As a further resource for you avid chai drinkers out there, here’s a Kashmiri Kahwa chai recipe.
Boil 4 cups of water with green cardamom (3-4 pods, cracked), cinnamon stick (1/2 inch piece), and 2 tablespoons sugar for 5-10 minutes or until fragrant. Take off heat and add 3 teaspoons loose green tea and cover for 1-2 mins – just until color turns slightly darker. Strain and serve with slivered almonds in bottom of cup and sugar to taste (no milk).
For saffron Kahwa, instead of adding green tea use 2-3 strands of saffron and cover for 2-3 mins or until color turns golden. Strain and serve with slivered almonds and sugar to taste (no milk).
Making Kahwa is an art so experiment with amounts of spices until you come up with your favorite way to make it. You may like certain spices stronger or more/less sugar, and color is also important. Saffron Kahwa has the golden color so depending on the quality and source of the saffron you may need more/less or longer time covered. Regular Kahwa is usually not too dark in color and especially not too brown from cinnamon so experiment to see how adjusting the cinnamon affects color. If color is too dark, try adding a drop of lemon juice (a trick learned from a Kashmiri friend).