Chai is tea. Here’s a recipe:
For tea spice, blend green cardamom, black pepper, clove, nutmeg, mace and dry ginger. Play with the amounts until you find a combination that you like. More ginger and cardamom with less clove, nutmeg and black pepper is an ideal ratio to start with. You can also add in a little cinnamon if you wish.
- Boil 2 cups of water; add ½ teaspoon of tea spice.
- After 1 minute, add 1 teaspoon of Assam tea powder and 2 teaspoons of sugar.
- After 1 minute, add 1 cup of lower fat milk, dairy or non-dairy.
- Let it boil, remove from heat and put back on heat to boil again. Do this 5-7 times.
- Take off the heat and cover for a few minutes. Strain the spices, drink and enjoy.
Chai is a ubiquitous drink and can be found just about anywhere. The spices are known for being warming, aphrodisiac and stimulating to the digestive system. Assam is a region in India where tea of the same name is grown. If you don’t have any, substitute with another strong black tea. Though I was told goat’s milk is the best to use for chai, you can also get creative and use a combo of coconut milk and rice milk.
A chai wallah (vendor) station
And India’s most famous vegetarian…Gandhi.