingers before adding them to the milk. This helps release the natural oils and enhances the infusion process, ensuring your tea has a rich, aromatic profile.

• milk - Substitute with almond milk: Almond milk provides a creamy texture and is a good alternative for those who are lactose intolerant or prefer a plant-based option.

• milk - Substitute with coconut milk: Coconut milk adds a rich, slightly sweet flavor that complements the saffron well.

• water - Substitute with coconut water: Coconut water can add a subtle sweetness and a hint of tropical flavor.

• tea leaves - Substitute with green tea leaves: Green tea leaves offer a lighter, more delicate flavor compared to traditional black tea leaves.

• tea leaves - Substitute with chai tea bags: Chai tea bags contain a blend of spices that can enhance the overall flavor profile of the tea.

• saffron - Substitute with turmeric: Turmeric provides a similar golden color and a warm, earthy flavor, though it is less aromatic than saffron.

• saffron - Substitute with cardamom: Cardamom adds a fragrant, slightly sweet flavor that pairs well with tea.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note that complements the saffron.

• sugar - Substitute with agave syrup: Agave syrup is a low-glycemic sweetener that dissolves easily in liquids and adds a mild sweetness.

• Allow the kesar chai to cool down to room temperature before storing. This prevents condensation from forming inside the container, which can dilute the tea and affect its flavor.
• Transfer the cooled saffron milk tea into an airtight container. Glass jars or BPA-free plastic containers work well to preserve the taste and aroma.
• For short-term storage, place the container in the refrigerator. The kesar chai can be stored in the fridge for up to 3 days. Make sure to reheat it gently on the stove or in the microwave before serving.
• For longer storage, consider freezing the saffron milk tea. Pour the tea into ice cube trays and freeze until solid. Once frozen, transfer the cubes to a freezer-safe bag or container. This method allows you to thaw only the amount you need.
• When ready to enjoy, thaw the frozen kesar chai cubes in the refrigerator overnight or reheat them directly in a saucepan over low heat. Stir occasionally to ensure even heating.
• Always check for any changes in color, texture, or smell before consuming stored saffron milk tea. If it appears off, it's best to discard it and make a fresh batch.

• Gently reheat the kesar chai on the stovetop over low heat. Stir occasionally to ensure even heating and to prevent the milk from scorching. This method preserves the delicate flavors of the saffron and tea leaves.

• Use a microwave-safe mug to reheat the saffron milk tea in the microwave. Heat it in 30-second intervals, stirring in between to maintain the smooth texture and prevent overheating.

• For a quick and efficient method, use a double boiler. Place the kesar chai in a heatproof bowl over a pot of simmering water. Stir occasionally until it reaches the desired temperature. This gentle method helps retain the rich flavors without burning the milk.

• If you have a milk frother with a heating function, use it to reheat the saffron milk tea. This method not only warms the tea but also adds a delightful frothy texture, enhancing the overall experience.

• For a more traditional approach, pour the kesar chai into a thermos and immerse the thermos in a pot of hot water. Let it sit for a few minutes until the tea is warmed through. This method is perfect for keeping the tea warm for an extended period without direct heat.

• Saucepan: A deep cooking pan used to boil the water and milk mixture.

• Stove: The heat source for boiling the water and milk.

• Measuring cups: Used to measure the correct amount of milk and water.

• Teaspoon: For measuring the tea leaves and sugar.

• Strainer: To strain the tea leaves and saffron strands from the liquid before serving.

• Teacups: For serving the hot saffron milk tea.

• Spoon: For stirring the mixture to ensure the saffron and sugar are well incorporated.

Pre-measure ingredients: Measure and set aside milk, water, tea leaves, saffron, and sugar before starting to save time during preparation.

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

Heat milk and water together: Combine milk and water in the saucepan from the start to cut down on boiling time.

Pre-soak saffron: Soak saffron strands in a tablespoon of warm milk for a few minutes before adding to enhance flavor and color quickly.