I think it only makes sense to inaugurate this site with a post about…. CHAI, of course!
As many of you know, “chai” is the Hindi word for tea and is made using a mixture of specific spices (masala). In the Western world, you might hear people say “chai tea” which actually just means tea tea. That’s okay, I get it! 😉
India has been brewing chai for centuries, with its origins tied to Ayurveda (the practice of Indian traditional medicine) but it has significantly evolved over the years due to a variety of influences throughout history. There are many more people smarter than me that can give you details of the history if you’re interested. Here’s one link to check out and there are many more.
Some of chai’s properties are to provide warmth, promote focus, be calming and of course healing. For me, I swear I hear it say, “Hey Sarita, Everything is going to be ok!”
IT’S ALL IN THE SPICES!
The spices set chai apart from regular English style black tea which Indians fondly call ‘dip-dip tea’ referring to dipping a tea bag into plain hot water then topping with a splash of milk.
The chai masala that one might use varies by which region of India one lives in, the time of year and frankly a family’s taste preference! The above link lists the common spices that make up chai masala and a recipe for making your own masala from scratch. You can find all the ingredients you need at an Indian/Asian grocery store and some well-known chain grocery stores too.
I occasionally do like a robust mixture of spices in my chai but my first love is the way my family has always made it using just these 3 spices:
Green Cardamom (‘i-lai-chee’)
I will say that cardamom is the predominant spice used to make masala chai, arguably chai is not chai unless there is green cardamom in it!
This beautiful spice comes from a fruit which grows on trees in small pods in the south of India. The small green pods, which contain tiny black seeds, are dried and the whole pod can be crushed into a coarse powder to flavor not only your chai but many, many dishes, both sweet and savory from shortbread cookies to butter paneer (recipe coming soon)!
Cardamom’s flavor is very complex yet distinct. It is earthy, camphor’ish and sweet just to name a few. It has a variety of healing properties such as inducing warmth, boosting immunity, and aiding with digestion. Just a note that there is also a black cardamom which is very different from green cardamom in taste profile and use. Some do use it in making chai, but I am not a fan. It’s very pungent and I mainly use it in savory dishes such as rice.
Green cardamom is fairly $$ so I always use the husk and all which contains so much flavor due to it’s essential oil content. Like with any spice/herb, once you crush it (with a handy mortar and pestle), it releases an extraordinary aroma due to the essential oils it holds inside. Just as an experiment, take any herb/spice/leaf you have and smell it whole and then again after you crush it. It will blow your mind! So it goes without saying that a freshly ground pod will have a potent flavor. However, for convenience, I grind enough (using a small, clean coffee grinder) to fit into a regular sized spice jar and keep it handy. When making 2 cups of chai I would not use more than 1/8 of tsp, but truly depends on how fresh/flavorful your batch is. I freeze all my extra quantities of spices in airtight containers to keep them fresher longer.
Clove (‘lau-ng’)
This strong and distinctly flavored spice is a dried flower bud from a woody tree abundantly found in Indonesia but also in other parts of the world. It is also a warming spice and has antiseptic and analgesic (pain relief) properties. I remember my relatives letting a clove sit in between their teeth for hours when they had a toothache! I just want to state the obvious here that a toothache is often a sign that something is not quite right and I would not hesitate to go see a dentist with or without a clove clenched between my teeth!
Like cardamom, cloves are used in a variety of dishes both sweet and savory.
Fresh ginger (adarak, ‘uh-the-ruck’)
India is the largest producer of this spicy, peppery yet sweet root which also is used in chai to create warmth plus it has antioxidant, antinflammatory and antinauseant properties.
The fresh form is much more balanced and pleasant in taste and is the form I like to use in my chai. When freshly grated/crushed, it is very juicy which is where most of the flavor is. I prefer the fresh so much more to the dried powder that I will omit it all together if I don’t have any fresh on hand, though I do keep dried ginger powder on hand for baking. To be efficient, I often grate or food process my whole batch of fresh ginger and then freeze it in approximately 1 teaspoon blobs on a lined cookie sheet, then collect and seal them in a freezer bag or container for use when I need. Even though I do notice a little loss in potency compared to using it in the moment when freshly grated or crushed, it still works for me.
Because it’s a root, I make sure to wash it very well, chopping it enough to access the nooks and crannies where dirt can hide. The peel is really papery and floats to the top if using it in beverages and soups, so I will use the tip of a spoon or a pairing knife to first scrape the peel off, then process it and freeze. However, when making chai you don’t necessarily have to peel it first since you will strain it out along with the tea leaves before drinking!
A WORD ABOUT THE TEA ITSELF
I use a black orange pekoe tea and there are many many brands out there to choose from! You can even mix a couple brands you like to get a more complex flavor. Some are more floral for instance than others. I have just done what I have learned from my parents who have mostly used the brand “Brook Bond Red Label” found at Indian/Asian grocery stores. I often mix the Red Label and the Yellow Label loose teas together in my tea container and make chai that way, but really any brand is cool, just experiment and see what you like.
Tea bags are of course fine to use but to me loose tea tastes a little better and I can control the amount I use more easily. If using tea bags, typically assume 1 teabag for one cup of chai, however it will depend on how strong you like your tea and/or which brand you’re using.
Decaf tea bags are notorious for being weaker in flavor and color so I might double the number of tea bags if going that route.
Now FINALLY, to the RECIPE!
SARITA’S MASALA CHAI RECIPE
Ingredients: (measurements are approximate, makes 2 large cups)
- 2 cups water
- heavy pinch of ground cardamom
- one clove (crushed for more flavor)
- 1/2 tsp grated/smashed ginger
- 1 heaping tsp granulated sugar
- 1 Tbsp Orange Pekoe black, loose leaf tea or 2-3 tea bags
- 1 cup low fat dairy milk*
Directions:
- To a small pot, add all ingredients except the tea and milk and bring to a boil.
- Once boiled, add the tea only, stir and let boil for 30-60 secs.
- Now add the milk slowly until tea color is slightly lighter than what you want.
- Bring everything to a boil, watching carefully as it will try to overflow. When it foams and rises up, turn the heat down so it sits at a strong simmer for 2 minutes or until the color darkens slightly and you notice the brew becomes slightly thicker.
- Strain into your favorite cup and enjoy!
Notes:
If you don’t want to invest in purchasing cardamom and clove you could instead use a 1/2 tsp of store bought chai masala, no problem!
*You can use a higher fat content milk but may want to reduce the quantity slightly to let’s say 3/4 cup. I choose 1% milk because it’s lower in saturated fat yet still gives the taste and consistency I love. As for using any of the non-dairy milks, I have not had good luck with them. The taste and consistency don’t work in my opinion. One solution is to brew the tea and spices together, strain into a cup and then add warmed non-dairy milk.
If you’re looking for even EXTRA warmth, add a twist of black pepper amongst the other spices. It works! Careful though so you don’t get too much of a kick at the back of the throat!
So this is the way I make chai, hence “Sarita’s Masala Chai”, but you can make it your OWN! All measurements are approximate, play around with brands, quantities, etc to make it the way you need it, I mean like it. 😉
And truth be told, you know what I always say the best cup of chai is? The one that someone makes for you!
So tag someone to this post and tell them you’ll be over in a minute (with some biscuits of course) and to have a cup of chai ready for you both to enjoy a wonderful moment together (physically distanced, if that’s how it’s got to be)!
Cheers to you both!
Leave any comments/questions below, truly hope you enjoy it! ☕☕
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