Thursday, February 26, 2015

Recipe of the Week: Homemade Chai

Nothing is more comforting that a steaming cup of chai tea.  Brian always comments that the house takes on this exotic and intoxicating smell.  He asked me the other day, is chai it's own spice and you know I really did not know the answer.

Masala Chai, literally means, "mixed-spice tea" and is a flavored tea beverage made by brewing black team with a mixture of aromatic Indian spices and herbs.

Originating in India, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses.  It's traditionally prepared by a concoctions of green cardamon pods, cinnamon sticks, ground cloves, ground ginger, and black peppercorns together with black tea leaves. 

In many Eurasian languages, chai is the word for tea.  This comes from the Persian chay, which originated from the Chinese works for tea, cha.

Making spiced tea from scratch is easier than you might think.


Homemade Chai


1 cinnamon stick
6 whole cardamon pods, lightly crushed
6 whole cloves
1 piece fresh ginger root, peeled and thinly sliced
1 teaspoon, whole black peppercorns
2 single-serve black tea bags or 1 tablespoon losse black tea
2 tablespoons dark brown sugar
1 cup low-fat (1%) milk


Place cinnamon, cardamon, cloves, ginger, peppercorns and 3 cups water into a small pot and bring to boil.  Cover, reduce heat and simmer for 5 minutes.  Remove from heat and set aside to let steep for 10 minutes.

Return pot to the heat and bring to a boil.  Remove from heat and add tea then cover and set aside to steep for 3-5 minutes.  Strain through a fine mesh strainer, discarding solids, then return liquid to the pot. Stir in sugar and milk and heat over low heat for 2-3 minutes.  Pour into cups and serve.