Tradition plays a major part in keeping alive this aromatic drink as recipes are often handed down in families from one generation to the next. Whilst this exotically spiced tea is popular worldwide and be can bought in your local grocery store. Achieving the authentic flavour will make you want more and enjoy the drink as treat.
During our trip to India we met with locals who shared their family recipes for you to recreate in your home.
(Source: Flickr by Carlos A Zambrano)
4 cups of water
4 cups of milk
2 whole star anise
1/2 tablespoon ground cardamom
12 whole cloves
2 cinnamon sticks
1 large fresh piece ginger, diced
1 teaspoon and 1 tablespoon crushed black peppercorns
2 bay leaves
8 bags black tea (or 4 teaspoons of loose tea)
1/4 brown sugar
Combine the water and milk in a deep pan and bring to boil. Add the spices and sugar. Stir to blend, and turn off the heat. Cover the pan, and let the spices soak for at least 10 minutes. Add the loose tea or tea bags and bring the water to a second boil. Reduce heat, simmer and cover for 5 minutes. Uncover, check colour and taste, and if desired add more milk and sugar. Strain the tea into a warm teapot and serve immediately.
To avoid any unwanted sediment from the cardamom in your chai, then use a tea bag or muslin bag.
(Source: Flickr by ipasha)