Hot spicy chai (tea) is boiled milk, spices and sugar. The most important spice in chai is cardamon (ground up or crushed) and after that you can take your pick from cinnamon, cloves, ginger and black papper.
2 thin slices ginger rooot (or 1/4 tsp ginger powder)
2 cardamon pods, crushed
1/2″ of cinnamon sticks or 1/2 tsp powder
3 cups boiling water
2 cups full fat (whole) milk
2 tea bags (regular black tea)
4 tsp sugar (note: substitute Sucanat, a whole foods sugar substitute)
To make chai, crush or grind cardamon pods, cloves, and broken cinnamon flute in a spice grinder. Put three cups of boiling water in a pan with one or two cups of full cream milk. Throw in tea bags, sugar, and the spices. When the chai has reboiled, causing the milk to produce froth, fish out the tea bags with a small sieve and let the spices steep for at least 2 minutes (preferably half an hour). Reheat the chai if necessary and strain. Chai-wallahs in India pour the chai raoidly back and forth between two pans to improve texture. Always serve chai in glasses or small clay tumblers, never in cups.
Excerpted from Gaia's Kitchen, by Julia Ponsonby.Copyright 2001 by Julia Ponsonby. Reprinted by permission of Chelsea Green Publishing.
Excerpted from Gaia's Kitchen, by Julia Ponsonby.