At this time of year, I'm almost always in the mood for a warm glass of chai. A pot of chai on the stove seems to completely balance a rainy day. As much as I love chai, I never buy it at cafes because it's rarely homemade- and therefore usually way too sweet. Chai is made a million different ways, so experiment and find the way you like best. Personally, I like my chai really spicy and with lots of cardamom. I also like to add a touch of butter to the top.
Something I don't like about most Chai is that cinnamon dominates all the other flavors. I think Americans use too much cinnamon in general. I once worked with a German pastry chef who called all American pies "Cinnamon pies", because that's all she said she could taste. While cinnamon can be divine in the right amounts and in the right places, you have to be discerning with its use, especially if what you're using isn't actually cinnamon, but cassia bark instead.Most people are not aware that there are two types of cinnamon, and what is generally labeled "cinnamon" is actually Cassia bark- which is a completely different tree and isn't nearly as good (or as good for you). True cinnamon is often labeled Ceylon cinnamon- the bark is thinner, more crumbly, and has a much more complex and gentle flavor. It aids in digestion by calming the stomach, fighting bacteria and fungus. I always buy it in Mexican markets, but I'm sure you can find it other places as well.
The type of tea used to make chai is important as well. Traditionally Darjeeling tea is used, but Assam tea would work well too. What's most important is that the quality of the tea is good. Look for a 'first flush' darjeeling, and make sure it is fresh.
In Kashmir, chai is known as Kahwah, and is made with green tea and no milk. It doesn't use any of the intense spices like black pepper or cinnamon and therefore has a more gentle taste- I think of it as chai's sweet little sister. The history of chai is very much connected to Ayurveda, the science of India that dates back five thousand years. Traditionally each family would have their own recipe of herbs and spices that was based on available ingredients and the constitutions of family members. Typically this is a highly potent blend that has a myriad of medicinal and health promoting properties. Consuming chai regularly increases the digestive fire, elevates metabolism, and aids the elimination of waste and toxins. The warm spices counter-act the cold, kapha-inducing weather. Enjoy.
MASALA CHAI:
-makes enough for two people to enjoy (or one person for a whole afternoon)
6 cardamom pods
1 tbsp crumbled cinnamon bark
2 whole cloves
1 tsp. chopped fresh ginger
6 black pepper corns
2 heaping teaspoons Darjeeling tea
1 cup water
1 cup whole milk (it's good with coconut milk or other milks as well)
touch of butter
pinch of salt
rapadura sugar or honey to taste
Lightly crush all the spices in a mortar to release their fragrance. Add the spices to a the water in a saucepan and bring to a boil over high heat. Reduce the heat to low and simmer for a few minutes. Then add the milk and heat again- but don't let it boil. Turn off the heat, add the tea and let steep for about 3 minutes.
Add sweetener, butter and salt to taste.
KAHWAH (the sweet little sister) :4 cardamom pods (pounded slightly to release fragrance)
a pinch of saffron
1 tbsp rose buds
2 cups water
2 heaping teaspoons of gunpowder green tea
a touch of honey if you'd like
In a saucepan combine the spices and water and bring to a boil over high heat. Reduce heat and simmer for a few minutes. Add the tea and turn off the heat- letting it steep for 2 minutes or so before straining the tea into cups.
This tea also traditionally is served with a few finely chopped almonds on top.
