"When we lived in the Pacific Northwest, I drank chai every day,throughout every season. One of my favorite recollections of that time is going down to the beach in winter, sitting by the local jetty, the surf pounding with a winter storm. With a fine sea mist swirling about, we would sit watching the sea lions fish for salmon at the rivermouth on one side, the waves from the ocean crashing on the other, a steaming cup of chai warming us body and soul. "
Please NOTE: You will need some sort of fine mesh strainer to make this version. Also, most Chai recipes contain cinnamon. I abhor cinnamon, so I usually replace with mace, although I can abide the very subtle flavor imparted by a cinnamon stick, as opposed to cinnamon powder.
**MY BASIC CHAI**Four 1 1/2 in. slices fresh ginger (use vegetable peeler)
Please NOTE: You will need some sort of fine mesh strainer to make this version. Also, most Chai recipes contain cinnamon. I abhor cinnamon, so I usually replace with mace, although I can abide the very subtle flavor imparted by a cinnamon stick, as opposed to cinnamon powder.
**MY BASIC CHAI**Four 1 1/2 in. slices fresh ginger (use vegetable peeler)
One 2 in. cinnamon stick
Four whole cloves
1/2 tsp. powdered cardamom
1/2 tsp. vanilla
1/2 tsp. mace
1 dash nutmeg
1 heaping Tbsp. turbinado sugar or sucanat
1/4 cup honey
4 Darjeeling or Earl Grey tea bags (any full bodied black tea will do)
2 cups cold H2O
2 cups milk or soymilk
Place teabags in pot with the cold water and bring to a slow boil. Then add all other ingredients in order above. Reduce heat and simmer about 5 minutes stirring occasionally. Add milk and bring to boil, then take off heat. Strain through strainer or coffee filters and serve hot or in a tall glass filled with ice. Refrigerate unused portion. Chai will keep for a couple of days. If you want to make the basic chai with out the milk, it will keep for about 2 weeks in the fridge, in an airtight container. Then you can just heat and add the milk when you are ready to drink. Be warned, this tea can be addictive, especially in the cold winter months!
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**DRY CHAI MASALA**
You can make this version to take to work or on trips. Just add to hot tea with milk.
1 teaspoon ground cardamom
8 whole cloves
1 teaspoon mace
1/2 teaspoon black peppercorns
1/2 teaspoon coriander
1 teaspoon dried, ground ginger powder
1 teaspoon ground cinnamon powder
1 teaspoon ground turmeric powder
1 black cardamom pod (optional)
1/2 teaspoon fennel seed (optional)
3/4 cup turbinado sugar
Grind all the ingredients, except for the sugar, in a spice grinder until fine. Add to sugar and mix throughly.
Place in a glass jar with a tight fitting lid & store in cool, dark place.
This blend stays fresh for about 6 months. Add to brewed tea with milk, about 1 teaspoon per cup.
***You can also add non-fat dry milk in equal measure to the sugar to make this a more complete mix for camping, etc. I have made chai with instant tea in the mix, but it was pretty awful. If you make this mix, use fresh brewed tea from teabags and add the dry mix to it. Still pretty easy. This one makes a great mix for gift giving.
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**CHANDRA CHAI**
This version is slightly spicier than the previous recipe.
6 Darjeeling or Earl Grey tea bags
12 (+/-) silver dollar-sized pieces fresh ginger (to your taste)
4-5 sticks cinnamon, broken into little pieces
1 1/2 Tbsp. green cardamom pods or 1 Tbsp. ground cardamom
2 Tbsp. black peppercorns
1 tsp. whole cloves
1/2 tsp. fennel seeds
1/2 tsp. licorice root
1/2 tsp. allspice berries
1 vanilla bean (optional)
5 cups water
3-4 Tbsp. honey or turbinado sugar
Soy milk or cow milk
Combine all ingredients, excepting the honey (sugar) and milk, with cold water in a pot. Cover snugly! Simmer over a medium-low flame for 50 minutes. Remove from heat, but let sit, covered, for another 40-50 minutes. Filter the dreamy concoction into a suitable container. Stir in the honey and add enough milk to taste.
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**MASALA CHAI**
1-1/2 cups water
1 inch stick of cinnamon
8 cardomom pods
8 whole cloves
2/3 cup milk
6 tsp. sugar (or to taste)
3 teaspoons any unperfumed loose black tea
Put 1-1/2 cups water in saucepan. Add the cinnamon, cardomom, and cloves and bring to a boil. Cover, turn heat to low and simmer for 10 minutes. Add the milk and sugar and bring to a simmer again. Throw in the tea leaves, cover, and turn ff the heat. After 2 minutes, strain the tea into two cups and serve immediately.
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**NONFAT MASALA CHAI**
(makes 3 cups)
3 cups of Water (please, not hot!)
1 teaspoon Chai Masala (recipe given above)
2 to 3 teaspoons loose Tea Leaves (or 3 tea-bags)
1/4 cup (or more) Evaporated Skimmed Milk
Sugar (or Equal or Nutrasweet) to taste
Place the water and chai masala in a saucepan and put to boil over high heat. Reduce heat to medium low, cover the saucepan and simmer for 5 minutes. Add the tea leaves (or tea bags). Please note that the amount can be varied depending on personal preference. Continue to boil for about 1 more minute. Add the evaporated skimmed milk (directly from the can). Boil once more. Strain and pour into individual cups or tea kettle. Serve with sugar (or Equal/Nutrasweet) on the side.
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Easy Chai
3 - 4 Tea Spoons/4 Teabags of good tea (Darjeeling is a good one)
A chunk of dry ginger (or fresh ginger if dry isn't handy)
3 - 4 cardmom pods, crushed or 1/2 tsp cardamom powder
3 Cloves
Small piece of cinnamon
A Tsp of coriander seed
1 or 2 whole black peppers or 1/2 tsp black peppercorns (optional)
Sugar to taste
Milk, warmed slightly
Brewing:
Bring 2 cups of water to boil (microwave or otherwise). Add all the ingredients and boil again for about 15 seconds.
Let stand for a minute. Filter or strain tea into cups and add warm milk.
