To say that I love chai is an understatement. I get so excited when I discover new chai recipes or find new things that are chai flavored. I order chai lattes at Starbucks all the time and I have tried chai lattes from a carton. But, neither of them are as good as making your own from scratch. In many Eurasian languages, chai is the word for tea. However, in America, the spiced Indian tea is referred to as chai. In India it is known as Masala Chai. Regardless of how you say it, this beverage is to die for. I made it with my Indian Food Feast, but I would make it again in a second. This beverage is perfect with a dollop of frothed milk on top!
I got the recipe from Indian Home Cooking cookbook by: Suvir Saran and Stephanie Lyness
2 cups milk
1 cup water
1 1/2 tablespoons loose Darjeeling or Earl Grey tea
A 1 1/2 inch cinnamon stick, broken in half
9 green cardamom pods, crushed slightly in a mortar and pestle to open
7 whole cloves
A 1 1/2 inch piece fresh ginger, peeled and cut into chunks
6 black peppercorns
1 tablespoon sugar
Combine all ingredients in a saucepan and bring to a boil over high heat. Note: Keep a close eye on this as it boils over easily. Remove from heat. Let steep covered for at least 15 minutes depending on the desired strength. Return to a boil, strain, and serve. Note: This tea is not super sweet. You can always adjust the amount of sugar to your liking.