Laung Wali Chai Recipe: Clove Tea Ready in 10 Minutes

Quick answer: Laung wali chai is regular Indian milk tea brewed with 2 to 3 lightly crushed cloves per cup, which gives it a warm, sweet-spicy aroma. Boil the crushed cloves in water first, then add tea leaves, milk and sugar, and simmer for 2 to 3 minutes before straining.

When the evenings turn cool, many Indian homes reach for a stronger, more fragrant cup of chai. You do not need a full spice mix for that. Just a couple of cloves from your masala dabba can change the whole cup.

Also known as: clove tea, laung ki chai, laung chai, lavang chai (Marathi/Gujarati), grambu tea (Tamil). Laung is the Hindi name for cloves, the dried flower buds of the clove tree.

What Do You Need for Laung Wali Chai?

This recipe makes 2 cups.

• 1 cup water
• 1 cup full-cream milk
• 2 to 3 tsp tea leaves or CTC dust tea
• 2 to 4 sugar cubes or 2 to 3 tsp sugar, to taste
• 4 to 5 whole ODM Laung (whole cloves)
• Optional: 1 green cardamom pod, lightly crushed
• Optional: a small pinch of sonth (dry ginger powder) or a small piece of fresh ginger

How Do You Make Laung Wali Chai, Step by Step?

1. Crush the cloves. Tap the cloves lightly in a mortar or with the back of a spoon. Just crack them; do not grind them to powder, or the tea can turn bitter and gritty.
2. Boil the spice water. Add the water and crushed cloves (and cardamom or ginger, if using) to a saucepan. Boil on medium heat for 1 to 2 minutes so the aroma goes into the water.
3. Add tea leaves. Add the tea and boil for about 1 minute until the water turns deep brown.
4. Add milk and sugar. Pour in the milk and sugar. Bring to a boil, then lower the heat.
5. Simmer. Let it simmer for 2 to 3 minutes. For a stronger, creamier cup, let it rise and settle 2 or 3 times.
6. Strain and serve. Strain into cups and serve hot with rusks, biscuits or pakoras.

How Many Cloves Should You Add?

Cloves are strong, so a little goes a long way. Use this table as a rough home starting point and adjust to your taste.

If your chai tastes sharp or bitter, you used too many cloves or ground them too fine. Cut back by one next time.

Why Does Laung Chai Sometimes Taste Bitter or Weak?

• Bitter: too many cloves, cloves ground to powder, or tea leaves boiled too long.
• Weak aroma: cloves added with the milk instead of boiled in water first. The flavour comes out best in plain boiling water.
• Flat taste: old cloves that have lost their oils. Good cloves feel slightly oily and leave a strong smell on your fingers.

Our laung buying guide explains how to spot fresh, oil-rich cloves at home.

Laung Chai vs Masala Chai: Which One to Make?

Laung wali chai uses one main spice, so you taste the clove clearly. Masala chai uses a blend of cloves, cardamom, black pepper, cinnamon and ginger for a fuller, layered taste. If you want a ready blend for everyday masala chai, try our homemade chai masala recipe. For more ways to cook with cloves beyond tea, read how to use laung in Indian cooking.

Why Whole Cloves Work Best

Whole cloves hold their natural oils far longer than ground clove powder, so your chai smells fresh every time. ODM Laung is handpicked to keep those oils intact, with no chemical treatment, no artificial colours and no fillers. Store cloves in an airtight jar away from heat and sunlight, and crush them only just before brewing.

FAQ

What is laung wali chai called in English?

It is called clove tea or clove chai. It is Indian milk tea brewed with whole cloves (laung).

Can I use clove powder instead of whole cloves?

You can, but use only a very small pinch per cup, as powder is much stronger and can make the tea gritty and bitter. Whole, lightly crushed cloves give a cleaner taste.

Can I make laung chai without milk?

Yes. Boil 1 to 2 crushed cloves in a cup of water, add tea leaves for 1 minute, strain, and add lemon or a little honey or jaggery to taste.

If you want a fragrant cup this season, try brewing it with ODM Laung whole cloves, handpicked for a warm, natural aroma.