Chai Pilgrimage

There’s a gazillion ways to make masala chai. Once you get the hang of it, you can create customized blends depending on your personal taste, the time of day, or the occasion. We like a thick, milky chai for breakfast. For kids, a “chai-less masala chai,” that is, everything but the black tea, can be a healthy treat. For your lover, sweeten it with maple syrup, spice it up with cinnamon and adorn with saffron – mmmmm.

Chai formulas can change with the seasons, too. On a hot summer day, throw in some cooling coriander seeds or even fresh mint – but forget about the cloves and black pepper. In the winter, if you are sick with a cold, flu or congestion, make a warming, gingery batch. The masala chai tradition began this way centuries ago with grandmothers using spice decoctions as home remedies – later tea was added.

Everyone can enjoy chai. Even if you don’t drink black tea or milk or use sugar, you can substitute herbal teas like rooibos, milk alternatives like soy or rice milk and natural sweeteners such as maple syrup, sucanat or licorice root. There are endless combinations and nuances. In upcoming posts, we will offer insight into traditional and non-traditional ingredients, various preparation techniques, health value of the spices and tips we picked up in our travels. We hope this will enhance your appreciation for chai as you experiment and evolve with your own creative chai-making. Here is a simple recipe to get you started, in case you’ve never prepared your own masala chai.

5 cups water
1/4 cup loosely packed, grated fresh ginger
1” cinnamon stick
1 cup organic whole milk
1/4 cup raw sugar (like Sucanat)
10 green cardamom pods
4 tsp. loose Assam tea (or 4 tea bags)

makes 5 8-ounce cups

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Pour water into pot and put over high heat.
Grate fresh ginger with a cheese grater and add to pot.
Break cinnamon stick, add to pot and stir.
Reduce heat and simmer for 10-15 minutes.
Thoroughly grind cardamom pods in a mortar and pestle or spice/coffee grinder.
Add milk, sugar and cardamom to the masala and stir.
Increase heat and bring to a boil, then remove from heat.
Add tea, stir and cover.
Steep tea for 3-5 minutes depending on desired potency, then immediately strain into separate pot to avoid over-steeping.