Chai [chai]. An aromatic spiced tea favored for centuries in India, where Chai stalls tended by vendors (CHAIWALLAHS) have long been a popular gathering place. Chai (also called MASALA CHAI) is a blend of loose-leaf tea, milk and ground spices (chai masala), typically cardamon, cinnamon, cloves, ginger, freshly grated nutmeg and pepper. Chai can be found in natural food stores and specialty tea and coffee shops in a variety of forms including liquid concentrates, powder and loose-leaf tea / whole spice package.
- 4 whole cloves
- 2 cardamom pods
- 1 cinnamon stick, broken into pieces
- 3 cups water
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄2 cup milk
- 2 tablespoons granulated sugar
- 2 tablespoons black tea (decaf is best)
- In a mortar, crush the cloves, cardamom pods and cinnamon, or use a coffee grinder.
- Transfer the crushed spices to a small saucepan, add the water, ginger and pepper and bring to a boil.
- Remove the pan from the heat, cover and let steep for 5 minutes.
- Add the milk and sugar to the pan and bring to a boil.
- Remove from the heat and add the tea.
- Cover and let steep for 3 minutes.
- Stir the chai, then strain it into a warmed teapot or directly into teacups. Enjoy!