Originating in India, Masala chai is an aromatic spiced tea — a blend of freshly ground spices added to a simmering pot of loose tea leaves and milk. (Masala is an Indian word that refers to a combination of spices.) Traditionally, at least four — and often more — of the so-called “warm” spices such as cloves, cinnamon, cardamom, nutmeg, ginger, star anise and pepper make their way into this delicious, satisfying and healthy drink. Just about every ingredient in chai is good for you, packing a powerful punch for your immune system.
In much of the world, the word chai means tea, and the proper reference to the beverage is chai. Referring to the drink as chai tea is redundant. Chai is also the Swahili word for tea in East Africa. Enjoyed daily in many countries around the world, it is a flavorful variation of ordinary tea infusions.
On the menus of coffeehouses and cafes in the Western world, especially in North America, this hip sip has come to mean tea brewed with a mélange of spices, steamed with milk. The term chai latte indicates the steamed milk of a café latte is flavored with a spiced tea instead of espresso.
While strong black tea is traditional in India’s masala chai, green teas and even herbs such as chicory, fennel and bergamot are also becoming popular, especially in North America. And some cafes such as Chai BaBa Chai in Sebastopol, California, prepare chai with the South American beverage yerba mate.
Chai enthusiasts claim Chai BaBa Chai makes the best chai in the Wine Country, and more than several local and out-of-the area coffeehouses order their chai from this sustainable company. Their organic chai concentrates, available in black tea, decaf Earl Grey and green tea with jasmine flavor, as well as their whole and crushed spice mix are available by mail. The company also offers mail order discounts and advice for making your perfect cup at home. To order, call (707) 823-9866.
Be frugal. There’s no end to the diversity of recipes for making your own chai. Chai recipes are like barbecue sauces—everyone’s recipe is different. Brewing chai is fun and allows you to experiment until you get it just right for your personal taste. To make at home, Chai BaBa Chai offers the following tips:
- Use whole spices crushed in a mortar and pestle or with a rolling pin, and make the spice brew a day ahead of time when possible. Simmer the spices in water for 45 to 60 minutes, cool and refrigerate.
- Simmer your selected tea leaves and spice water together for 5 to 7 minutes and add warm milk. (Don’t overheat the milk.)
- Use just enough sweetener to highlight the spice flavor. The café uses honey and Sucanat, a nonrefined cane sugar that has not had the molasses removed from it like refined white sugar. It is essentially pure dried sugar cane juice.
Julie, a 50fabulous.com reader from California, loves chai tea and asked for a recipe. Here's my favorite:
My Chai
- 1 teaspoon green cardamon seeds
- 1 2-inch piece cinnamon stick
- 1 teaspoon whole cloves
- 1 broken piece of star anise (optional)
- 1 teaspoon whole black peppercorns
- 1 half inch knob of fresh ginger, peeled
- 1 2-inch piece of orange peel
- 2 cups filtered water
- 2 rounded teaspoons loose Darjeeling tea leaves
- 2 cups whole milk, warmed
- 2 teaspoons Succanat, honey or sugar
In a dry skillet over medium-high heat, toast the first five spice ingredients until fragrant, about 3 minutes. When the spices are cool, crush in a mortar and pestle or with a rolling pin.
In a saucepan over medium-high heat, add the crushed spices, fresh ginger, orange peel and water and bring to a boil; reduce heat to low and simmer for 15 minutes. (Enjoy the exotic aromas as they fill the air.) Stir in the tea leaves and the warm milk. Simmer for another minute or so. Remove from the heat, cover and steep for 5 minutes. Strain into a pre-warmed teapot or pitcher. Stir in the sugar and pour into warm mugs.
Now, before taking a sip, relax, take a whiff, and in this enlightened state chant oomm . . . Your body and taste buds will thank you.
Makes 2 servings.
Tip: Make a batch of spice water to have on hand for your chai making: Increase the spice portion (first five ingredients) of the above recipe by four, toast, crush and simmer with 1 quart of filtered water. When cool, refrigerate in a clean glass jar with a lid for up to three days.
