CHAI TEA

Chai, pronounced with a long “i”, is the word for tea in many parts of the world. Today, however, it is a general term for a spiced milk tea that is sweetened. The proper term for this centuries old spiced tea with roots in India is Masala Chai. Chai coming from cha, the Chinese word for tea and masala, an Indian word meaning any spice blend. Chai is a beverage that is more popular in India than coffee is in the U.S., and could even be called the “National Drink.” It is such an integral part of the Indian culture that you cannot get away from it - even in remote places there are always vendors offering a hot cup of chai. The street vendors called “chai-wallahs” have carts quite often with a charcoal fire to keep the water boiling, who expertly pour back and forth from great heights the tea with spices and the milk to combine, then add a large amount of sugar before serving in handmade clay cups called “kullarh” that are discarded after use.

All masala chai has four basic components. The first of course is tea. The base tea is usually a strong black tea, such as Assam, however it is brewed with gunpowder green tea in Kashmiri and can be prepared with tisanes such as Rooibos or Yerba Mate. The second component is sweetener. A large quantity of plain white sugar is used to bring out the flavor of the spices, however unprocessed sugar, molasses and clover honey are also excellent. The third component is milk. Usually whole milk is used for its richness, but soy milk is a good alternative. Sweetened condensed milk is sometimes used to add sweetness as well as a caramelized milky flavor. The last essential component is the spices. Most masala chai contains a combination of several of the following: green cardamom pods, cinnamon sticks, whole cloves, fresh ginger root, broken star anise and always freshly ground peppercorns. The green Kashmiri chai is brewed with almonds, cinnamon, peppercorns, cardamom and sometimes saffron. Other ingredients which may be included are allspice, coriander, chocolate, licorice root, nutmeg and vanilla. Many western preparations are strongly flavored with vanilla and honey, omit the peppercorns plus the other spices are less dominant resulting in a mellower beverage.

The preparation is as varied as the ingredients, however generally you start by brewing the spices then adding tea for the proper length of time - 5 minutes for black tea, 3 minutes for green. After steeping and straining, add milk and sugar then simmer a few minutes. However, a common alternative is to steep the spices, add the milk and bring to almost boiling then turn off the heat, add tea and allow to infuse then strain. Some preparations even add the sugar with the spices. Chai can not only be served hot but can be chilled with ice or blended with ice cream instead of the milk. No matter how its prepared, it is a delicious, satisfying and healthy beverage producing a warming effect, acting as a natural digestive aid and giving a sense of well being with all the antioxidants of tea plus the benefits of the individual spices.

TEA TIME TIDBITS
In the U.S., it is predicted
that Chai will become as popular
and as common as
coffee lattes and cappuccinos.

CHAI RECIPES

MARSALA CHAI
4 whole cloves
2 cardamom pods
1 cinnamon stick, broken
3 cups water
1/8tsp freshly ground black pepper
1/4 inch sliced ginger root
1/2 cup milk
3Tbs granulated sugar
2Tbs loose black tea
          In a mortar, crush the cloves, cardamom pods and cinnamon. Transfer the crushed spices to a small saucepan, add the water, ginger and pepper and bring to a boil. Remove the pan from the heat, cover and let steep for 5 minutes. Add the milk and sugar to the pan and bring to a boil. Remove from the heat and add the tea. Cover and let steep for 3-5 minutes. Stir the chai, strain it into a warmed teapot or directly into teacups.
Serves: 4

CHAI TEA BREAD
1 3/4 c flour
1Tbs baking powder
1/2tsp salt
3/4 c sugar
8oz cream cheese
2 eggs
3/4 c mashed bananas
1/2 c brewed chai
          Combine sugar, cream cheese and eggs until light and fluffy. Add mashed bananas and brewed chai tea and mix together, then add flour until incorporated. Pour into a greased and floured loaf pan. Bake at 350 degrees for approximately 1 hour or until a toothpick inserted comes out clean.

And to celebrate National Sugar Cookie Day on July 9^th, here is a cookie made with traditional chai spices!

CHAI SUGAR COOKIES: Cream together 1c butter, 1 ½ c sugar, 1 1/2tsp cinnamon, 1/2tsp ginger, 1/4tsp each nutmeg, cloves, allspice, cardamom, then add 1/2tsp baking powder & 1/2tsp salt until combined. Add 2 eggs, 1/4c milk and 1 1/2tsp vanilla, then gradually add 3c flour and mix well. Cover & chill for 2 hours then roll out dough, cut out shapes, place on ungreased cookie sheet, sprinkle with sugar & bake at 425 for 5 mins.

“Taste and see that the Lord is good;
blessed is the man who takes refuge in him.”
Psalm 34:8