In Devesh and Tara's Spice Pantry kitchen tour, Devesh shared two recipes: one for an Indian breakfast called Poha, or flattened rice, and another for authentic Chai - that strongly spiced, milky tea we love.
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)
Or
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.
(All images: Sabra Krock of Cookbook Catchall)
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what is that type of tea called? what brand? from the photos, it does not look like regular black tea leaves -- looks like little balls of tea (have not seen anything like it before).
view monika1's profile
this sounds great. thanks. has anyone tried making homemade chai w/ soymilk for the lactose intolerant? how did it turn out?
view s in DC 's profile
Sundays at Moosewood cookbook has a great spicy Chai recipe too.
view ah-ha's profile
@s in DC,
I make Rooibos chai with soy milk all the time. When I'm feeling ambitious, I use the cappucino frother for the soy milk. But I believe if you heat the soy milk and pour it into the tea from up high like a cartoonish scientist you will create a little more foamy mixture.
I'd love to try a real home-made chai base but have only used the TJ's Rooibos chai tea bags. And I sweeten it with honey.
view art's profile
My husband and I tried this recipe Saturday night ... it was honestly some of the best chai we've ever tasted! Since then we've made it 4 times ...
view eloerke's profile
S in DC, soy works really well with chai.
I make variations of this chai, depending on my mood, with sliced ginger (keeps well frozen, too), cardamom pods (softly crushed to open them up), cinnamon and nutmeg as a base. Last night I added a few strands of saffron and it added a subtle and beautiful depth. Raw honey adds another dimension, and it's good for you, too.
view ay's profile
That mug! That is a gorgeous mug. Anyone know where to find them?
view lemonader's profile
Hi everyone. I'm glad you enjoyed the chai recipe! I think it is delicious too - glad you tried it. A few answers to your questions: the tea pictured in the mise en place image is Ceylon - it's not balls of tea but rather finely chopped (or broken up) tea leaves. The one I bought was just from the supermarket - Twinings loose Ceylon tea - nothing special.
The mug (thank you) is made by my father-in-law, who is a potter. If you are interested, you can contact me via my blog.
Thanks for your interest, I'm glad you enjoyed the piece.
view Sabra's profile
Does anyone know what goes into Tea Masala? I'd like to try making some of my own.
view Kevin from Montreal's profile
Kevin:
It's just a premix of some or all the same spices I've mentioned in the recipe - different proportions and mixes . . .
view Sabra's profile