Burning chai? Let's fix that.
With our recommended recipe and the right heat, burning shouldn't occur. But chai is personal, and small tweaks can influence the brew.
The Chai Maker heats as well as any premium thick-bottomed saucepan, with one difference: our anti-boil-over design keeps it from brewing past the point where a regular pot would spill over. While brilliant for your hands off chai making, this means there’s nothing to warn you when things are tipping toward burnt.
Burning usually comes down to one of these: your milk, ratio, sweetener, or stovetop. Here's what to look at.
Milk: a common case of burning
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Using soy?
- Of all the plant milks, soy is the most likely to burn due to it’s unique combination of calcium, protein, and sugar. Unsweetened, low-sugar soy milk performs best. And, always stick to a 50:50 milk-to-water ratio.
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Using a high-protein milk?
- Check the nutrition label. If protein is above 4 grams per 3 1/2 oz/100 ml, it carries a higher burn risk regardless of milk type. Start on a lower heat, and move toward a 50:50 milk-to-water ratio if you’re not already there
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Using low-fat or skim dairy milk?
- Milk with less than 2% fat is more likely to burn. Lower the heat, and move toward a 50:50 milk-to-water ratio.
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Milk previously frozen and thawed?
- Freezing changes the protein structure and can increase burn risk. Always use fresh wherever possible.
→ For a full breakdown of milks that work well and ones to watch out for, see our Milk Guide.
ℹ️ Why some milks burn: When milk is higher in protein (especially combined with high calcium, higher sugar, and/or lower fat), the protein slowly cooks onto the base of the pot and acts like a layer of insulation. This stops heat getting through properly. The temperature underneath keeps rising and burning happens. Adding water reduces the protein concentration in the pot, which is why a 50:50 ratio of milk-to-water is the most reliable fix across all milk types.
Milk-to-water ratio: aim for 50:50
The ratio just means how much milk versus water you put in.
If you’re using any of the milks listed in the previous section, a 100% milk recipe will burn.
Adding water is the simplest fix. A 50:50 split reduces the protein concentration in the pot, which lowers the risk.
If you prefer a creamier chai, these milks give you more flexibility:
- Whole dairy milk
- Oat milk (our recommended dairy-free option)
- Coconut milk
- Pea milk (another team favorite)
- Standard (i.e. not high-protein) unsweetened almond milk
If using all milk or close to 100% milk, , start on a lower heat to give the milk more time to heat evenly and reduce burn risk.
Stovetop and heat: start on medium for your first brew, then adjust as needed
Every stovetop is different, and it usually takes a brew or two to find your sweet spot, especially if you're using electric or induction. Once you've nailed it, making chai is mostly hands-free.
The golden rule: Start on medium your first time so you can learn your stovetop. Most people land on medium-high. If your stovetop is powerful, medium might be enough. If it’s weak, you may need high.
Too much heat—even in a short, sharp burst—will scorch your chai. Once burnt, start fresh, and lower the heat on your next batch.
To find your stovetop's ideal setting, we recommend this simple test:
- Fill your Chai Maker with 20 fl oz / 600 ml of room-temperature water
- Place it on your stovetop at a medium heat setting
- Time how long it takes to reach a boil:
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- 6–8 minutes — you're at the ideal setting. Use this for brewing.
- Under 6 minutes — your heat is too high. Lower it to avoid scorching.
- Over 10 minutes — your heat is too low. Increase it for a better brew.
→ For detailed guidance on dialling into your stovetop type, see our Stovetop Guide.
Sweetener: add to the strainer or at the end
Always add sweeteners to the strainer, not directly into the Base Pot. Or, add them at the end once you've poured.
This is especially important if you're using something viscous like honey, which can sit in a layer on the base and burn before it gets a chance to dissolve. When added to the strainer everything dissolves naturally as the chai circulates through.
Already got burnt chai in your pot?
Don't worry, it's cleanable. The key is to act while the Base Pot is still warm.
→ See our Cleaning Guide for how to tackle stubborn residue, including tips for a deep clean.
Still having trouble?
If you've worked through all of the above and it's still happening, we'd love to help figure it out.
