My friend Dory from Shop at Home is back with a great recipe for Chai! Hope you enjoy!!
When I think of autumn, I think of hot, sweet chai.
Chai, as we know it now, started picking up tea drinking stragglers several years back with the introduction of prepackaged aromatic mixtures. One sniff of the open box and we were all on our way to enlightenment. And you know how it goes with those gateway sniffs – the next thing you know, you're boiling water and setting up a teapot -- preferably something you bought in a specialty store where things like tea balls and rock sugar are objects of worship. This hot treat became a mass market hit in no time at all.
To get yourself a nice cuppa chai these days, you don't have to go too far: For home preparation, any supermarket will do for the teabags, and your neighborhood Starbucks will be all too happy to prepare a steaming hot cup for you while you wait.
But let’s just assume for a moment that chai can be even more scrumptious than you thought possible -- if you make it yourself. Now, I don't mean you have to pick the tealeaves and harvest the spices on your own -- but with the tiniest amount of effort, you really can surpass the commercial brands in flavor.
I lived in an ashram for 15 years, and every morning we had to prepare the chai for the entire community. What we did for a large group of people can easily be adjusted for one or two sippers. I prefer to use a French press for the steeping of the ingredients, but a regular teapot with a filter will do just fine.
All you need are these ingredients to make one nice pot of tea for two:
· 1 heaping tablespoon loose Earl Grey tea
· 1 heaping tablespoon loose English Breakfast tea
· 5 green cardamom seeds, cracked open (you can do this with the underside of a spoon against your counter)
· 5 cloves
· 1 stick of cinnamon
· 1-2 slices of fresh ginger (cut from bark, with skin)
· Milk or creamer to taste
· Sugar, if you like it sweet (I like it very sweet!)
Put your tea and spices into your French press or teapot and boil enough water to fill. Let your tea/spice mixture steep with the lid on for about three minutes. Press or filter the tea and pour into cups. Add milk and sugar to taste.
What makes this particular blend so super special is the fresh gincer. Don’t even go near powdered ginger for this. On a chilly fall morning -- or afternoon – or evening -- this chai, straight from the ashram to you, will warm you up and put a smile on your face.
Lotus position not necessary.
Thanks for stopping by Dory!!