Chai Paanch

Preparation info
  • Makes about 500 ml (


    • Difficulty


Appears in

By Shamil Thakrar, Kavi Thakrar and Naved Nasir

Published 2019

  • About

Making a milk punch was an old-fashioned way of turning an unpalatable, rough spirit into a smooth, agreeable drink. Fortunately, most spirits have become smoother since the bad old days of the eighteenth century. Nonetheless, marrying strong spirits, tea, citrus oils and sugar with the beautiful mollifying effect of milk clarification is still very satisfying. Replacing the milk with masala chai is our Bombay twist.

The Punch à la Ford, from Jerry Thomas’ Bartenders Guide, i