Chai is not a mere drink, it is the lifeblood of South Asia. Served in small cups from dawn to dusk in every single household, office, little roadside makeshift cafes and every train and bus station across the Indian Subcontinent, this form of super sweet, spiced milk tea is everywhere. Known as "Chai" in India, Pakistan and Sri Lanka, "Chiya" in Nepal, and "Cha" in Bangladesh, chai serves as an integral part of the daily life of any South Asian. While recipes vary according to households and regions, one thing stands true: Chai is a way of life.

Even though largely associated with India, tea was not consumed on this scale in the region until the time of the British colonization. India grew a large amount of tea in cooler hill stations Assam and Darjeeling. The concern of losing income to the Chinese, who has a virtual monopoly in the tea market resulted in the East India Company actively promoting tea in the region, and they never looked back. Today, South Asia is one of the largest exporters and one of the largest consumers of tea.

Any chai lover/enthusiast/aficionado will agree that a GOOD cup of chai is no less than a work of art. It requires precision, patience and a working knowledge of what to add and when to add it. Any chai lover/enthusiast/aficionado will also agree that a true chai is a far cry from the watered-down American coffeehouse version.

Here is a well-tested recipe to make a perfect cup of chai:

Whole milk (not skim, it never works. half and half is a good alternative)
Water
Sugar (or your favorite sweetener)
Tea Leaves. (The tea leaves used is very crucial here. Many people assume that the best quality whole leaf tea like Darjeeling or Assam tea are the best option, but that is not true. The tea leaves for chai is a variety called "mamri," or little grain tea. It is cheap and strong. A trip to the local Indian store will give you a good variety of tea leaves to use. If not readily available, any strong black tea like the good old Lipton will work. )

Optional, but highly recommended: Chai masala (You can buy it or make it yourself. It typically consists of black pepper, dried ginger, cinnamon, cardamom, cloves, and nutmeg. If all of them are not available, a simple sprinkle of cinnamon or a few cloves of cardamom are game changers.)

Method:
Pour the water into a saucepan. Add sugar, tea leaves, spices and let it come to a simmer.

Add milk to the mix when the water continues to simmer.

Allow to heat until small bubbles appear around the perimeter of the milk, and keep stirring it. Add sugar and/or tea depending on how strong you want the flavor to be.

The real trick is here: When the milk comes to a boil, remove the saucepan from the heat and stir well. Bring it to a boil once again, and allow it to steep for a few minutes. This allows the tea leaves to release their flavor in full force, giving the chai its signature strong taste. It also allows the milk to be well flavored with spices and sugar. It looks like a messy affair, but its worth it.

Finally, strain carefully into a cup, and serve. Your little cup of heaven is ready.