Homemade Spiced Chai

This post is for the chai lovers. Wafts of black pepper, cardamom, cinnamon, ginger and nutmeg come together to create a warming and comforting hot beverage that is guaranteed to please.

And to accompany this warming drink is no other than John Legend’s comforting vocals.

Tea is one of those popular beverages that you can find anywhere you go. From China to Morocco to Britain, almost every country on the globe will have its own culture of tea-drinking and special brews.

For example, similar to the indian massala Chai, Qatar is well known for its “Karak”. The difference between the Qatari and the Indian drink is the spices used. Each has its own blend curated off regional traditional spices that reflected the flavor and identity of the country.

Recently, as with all trends and fads, this authentic drink has seeped its way into major beverage chains. Inside any coffee shop you will find a “Chai Tea Latte” on the menu, or at least some variation of the Indian inspired beverage. “Chai” is the hindi word for tea. So calling this drink “Chai Tea” is the same as calling it “Tea Tea”, a bit awkward.

Chai, originated in India and is a blend of tea with spices and herbs. The usual formula goes like this: Tea + milk + sugar + Spice blend. I decided to try making real chai, without all the added fake sugary syrup you get from coffee shops, that delicious, creamy, Indian, spiced tea drink because I am so desperate to recreate a chilly afternoon setting.

One of the most special traits about this drink is that it will always be as individual as the person preparing it. Not only can the quantity of sugar and tea powder be adjusted according to your taste and preference, but even you can adjust the spice blend can be personalized as per the flavours you like the most. For instance, if you like ginger flavoured tea, then you may increase the quantity of ginger and reduce other spices – choice is completely yours. I usually omit cloves because I’m not a fan, and add peppercorns for extra heat. So really, you can get as creative as you want with this recipe.

Christmas Baking 2017

Day 1: Mocha Biscotti

Previously on Christmas Baking 

One Year Ago: Rugelach
Two Years Ago: Cranberry Orange Pistachio Shortbread Cookies
Three Years Ago: Red Velvet Brownie Bars

Makes 1 Large cup or 2 Smaller cups

Ingredients 

• 2 cups milk
• 3 Tablespoons firmly packed light brown sugar (or any sweetener of your choice)
• 1 (1-inch) piece fresh ginger, sliced (Or 1 teaspoon dried ginger powder)
• 4 cardamom pods
• 1 star anise
• 1/4 teaspoon whole black peppercorns
• 2 regular-size black tea bags

Directions

1. Bring all the ingredients, except the tea bags, to a boil in a large saucepan over medium-high heat, stirring occasionally.
2. Add tea bags; cover, reduce heat to low, and simmer 10 minutes. Pour mixture through a fine wire-mesh strainer into a heatproof pitcher, discarding solids. Serve warm or chilled over ice.