Comments on: Masala Chai Recipes

By: Briana

Briana — Wed, 21 Jul 2010 07:08:21 +0000

Jenny –

Hi! I was really excited when I found your Chai blog! I travelled to India in 2007 to volunteer with Missionaries of Charity in Kolkata (I worked at Shishu Bhavan). My first experience with Chai was at Motherhouse after Mass in the morning. They give all the volunteers bread, a banana, and a cup of Chai for breakfast before they go out to volunteer for the day. We also get a cup of Chai during our break in the morning shift, and I always got one on my way back to the hostel before lunch.

When I came back to the states, the three things from India I craved the most were: momos from JoJos, off Sudder Street, my baby girl from the orphanage that I want to adopt someday, Deepa, and a cup of Chai. The Chai was something I realized I couldn’t live without (so is Deepa, but that’s a different story :]), and I’ve been trying to replicate it ever since!

The Chai that Motherhouse made wasn’t as strong as the street vendors, but one thing I noticed (and loved) was the subtle difference it had everyday.

I’ve tried the Darjeeling and simple starter recipe on your site, and they are SO CLOSE to what I had in Kolkata! Do you have any pointers for making them a little less spicy? I’m afraid that if I cut back on the ginger, I will lose some flavor. I would experiment with no pointers, but I’m a poor college kid on a budget, and loose leaf tea is EXPENSIVE (but SO WORTH IT!)

Thank you SO MUCH for this blog! It has brought me a lot of joy to see someone else experiencing India from a completely different perspective, and with a completely different mission. I’ve really enjoyed reading about your travels

Namaste <3

Briana
Bellingham, Washington, USA

By: Travis

Travis — Mon, 12 Jul 2010 21:04:50 +0000

Jenny,
Outstanding! Can’t wait to see it. I’ve really enjoyed reading your blog. Would you mind emailing me once you’ve tried it. I’d love to hear your opinion on it. Thanks and Chai On!

By: jenny

jenny — Fri, 09 Jul 2010 20:02:10 +0000

oh! thanks everyone for sharing your love for chai and your “approximate” recipes. it really is an art and fun to experiment. i have been loving adding fresh Tulsi flower/leaf to ours. SO soft and sweet and special. i’ve also been getting Patrick to make almond milk chai (so nice and light in the summer) from fresh almond milk I make that morning. YUM.

By: jenny

jenny — Fri, 09 Jul 2010 19:58:33 +0000

thanks, Travis. we’d love to. we are actually starting a review section on our site very soon! so perfect timing.

By: Travis

Travis — Fri, 09 Jul 2010 18:50:37 +0000

Jenny,
As a chai expert, I’d like your opinion on an authentic chai tea I stumbled upon. It’s very spicy, earthy and “real” tasting to me, but I would love your opinion, since you’ve traveled India and tasted the real deal.
Visit this site: http://tipuschai.com/ and click on “request a sample”. It’s free and there are no strings attached. I hope you’ll get back to me and give me your review. Thanks!

By: Beth

Beth — Wed, 07 Jul 2010 01:35:30 +0000

cinnamon stick(s)
whole cloves
cardomom pods
corriander seeds
fresh ginger pieces, peeled
black tea
organic milk
honey or sugar or maple syrup

Bring spices to a boil for at least 10 minutes to release their flavors. Scoop out the spices and add tea (I use loose tea in a tea ball thing) and warmed milk. Allow tea to steep, careful not to boil or milk will be ruined. Sweeten with honey, sugar or maple syrup. Lovely! Then find some special cups, pour, and enjoy.
(I don’t have amounts because I always just estimate amounts). Also, this makes your kitchen/house smell heavenly.
I’m so glad I discovered this web site.

By: Sita Wadhwani

Sita Wadhwani — Mon, 03 Aug 2009 11:02:30 +0000

Hi Jenny, at what address can I email you regarding a media related inquiry? Sita

By: Caroline Théberge

Caroline Théberge — Sun, 21 Jun 2009 23:44:55 +0000

*Boil together the spices for at least 15 minutes, or more.
** You can keep the spice decoction alone (i.e.without the milk, sugar and tea) in the fridge and heat a small amount of it each morning for your daily fix… So you always have a “chai base” available!

By: Caroline Théberge

Caroline Théberge — Sun, 21 Jun 2009 23:40:02 +0000

Love your site!!!
I also LOVE chai ; when I was in India, in 2006, I used to say “happiness is a cup of tea”… and still do!
Here is my personnal (approximative) chai variation, to share with the sangha.

Boil together spices in 4-5 cups of water : grated fresh ginger to taste (I use a 2-4 inches pealed piece), 3-4 cinnamon sticks, green cardamom to taste (I love it so I put a lot), 2-3 star anis, a few whole cloves (6-7), some grinded nutmeg, and a bit of grinded black pepper.
Then add 4 cups of soy or cow organic milk and sugar to taste, and heat until it almost boils, and finally add black assam or sikkim tea and simmer for 3-4 minutes.
Filter and enjoy.
I also sometimes add a few drops of rose water in my cup…
Simply delicious!
Namaste,
Prem,
Caroline Théberge, Montréal

By: kim

kim — Mon, 18 May 2009 20:15:41 +0000

Thank you so much for posting these!

I have made two of these recipes (adapted for what I have on hand) and they are just what I have been looking for! All of the other masala chais I’ve made have been too weak–but your recipes are perfect!

And congratulations on your sweet baby– many magical moments are headed your way! Enjoy!