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.

Basic Chai

Ingredients
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.

Instant Chai
Make instant chai using Chai Masala powder (garam masala without cumin added), made of cloves, cinnamon, and cardamon.