Chai Tea

As I write this recipe, it is cold outside and wind is whipping though the trees. Perfect weather for a warming Chai.

Chai originated in India and dates back over 5000 years. The word for Chai derives from a Hindi word for tea, and is related to the Chinese word for tea 'Cha'. So if you call Chai 'chai tea' you are really just saying 'tea, tea' - which is fine :)

Chai is was originally just a mix of spices and herbs - known as masala. Masala Chai is still common today. The Chai more commonly around the world is a brew of spices and herbs with the addition of tea leaves and milk.

Ingredients

Quantities are per serve (makes 2-3 cups).

• Spices - a mix of the following is suggested:
  • Most commonly used:
    • Cinnamon - 1 cinnamon stick
    • Cardamon - 6 green pods
    • Cloves - 4 whole cloves
    • Ginger (grated, dried or ground) - 1/2 teaspoon grated, 1/4 teaspoon dried or ground)
• Other spices often used
  • Star anise - 1 whole star
  • Peppercorns or ground pepper (white or black) - pinch of cracked pepper, or a few peppercorns.
  • Fresh tumeric (grated, dried or ground) - 1/4 teaspoon grated, 1/8th teaspoon dried or ground)
• Water - 2 cups
• Tea - your choice of black tea, green tea or rooibos (caffeine free). 1 heaped teaspoons of preferred tea.
• Milk - your choice of milk. You can find our recipe for Almond Milk here. - 1 Cup.
• Honey or sugar (optional)

Method

There are many variations to the method for making Chai tea. The one below is the one that I use.

Pour water into a small saucepan. Bring the water to the simmer. Turn off the heat. Take the saucepan off the heat and add the spices. Pop the pan back on the hot surface and allow the spices to steep for 5 minutes (if using a gas stovetop, perhaps add a small burst of heat to the pan a couple of times to keep it hot (but not boiling). Stir spices gently once after steeping. Add the milk, and heat, stirring gently and occasionally, until temperature reaches just below simmering point, then turn of the heat and steep for another couple of minutes. Try not to allow the milk to boil - as with many milks - boiling will alter the flavour or texture and make the tea less appetizing. Strain Chai through a strainer into a teacup or mug. Add honey or sugar if desired. Serve and enjoy.

You can also allow the chai to cool - add ice, and make an iced chai. Great in summer!

Enjoy!

 Photos of the Process: