Author Diana Rosen’s friend, Sally Champe, a veteran traveler who has lived in India, has the simplest at-home chai recipe for Chai Diana has ever tried, thinking it makes a perfect beverage every time.
Sally keeps a can of spice-infused unsweetened condensed milk in the refrigerator; it is at the ready whenever the craving for chai surfaces. She just puts on a tape of Indian music, relaxes, and savors the taste of India.
1 14-ounce can unsweetened condensed milk (low-fat or nonfat, if desired)
1/2 teaspoon ground cardamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground black pepper
1. Pour the entire can of milk into a clean, dry jar.
2. Add all the spices and cover tightly with a lid.
3. Place in the refrigerator. The longer it stays refrigerated, the better it gets.
4. To use, stir the mixture, and scoop out 2 to 3 tablespoons directly into a cup of very strong, very hot black tea. Ah!
1 3/4 cups