Ah, another great import from India! If you love fragrant chai, there’s no reason to buy it. Mine
is so much better. Spiced black tea officially becomes chai when milk is added. However, for the sake of versatility, it makes sense to prepare the tea separately. That way, it can be used as a base for chai latte, chai smoothies and shakes, and even chai desserts. (Try: Chai Banana Shake.)
4 cups (1 L) water
1 tbsp (15 mL) chopped ginger root
16 cardamoms, lightly crushed
2 small cinnamon sticks, broken
2 star anise
1/8 tsp (0.5 mL) black peppercorns
4 tea bags or 4 tsp (20 mL) loose black tea
In small pan, heat water, ginger, cardamoms, cloves, cinnamon, anise and peppercorns. When water comes to boil, partly cover and reduce heat to medium-low. Simmer 10 minutes, or until tan coloured and fragrant. Stir in tea. Remove from heat. Cover and steep 5 minutes.
Place fine-mesh strainer over medium storage tub. Pour tea through strainer. Let sit 5 minutes. Push on solids to extract liquid, then discard. (Makes 3 cups/750 mL.)
Use immediately. Or cool, cover and refrigerate. Or freeze in ice cube trays.
Makes 4-1/2 cups (1.125 L).
· There’s no need to peel the ginger.
· Use strong black tea, so that the spices do not overwhelm it. Assam is the traditional choice.
· Frozen Masala Chai can be used in smoothies and shakes.
For every 1 cup (250 mL) Masala Chai, stir in 1/2 cup (125 mL) milk and 1 to 2 tbsp (15 to 30 mL) sugar, honey or syrup. Microwave or heat on medium in small pan just until steam rises. (Do not boil.) I prefer 1% or 2% milk in chai. Whole milk is too rich and overpowering.
For every 1 cup (250 mL) Masala Chai, use 1/2 cup (125 mL) milk and 1 to 2 tbsp (15 to 30 mL) sugar, honey or syrup. Add sweetener to Masala Chai and heat until steamy. Heat and froth milk. Pour into Masala Chai.
Fill glass 1/3 full of ice cubes. Add cold Masala Chai, sweetener and milk. For every 1 cup (250 mL) Masala Chai, stir in 1/2 cup (125 mL) milk and 1 to 2 tbsp (15 to 30 mL) syrup.
Decaf Masala Chai
Use 6 decaf tea bags.
A Tidbit of History: In many languages, tea is called chai or cha. But we know chai as milky black tea steeped with aromatic spices. Chai was originally considered medicinal. Variations in spice blends are numerous. Traditionally, green cardamom pods and ginger dominate, with additional notes from cinnamon, cloves, ginger and/or black peppercorns, and maybe anise, fennel and/or nutmeg. Milk and sugar entered the picture after the British colonialization of India. But Indians opted for water buffalo milk or sweetened condensed milk.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL