How to Make Chai

The word Chai means tea in Hindi. Most would agree that Chai originated in India some 5,000 years ago. It arose most likely from the traditions of Ayurveda (translating from Sanskrit to mean "the science of life", it is a system of medicine found in India as far back as 10,000 years) though legend claims it was a secret recipe prized by royalty. Commonly it refers to a spiced tea with milk.

Generally made by steeping spices and black tea then boiling with milk, this tea is surprisingly healthy. The black tea itself contains antioxidants that fight free radicals, and as we learned two days ago these can prevent cancer. Black tea can also lower your blood pressure and cholesterol, and contains a third less caffeine than coffee. The fresh ginger is also noteworthy for its health benefits providing a boost to your immune system, improving circulation and digestion, as well as soothing the symptoms of the common cold, flu and sore throat. The other spices: clove, cinnamon, cardamom, black pepper and bay leaf contribute to this healthful melange by adding everything from fatigue reduction to aphrodisiac properties.

The Recipe

1/2 cup chopped fresh ginger

1 quart water

1/2 cup black tea

1 tablespoon

freshly ground cardamom

1 and 1/2 teaspoons freshly ground cinnamon

1/2 teaspoon freshly ground cloves

1/2 teaspoon freshly ground black pepper

4-5 bay leaves, freshly ground

1 quart milk (I use soymilk)

sweetener to taste

Begin by boiling the water and ginger for ten minutes. The more ginger the spicier the tea; I like it spicy so I add more than a 1/2 cup. Grind your spices and mix with the tea (I usually make a very large batch of the spices and tea to keep on hand for quick use. I use Red Label tea as pictured above because that is the way I was taught. I have used other teas but this one seems

to steep without releasing bitter tannins). Add the tea and spice blend, lower the temperature and steep for five minutes. Add the milk (tea should turn from black to beige), raise the temperature and bring the Chai to a rolling boil. Keep a very close watch at this point because the tea will boil over and cause quite the sticky mess. Sweeten to taste*.

* A note about sweeteners:

A lot of people see refined sugar, i.e. white sugar, as the culprit for many diseases. I believe that it is over consumed so when you have a choice of sweeteners at home, buy and use something else. Brown sugar, turbinado, and "sugar in the raw" all retain their molasses which is high in iron, calcium and various minerals like copper, manganese, potassium and magnesium.

I prefer to use honey or agave nectar. Honey is wonderful but you should sweeten by the cup and never boil it. Ayurvedic practitioners say it becomes rancid when cooked at high temperatures, though I am unclear how or why, I heed their advice. Honey has antiseptic properties, can ease sore throats and if raw and local can decrease the symptoms of seasonal allergies. Agave nectar is low on the glycemic index, which means it won't spike your blood sugar and it is still awfully sweet. It is a good choice for diabetics or those interested in loosing weight.

The recipe found above is a modification of the recipe used at Annapurna Chai House in Albuquerque. I worked there for years and after quitting created my own special blend that is spicier and milkier. Do play around with the recipe and adjust it to your tastes. Enjoy :)