HOW TO MAKE ADITI MASALA CHAI DRINK

Aditi Chai is supplied as a concentrate meant to be mixed one-to-one with whole milk or alternatives.  Traditionally (and perhaps even ideally), the Aditi Chai concentrate would be mixed with whole milk in a saucepan and brought to a rolling boil on the stovetop.  In this instance, there may be a very delicate suggestion of cream (called "Malai") that can form on the top.  You are almost expected to blow that cream away as you cool the tea to sipping so that you don't get it stuck in your moustache!

In a commercial settings, the blended masala tea can be heated through a traditional barista steamer, in a microwave, or on stovetop.  There are also several commercially available electric milk frothers and steamers into which the entire mix can be added. We do not recommend attempting to create foam, nor do we recommend serving the tea with milk foam for a more authentic experience.  In settings where multiple cups may be served on short order, you may place the chai/milk blend in a glass carafe on old fashioned coffee pot warmer.  For even larger volumes, a percolator on warm setting can keep even more tea ready at a comfortable serving temperature for longer periods as food safety standards allow.

Non-dairy alternatives such as coconut, hemp, soy, rice and surprisingly "pea" milk are great alternatives to whole dairy milk.  Again, we recommend versions with some fat for best flavor and buzz. Those who like their tea "strong and sweet" can choose to add one more tea-bag and a 1/2 to one teaspoon of sugar per service just as tea concentration is brought to boil.