Mel’s Chai Tea
There are so many recipes and ways to make Chai tea, but I thought I would share how we make it in our home since it is a family favourite. (BTW – My nickname is Mel)!
Chai tea is a great stimulant for your internal digestive fire called agni, (named after the Hindu deity, Vedic god of fire and accepter of sacrifices). All of the warming spices actually help to keep you warmer in the colder wetter months and help aid digestion of your meals. This tea is great in the morning and late afternoon. I often make a non-caffeinated version in the afternoon for when our girls arrive home from school. It also makes our home smell so inviting! I wouldn’t suggest it at night unless it is mostly warmed spiced milk because of its stimulating qualities.
All the quantities are approximate so adjust to your preference and treat this as a starting point.
4 cups of water
12 cardamom seed pods (essential)
(Green cardamom is more cooling and black more of a spicy smoky kick – we use mostly green)
1 tsp fennel seeds or anise (1 star anise is nice too)
1 tsp cinnamon (or cinnamon stick)
½ tsp cloves
½ tsp whole black peppercorns (add more for a spicier tea)
1- 2 tbsp fresh chopped ginger
1-2 tea bags, black tea or non-caffeinated like a Rooibos
Milk (almond, soy or dairy) & sweeteners like honey for serving
Crush your spices as best as you can, especially the cardamom pods. We use a pestle and mortar but a small bag and rolling pin works well too. Place the ginger and spices in the water in a saucepan on your stovetop. Bring to a gentle boil for about 10 minutes. Lower the heat to simmer and add your tea. We use 2 black tea bags or an herbal non-caffeinated like a Rooibos. Let steep for 5 minutes or so and then remove the tea bags. From this point, you have choices;
(a)You can strain the whole mixture and then return it to heat, add your milk (approx 2 cups) and sweetener like honey or brown sugar and bring the temperature back up to just before boiling point. It is then ready to serve.
or
(b) Since we all prefer different kinds of milk in our household (soy, almond & dairy) we like to warm up about a ½ cup of the milk of our choosing per serving, then using a small strainer, add the tea and sweetener for individual portions. This method allows everyone to enjoy their tea the way they like it and at different points in the day. I often keep a pot simmering all morning, just adding more liquid and spices as I need.
Enjoy!
