Hetal Vasavada’s Iced Chai

I grew up watching my Ba (grandmother) brew chai every single day, adjusting the spices by instinct and never measuring a thing. This iced chai is my simpler summer version of her classic recipe, using strong CTC tea, crushed cardamom and cinnamon. CTC tea stands for Crush, Tear, Curl, a method that turns black tea leaves into tiny granules of tea. It brews quickly and delivers a strong, tannic flavor that’s the backbone of authentic Indian chai. Leave your expensive whole tea leaves for another day: If you’re making chai, you have to use CTC tea. Lipton's black tea is a good option. To make this chai as traditional as possible, I prefer a higher ratio of milk to water. It creates a richer chai with tons of body. Unlike the weak, sugary chai you’ll find at many cafes, this one is bold, creamy and deeply spiced—just the way it should be! —Hetal Vasavada, San Francisco, California