Doodh Patti Chai Recipe: Authentic, Creamy Pakistani Tea

What Makes Doodh Patti Unique in Pakistani Cuisine

“Doodh Patti” is a popular type of tea in Pakistan and parts of India. The term “doodh patti” translates to “milk tea” in English, which really tells you straight away the main ingredients for this drink.

This traditional Pakistani milk tea is known for its rich and robust flavour. The combination of black tea, whole spices and milk creates a creamy flavoursome tea that is comforting and feels wholesome to drink. I love the smell of doodh patti, that brewing cuppa on the hob just hits home like nothing else. Doodh patti is definitely the Pakistani Chai you have when you have a family get together, for breakfast or for a warming afternoon pick me up drink.

More than just a drink, Doodh Patti is a cultural emblem—served to guests as a gesture of hospitality and enjoyed in settings ranging from humble roadside dhabas to upscale gatherings. This creamy tea has a big popularity in Pakistani households, its drank on in social gatherings, and often enjoyed with breakfast or snacks. Its ability to evoke a sense of warmth and togetherness cements its place as a unique and cherished tradition in Pakistani cuisine.

My take on Doodh Patti

The key to a lovely doodh patti is the whole milk, this just adds a lovely richness to this creamy milk tea. You can make it with semi skimmed milk or oat milk, but the optimum taste is with whole milk. I always make this tea when I’ve got a cold or have had a horrific nights sleep. I just feel the tea/chai is so wholesome and nourishing and the ginger is great for fighting a cold. It is also the best creamy tea for mornings, there’s no better way to start your day.

When making this doodh patti recipe, the longer you simmer the tea, the better it tastes. However if also evaporates more. Using a large saucepan, also means the tea will evaporate at a faster rate. My recipe makes 4 small mugs or 3 average size mugs. I manage to get the ingredients in a small saucepan.

Tips and variations on how to make Pakistani tea

The trickiest part of making this creamy milk tea to make sure you keep an eye on when the milk is coming to boil, it will rise up in the pan and overflow if you don’t turn the heat down in time. I am notoriously bad at keeping watch on the pan. It’s become a running joke that I can’t boil a pan of milk and yet I can make so many other complicated dishes!

Do try and use the smallest saucepan possible, so when you are simmering the tea, less of it evaporates. Otherwise in a large saucepan, you aren’t left with much tea left drink.

If you are having digestive problems, I would add in 1/4 teaspoon of ajwain. Sometimes I just throw in a few nigella seeds/kalongi for good measure!

You could also vary this easy Doodh Patti Chai recipe by adding condensed milk for extra richness, adjust the sugar that you add accordingly to taste.

If you do need to make a larger batch than what the recipe below dictates, you will need to use a larger sauce pan. Add additional water and milk when scaling up the recipe, to compensate for the extra evaporation that will happen whilst simmering.

You can’t beat having a cup of this rich chai with a plate of pakoras and kebabs. It makes a lovely finish to an afternoon snack with guests. Alternatively, add it to your desi breakfast and serve with halwa and channa masala!

Conclusion

I now often see in my local chai (tea) café people of non South Asian decent enjoying a cup of doodh patti, which stands testament to this cherished Pakistani tea.

Have you tried making Doodh Patti? Share your tips and twists in the comments below!

See my video on Instagram or TikTok to see how to make this dish! Try this recipe today and share your results in the comments! And tag us on social media with your Doodh Patti Chai creations!

Step-by-Step Guide to Making Authentic Doodh Patti

Ingredients

Preparation 1 minute. Time: 20 minutes

Feeds: 3-4

• 400ml whole milk (semi- skimmed milk or oat milk will also work)
• 600ml water
• 4 tea bags (5 if you prefer a stronger tea)
• 4 green cardamon pods, shells cracked
• 1 teaspoon of fennel seeds
• 6 cloves
• cinnamon stick, 1-2 inches long
• knob of ginger, skin removed
• 2 tablespoons of granulated sugar (or honey if you prefer)

Method

1. Put all the ingredients in a saucepan, except for the sugar and bring to boil. (Watch out for the tea spilling over, I am notoriously clumsy and always have a spillage at this point!)

2. Once the tea has come to boil, turn the heat down add the sugar and let it simmer for a further 10 minutes.

3. Use a sieve to pour the tea from the pan into mugs/teapot and serve immediately and enjoy!