Fresh or Instant Chai DIY
Chai is the generic word for tea in many parts of the world. Chai is the national drink of India, where it is always served hot, even in the middle of the summer. In the U.S. we know chai as a sweet, milky Indian tea that is sold both hot and cold.
All the info for this blog comes from a gem of a little book called The Best 50 Teas and Chais , by Dorothy Murray (Bristol Publishing Enterprises). The book has about 13 chai recipes, including for backpacking, nonfat chai, chai masala, Indian milk tea, and more. The book also authors a wealth of other teas, such as Tea Nectar and Moroccan Mint Tea.
3 cups water
1 cup milk
1-4 tbs. sugar (or agave syrup for a lower glycemic index sweetener)
1/2 tsp. ground cardamon
1/2-inch cinnamon stick
1/2 inch fresh ginger, peeled
3 tbs. black tea
Combine water, milk, sugar, cardamon, cinnamon and ginger in a saucepan. Bring to a boil and remove from heat. Add tea, cover, and steep for 3 to 4 minutes until liquid is a light caramel color. Strain and serve hot.
Make instant chai using Chai Masala powder (garam masala without cumin added), made of cloves, cinnamon, and cardamon.
By Annie B. Bond, the best-selling and award-winning author of five healthy/green living books, including Better Basics for the Home (Three Rivers Press, 1999), Home Enlightenment, Clean & Green (1990), and most recently True Food (National Geographic, 2010 and winner of Gourmand Awards Best Health and Nutrition Cookbook in the World). She has authored literally thousands of articles and was named “the foremost expert on green living” by Body & Soul magazine (2009).Fresh or Instant Chai DIY,