Chai isn’t a fixed recipe. It’s a ritual you can adapt to your mood.

Use the steps below as a starting point, then adjust strength, sweetness, and milk to suit your taste.

What You’ll Need

• Saucepan (recommended) or small pot

• Fine strainer

• Mug

Base Method

1. Heat the water
   Pour 2 cups (500 ml) of water into a saucepan and bring to a boil.

2. Steep the chai
   Reduce to a gentle simmer. Add 2–3 heaped teaspoons of Soléya chai. Simmer 3–5 minutes for a bold, spiced flavor.

3. Add milk (optional)
   For a creamy chai, stir in 1/3 cup (80 ml) of milk—dairy or your favorite plant milk. Heat until just gently bubbling. Avoid boiling for the best texture and flavor.

4. Strain and serve
   Strain into your mug. Sweeten if desired, taste, and adjust next time: longer simmer or more tea for stronger, shorter or less for milder.

Choose Your Style

A) Classic “Chai Stall” Cup (rich + sweet)

• Add 1/3 cup milk and sugar while simmering.

• Simmer 1–2 minutes, then strain and serve.

B) Light & Naturally Sweet (plant milk + honey/jaggery)

• Add 1/3 cup of nut or oat milk after simmering.

• Turn off the heat before it boils, steep 2 minutes, then strain.

• Sweeten with honey, jaggery, or your favorite natural sweetener.

C) Straight Spiced Brew (no milk)

• Skip milk for a clean, spice-forward cup.

• Use 1–2 heaped teaspoons, turn off the heat, steep 3–4 minutes, then strain.

• Optional: add a small touch of sweetener to round out the spices.