A Chai Recipe

Tuesday, September 06, 2005

As with bubble tea, chai can be made clear and chilled, or left hot and have milk added.

Ingredients

Preparation

To make chai the traditional way (hot, with milk), set water to boil.
Meanwhile, in a teapot or cup, add tea leaves/bag, a few whole cardamom, cloves, fennel seed, cinnamon stick, dried lychee fruit or dried cranberries. (Other spices are something you'll have to experiment with.) The amount you add depends on the quantity of chai you're making. For example, for a single cup of chai, 1-2 tsps of various spices and dried fruit is enough, or the drink will be too aromatic.
When the water is boiling, shut off the stove and pour the hot water into the tea pot. Let steep for 5-10 minutes, or longer for a stronger chai.

Presentation

After steeping, strain the liquid into a cup that has a quantity of milk (at least a 1/4 cup for every 3/4 cup of tea). Honey is a very popular ingredient for chai. Its optional, but if you use it or sugar, add it now. Make sure the liquid is still hot enough to dissolve the honey (you can chill the drink after preparing it.)
Stir and serve, or cool in a pitcher for later.
If you want a frothy version, pour a portion of chai into a large container. Do not use a metal milkshake container, unless your hands have strong resistance to heat. Get another equally large container. Keep the two apart, vertically, by about a foot, and pour the chai into the second container as quickly as possible without spilling. Now pour from the second container to the first, in the same manner, and repeat until the chai is frothy. Drink immediately or sip, depending on your pleasure.

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