Aeropress Chai

All of the flavor, none of the acidity

We ran out of beans, with 8 inches of snow outside and the mercury hovering around freezing. At times like these, we make chai. I haven’t been drinking it since I turned vegan because plant milks just don’t work as well in chai; they’re not fat enough to cut the acridity that a strong Indian black tea possesses.

Got me thinking.

If the Aeropress can strip the acidity from coffee to produce a full-bodied but smooth cupful, could it do the same for black tea? Turns out it can.

I use the upside-down method of brewing with the Aeropress. Milk and sugar are optional. So are the cardamom and ginger, but it isn’t really chai without them. You could get fancy and add chai masala.

  • One and a half tablespoon of Indian black tea leaves
  • A quarter teaspoon of ground cardamom
  • A quarter teaspoon of ground or finely chopped ginger
  • Top up the Aeropress with near-boiling water

Mix well and let stand for 4 min. Then invert and press.


Father, husband, designer. Trying to do as much with as little as possible.