When in India, one of my favorite indulgences was Chai!
Chai means “Tea”, while “Masala Chai” means “Mixed-Spice Tea”.
There are many ways to make chai, the same as coffee or hot tea in America. So needless to say, I’ve tried many different recipes. Thanks to British influence, chai is prepared and enjoyed almost ritualistically. The same way coffee is a morning ritual for many Americans. Chai is of Indian origin, (though is a modification of British tea) and to-date is a popular beverage served worldwide.
Here is my adaptation, customized to spicy and delicious perfection.
- 1 1/2 Cups of water
- 3 Cups of whole milk
- 1/2 Teaspoon of freshly grated ginger
- 1/8 Teaspoon of freshly ground black peppercorns
- 6 Whole cloves
- 4 Cardamoms, crushed
- 1 Cinnamon stick, broken into pieces
- 4 Tablespoons of raw sugar, to taste
- 2 Tablespoons of black tea, loose leaf, preferably Assam
(Note: Crush cardamom pods easily with a spoon.)
In a medium saucepan, bring water, ginger, ground black peppercorns, cinnamon, cloves, and crushed cardamoms (and seeds) to a boil. Add milk and sugar and bring to a boil again.
Remove from heat and add the loose leaf black tea. Cover and allow the chai to steep for at least 3 minutes – longer, if you prefer stronger tea. Strain the mixture into a heated teapot or right into your tea cups!
Serve with biscuits (they’re cookies, let’s be honest) or enjoy it all by its-spicy-self.
What is your perfect cup of chai?
The adaptation of this recipe and its photo is courtesy of A Cup Of Jo.