We woke up to a gloriously tropical rainy day today, and although all the windows are open because it really isn’t that cold, there is still enough of a hint of chill in the air that I decided to make tea. How could I not? The house is softly lit, the raindrops are heavy against the house and I’ve got my fuzzy socks on.
While Jon and I traveled through India, the on word we heard most was “Chai”. Sellers on the street, in trains, on buses, restaurants, temples… everywhere, would be calling out, “Chai, Chai, Chai…” And always, even when it was easily 120 degrees of mind melting heat, the piping hot tea was delicious.
Chai is really just tea. Usually black tea leaves, milk and sugar, the mixture could also contain spices that we have come to love from our beloved India. Over time, I have morphed my recipes to accommodate what I have in the pantry, but it is always potent, warming and in some odd way, luxurious.
As always, I don’t measure. I encourage you to play, especially today. Celebrate Summer with much play, no matter what you’re mixing together in the kitchen!
- Black Cardamon pods
- Green Cardamom pods
- 2 long Cinnamon sticks
- Sliced up ginger root (quite a bit)
- Vanilla Bean
- Rice Milk
- Agave Nectar
1. Grab all the ingredients, save for the milk and agave nectar and place them in a pot with about 12 cups of water. I love to make a good amount so that Jon and I can drink it throughout the day.
2. Bring to a boil and allow to boil for about 15-20 minutes.
3. Bring down to a simmer and walk away for a good hour, then turn it off and let it sit a bit.
4. Ladle into your favorite mug, add milk and agave nectar or sugar to taste.