Brewing the Perfect Chai
Now the English language is about oversimplification – and the word Chai has fallen victim to that. Chai simply means tea in many different languages – cha, chai, tsai, etc. – the variations are extensive but the word is the same. That means that the term ‘Chai Tea’ is a redundant term. So what is being referred to when you see the word Chai in your local tea store? What is being referred to is an Indian spiced tea. The variations and combinations are endless – as many recipes as there are Indian households in the world. The consistency in the recipe is that it has a black tea base and is then blended with cardamom, cinnamon, cloves and nutmeg. You can either leave it at that – or you can continue adding ginger, pepper, saffron, etc.
So what is the best way to brew your Chai? We love brewing ours directly in milk on the stove. Here is the recipe:
Hot Chai – makes 2 servings
Combine tea with cold milk in saucepan – bring to simmer over medium/low heat being careful not to scald the milk. Strain into cups and add honey to taste.
Chai Milkshake – makes 4 servings
Steep tea in 5 cups of boiled water. Set aside and allow tea to steep for 20 minutes. Remove and discard tea leaves. In a blender add ice cream and tea – blend well. Serve in tall glass with a sprinkle of cinnamon.