chai empowerment.
There are some chai lovers out there who have never made their own masala chai from scratch. They may think it is too complicated, they don’t have enough time or there is some secret to making good chai. I can assure you, making masala chai is simple, and the only secret is that fresh, homemade chai is superior to anything you can get out of a box. Like anything else we have never done before, once it is demystified, it becomes easy.
Some Indian readers may not know, that in North America, you can purchase ready-made masala chai in a box. In fact, there are now a multitude of instant chai mixes and masala tea bags available. The Hindi word chai has come to mean masala chai, and many Americans redundantly say chai tea, not knowing that chai means tea. To our benefit, however, the recent popularity and availability of masala chai has turned on the masses to the simple pleasure of drinking spiced milk tea. Unfortunately, in our culture of consumer convenience, many think chai is something that only comes out of a box or from Starbucks, and have been disempowered from making their own, before ever even trying.
If you choose to Be Here Now and continue reading, you will receive the transcendental masala chai making empowerment. It is like a shaktipat, except you can do it to yourself. Here it goes…Say out loud “I can make masala chai! I can make masala chai!! I can make masala chai!!!”, then clap your hands together like a lightning strike and tap the middle of your forehead with the ring finger of your right hand. Svaha!
You have been self-initiated. Now you possess within you everything you need. With some milk, tea, sugar, spices and a little practical guidance, you’ll be ready to go.
One thing you should know: there is a great deal of diversity when it comes to making masala chai. For example, in the West, we tend to use an assortment of spices in excessive proportions, instead of just one or two for a hint for flavor. In India they usually boil the tea rather than just steeping it. We’ll discuss some of the various preparation techniques and nuances in later posts.
Here is a method (not the method) of masala chai preparation to get you started. Create a masala, or spice combination, by adding spices into a pot of water. Simmer for 5 or 10 minutes (some like to brew it much longer). Then add milk, anywhere from a 1:1 to 1:5 ratio to water, and sugar or other sweetener, and bring to a simmer again. Turn off the heat, add loose black tea, generally about 1 teaspoon per cup, cover, and let it steep 3-5 minutes. Strain and serve.
Remember, start simple at first. To begin with, use only ginger; next time, add some cardamom; later try some cinnamon or fennel, and so on. This way you can get to know the spice flavors before you get too complex. OK, so you went crazy with the black pepper and made it so spicy that you can’t even drink it. Don’t give up. Just learn from your mistakes. Find the spices that suite your palate to create your own spice palette. Play with different recipes and have fun. With some practice, you can develop a creative chai making mastery and turn the simple act of preparing chai into an art.
Jenny and I will offer recipes now and again, some information about spices, tea varieties, seasonal chais and ingredient alternatives for those who cannot take caffeine, milk or sugar. Although we usually just eyeball the proportions and make it a little different each time, instead of using a recipe, measuring out ingredients can be a helpful starting point until you trust you abilities enough to experiment. If you have some chai-making tips or a recipe to share, please leave a comment.
Making, drinking and serving masala chai to our friends is one of our greatest joys. Thanks for coming to our site. May you always feel empowered!
i laughed my head off at this post – so funny and delightful.
i drink chai with ginger and freshly ground pepper every single morning. it has steadfastly kept all respiratory ailments at bay. thanks to ginger and pepper, i am empowered to face the polluted atmosphere around me.
sometimes i boil a teaspoon or two of honey along with milk, water and a couple of pods of cardamom before adding the tea leaves. the honey caramelizes while boiling and together with the cardamom gives out a very seductive aroma.
the chai tastes divine.
this has got to be my favourite blog ever. i am travelling india with you (something i could never do on my own for too many reasons) and seeing it with your eyes. i am learning so much in the process.
thank you!
13 Jan 2009 at 5:39 am
I agree with Priya, this blog has this calming effect on me, like doing yoga
I like to add some indian basil (holy basil) to my tea. I crush some ginger along with basil leave and put it in boiling water+sugar+milk combination along with tea leave (vag bakri brand
13 Jan 2009 at 12:07 pm
hi priya,
we always appreciate your comments. i also enjoy some black pepper in my ginger chai in the winter time. there is an ayurvedic formula called Trikatu with both of these plus pipalli long pepper, another great botanical medicine for the lungs. the honey and cardamom are also tasty lung remedies. i know about that urban Indian air.
although ayurveda praises raw honey as a healing nectar, it warns that cooking honey transforms it into a toxin. it advises to add it after heating. i do not want to suggest you stop drinking your caramelized, seductive, divine chai. i just had to let you know.
i checked out your blog. a visual treat. i would love to sip tea in your beautiful garden, with your kitty on my lap, watching the whispy seeds float in the air.
peace, patrick
13 Jan 2009 at 12:10 pm
hello bhavana,
yes, i have had tulsi-ginger before, but only in a tea bag. i have never combined fresh tulsi with milk, sugar and tea. we have two tulsi plants in our home, and today i will give it a try. thanks!
peace, patrick
13 Jan 2009 at 12:26 pm
What a wonderful post! This blog keeps getting better and better…
Shanti!
14 Jan 2009 at 1:13 pm
Look at me, explaining Indian Basil/Holy Basil to you – when you know what tulsi is – sorry Patrick
14 Jan 2009 at 5:08 pm
in an earlier post you talked about errating the chai – i found this simple addition to my weekend chai rituals made my chai go from good to addictive. so remember to pass it between two pots a few times and then pour it from high above before drinking!
24 Jan 2009 at 12:49 am
I like this blog/site so much! Very interesting.
07 Jul 2009 at 11:16 pm
reading this post on a sunny – windy afternoon on my hammock listening to Hare Krishna Hare Rama’s soundtrack is way more than I could ask for. Of course I just had a cup of chai, btw I used ginger, clove, cinammon and nutmeg (hard to find cardamom in my city
…) I’m starting the chai making art and this blog just made be go even deeper into this world. Thanks a lot!!! – cintia from brazil (rio de janeiro)
02 Nov 2009 at 12:30 pm
hi Cintia! it’s so nice to meet you here. welcome to a world with chai! it’s too bad about your city’s lack of cardamon, but it sounds like you are compensating just fine. thanks for sharing. please visit again…
03 Nov 2009 at 10:53 am
I love your blog and am setting out to try one of your chai and yogi biscuit recipes today.I am currently unemployed and am guilty of being a typical chai drinker who uses tea bags. That said, I have had wonderful homemade chai at my yoga studio and recognize the obvious difference in deliciousness. It is not until now that I’ve taken the time to sit down and research what goes into making the difference between homemade and tea bag versions. Thank you for educating me! Much appreciated.
22 Feb 2010 at 9:08 am