I love chai. Love it. But not the gross stuff you get at a coffeeshop. If you have never had homemade chai, get on it. It will change your life. Slightly sweet, slightly peppery; it’s love in a
mug mason jar.
The first time I had chai was in India from a roadside stall that we were told to avoid, well we were specifically told to avoid all dairy, but when in India… and armed with cipro, dairy wasn’t even an issue. There is something about the dairy in India that was way better than the dairy I’ve had anywhere else. The chai was better, the lassis were better, the ice cream was out of this world.
Honestly though, the best benefit of homemade chai, is the fact that your house will smell amazing.
Chai is traditionally served warm, but if you know me in real life, you probably also know that I a
slight major OCD problem about drink temperature. It’s just one of those things. I hate hot drinks, I hate warm drinks, I hate room temperature drinks, I hate any drink that is not ice cold. Even when I lived in Budapest, in the middle of winter, everything still had to be iced (the only exception I made was for the forralt bor (mulled wine), but that’s totally different). And that is why my chai is iced and in a mason jar. Plus, everything tastes better out of a mason jar.
Next time I make this, I will definitely double the amounts of everything. We only got enough for a small mug for Mama CC to try and one round of my mason jar.
Easy Masala Chai (adapted from At Home with Madhur Jaffrey, p. 263)
- 1/16 teaspoon cinnamon powder
- 1/16 teaspoon clove powder
- 1/16 teaspoon ginger powder
- 5-6 generous grinds of the pepper grinder
- 3 bags of good, unflavored black tea
- 2 cups of milk (I used Trader Joe’s Unsweetened Vanilla Almond Milk)
- 4 teaspoons sugar
- Put 3 cups water in a pan. Add the cinnamon, clove, ginger, pepper and tea bags. Bring to a boil. Cover, turn heat to very, very low, and simmer gently for 10 minutes. Add the mild and sugar. Stir and bring to a simmer. Pour through a fine strainer and serve.