The Chai was so different from what I’ve come to know as the slightly cloying, heavily spiced Chai from local teashops that I couldn’t believe it was the same thing. It was truly wonderful. Recipe and a guide to the ingredients below...
Clockwise from top left (some of the many ingredients that be used to make chai): ginger, loose, black tea, Vietnamese cinnamon, fennel seed, tea masala, green cardamom.
Chai (All measurements are per cup – multiply for the number of cups or medium-sized mugs you are making. There are two approaches: focus on one key spice, like cardamom, or use a smaller quantity of several ingredients)
3/4 cup water plus 1/4 cup milk (if you are using skim or 1 percent, use half milk and half water) Sugar to taste Roughly ~2 teaspoons per cup loose black tea leaves (Ideally Assam or Ceylon tea – English Breakfast will do)
Some or all of the following (measurements are per cup or per medium-sized mug):
2 green cardamom pods 2-3 whole black peppercorns 1/4 teaspoon fennel seeds 1-2 pieces cinnamon (“real cinnamon” not Cassia. May be labeled “Vietnamese cinnamon”) Fresh ginger (2-3 thin slices for extra zing)
Loose tea masala (a mixture of spices) (Devesh has both the MDH and Everest brands. Kalustyans has a loose Tea masala sold by weight); and ginger (see above) if desired
Heat water and milk. Before it comes to a boil, add fresh ginger (with skin, sliced into thin rounds), if using and any or several of the following: a few pods of green cardamom, Cinnamon stick, fennel seeds, peppercorns and/or cinnamon. Devesh used 1/8 teaspoon of tea masala per cup and fresh ginger, skipping the other spices. When the milk / water mixture boils, add loose black tea. Turn off the heat and let steep for 2 minutes. Pour into a cup through a sieve to strain out tea leaves and spices. Add sugar / sweetener to taste.