Chai (Indian Tea)

I meet weekly with a group of English speaking women for Bible study; people are always coming and going.  Our group has gotten smaller of late, and with many of our American regulars stateside, it has taken on a much more international feel.  I’ve been treated to some wonderful meals as we’ve met in members’ homes – enjoying dishes that I had never even heard of before.  A Swedish cake, Indian breakfast dishes, and chai, which I have tasted before, but not like this.  I hope to be bringing you more of the recipes soon.

I had to get directions from my friend and hostess, Prethi, twice.  I tried making a cup of chai at home and I just knew that it wasn’t exactly the same.  I got more detailed instruction on a second visit and ran into the kitchen when I heard her preparing the ginger.  I think I’ve got it now, and I can’t wait to make this for my daughters.

When Prethi mentioned that she would like to learn to do some baking, cakes in particular, I jumped at the chance.  We made a vanilla cake this week. Prethi baked; her daughter decorated.

I’ll give you the instructions Prethi gave me.  I scaled it down to make just one cup.  The chai is very hot, spicy, and sweet.  The ginger flavor is very strong, which I enjoyed.  It’s a super food, it has to be good for you, right?

Ingredients

3 cups milk
1 cup water
4 spoons black tea powder (or black tea bags)
2  inch piece of ginger, no need to peel, crush with mortar and pestle to release the juices
4 pods cardamon, broken open
sugar to taste (I sweetened with Stevia)

Directions

• Combine all ingredients in a medium sauce pan
• Simmer until a caramel color
• Strain

serves:4