Why you should make your own Authentic Chai
Growing up in a home where spices were infused into everything but the furniture, my mom would often try new masala chai recipes on us. Sure, it was torture when peppercorns were the star of the show, but it was nothing a little milk or sugar couldn’t remedy. This fearlessness of experimenting inspired a sense of adventure in me which I hope to pass on to you, as I show you how to make your own unique chai blend. Why make your own chai blend when you can just buy it from the store? You may ask. There is no better way to welcome the autumn season than with a new (and easy) drink recipe you can share with your friends and family.
Masala chai has many variations. You begin by choosing a black tea as a base to build on. The choices for black tea can range from the valleys of Assam to the tropical island of Ceylon. The majority of masala chais contain spices such as peppercorns, cinnamon stalks, cardamom, and ginger. Additional ingredients may be added to give it a special twist. For instance, cloves, star anise, and nutmeg can be tasted in many masala chais we drink today. Each new spice adds another layer of warmth and comfort. It is up to the chai vintner to make the final decision as to where the new blend will take her.
Making masala chai is a simple and creative way to experience a bit of the ‘choose your own adventure’ books from decades past. With a few tools, and a little imagination, you have endless possibilities. After balancing the bite of the ginger, the spice of the peppercorns, and aroma of the cardamom, the rest of the adventure is up to you.
And now, the recipe:
Amma’s Chai
2 cups whole milk
1 cup water
4 bags assam black tea (or breakfast black)
3–4 cardamom pods (crushed)
1 cinnamon stick (broken)
6 tellicherry peppercorns (crushed)
¼” of ginger (grated)
2–3 tbsp turbinado sugar (or to taste)
Add all the ingredients into a pot of water and bring it to a boil. Afterwards, simmer for 5–10 minutes.
Pro-Tips:
● Although these spices are forgiving in various quantities, others are not. Nutmeg is powerful. Drop in more than 1 star anise or 2 cloves and they will blitzkrieg the batch.
● Unless you want to chew your concoction, I suggest taking the tea bags out and straining the chai as you pour into your mouth (or cup).
● Add milk and keep the temperature low. Stir to avoid the dreaded milk-skin.
● Enjoy responsibly. There is caffeine aplenty in black tea.
As the summer sun wanes, giving way to cool autumn breezes, iced refreshments give way to warm drinks. In addition to warmth in the belly, every batch of chai allows its creator ample room for autonomy. Adding more (or less) of any spice will distinguish your beverage from the rest. Maximize your appreciation-to-effort ratio this season with your very own masala chai recipe. Tea’s the season.
P.S. How did it go? Any questions? Just ask. Tell me how or what you did to make your chai taste amazing!
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