Experiment by adding fennel seeds, coriander seeds, nutmeg, star anise, and lemon or orange peel.
May omit the milk and sugar and offer them separately. Basic black chai:
• 1½ cups cold water
• One 2-inch piece cinnamon stick, broken
• 2 heaping teaspoons black tea
• Seed of 3 cardamom pods
• One ¼-inch-thick slice fresh ginger
• 3 whole cloves
• 2 black peppercorns
• ¼ to ½ cup milk
• 1 to 2 tablespoons sugar
1. Bring water to a boil in small saucepan. Add cinnamon, cover, remove from heat; steep 2 minutes. Return pan to heat; bring to a boil. Add tea, spices, milk and sugar; cover, and remove from heat. Steep 3 minutes.
2. Pour mixture through fine wire-mesh strainer into warm teapot, discarding solids. Garnish with cinnamon sticks.
• One 2-inch piece cinnamon stick, broken
• 2 heaping teaspoons black tea
• Seed of 3 cardamom pods
• One ¼-inch-thick slice fresh ginger
• 3 whole cloves
• 2 black peppercorns
• ¼ to ½ cup milk
• 1 to 2 tablespoons sugar
1. Bring water to a boil in small saucepan. Add cinnamon, cover, remove from heat; steep 2 minutes. Return pan to heat; bring to a boil. Add tea, spices, milk and sugar; cover, and remove from heat. Steep 3 minutes.
2. Pour mixture through fine wire-mesh strainer into warm teapot, discarding solids. Garnish with cinnamon sticks.
Variation of kahwah, a Kashmiri green tea:
• 1½ cups cold water
• 2 heaping teaspoons green tea
• Seed of 1 cardamom pod
• 2 whole cloves
• 2 strands saffron (optional)
• 6 blanched almonds, chopped
• ½ cup milk
• 1 tablespoon honey
1. Combine water, tea, spices and almonds in small saucepan. Cook over low heat until hot (do not boil). Partially cover; steep over low heat 10 minutes. Remove from heat; stir in milk and honey.
2. Pour through fine wire-mesh strainer into warm teapot, discarding solids. Serve.
• 1½ cups cold water
• 2 heaping teaspoons green tea
• Seed of 1 cardamom pod
• 2 whole cloves
• 2 strands saffron (optional)
• 6 blanched almonds, chopped
• ½ cup milk
• 1 tablespoon honey
1. Combine water, tea, spices and almonds in small saucepan. Cook over low heat until hot (do not boil). Partially cover; steep over low heat 10 minutes. Remove from heat; stir in milk and honey.
2. Pour through fine wire-mesh strainer into warm teapot, discarding solids. Serve.
In India, Tulsi Chai, made from holy basil (Ocimum sanctum), is used to treat colds and reduce stress. Sweet basil can be substituted for holy basil.
• ½ cup holy basil leaves
• 2 cups cold water
• 2 heaping teaspoons green tea
• Seed of 1 cardamom pod
• One 1⁄4-inch-thick slice fresh ginger
• One 2-inch cinnamon stick, broken
• 2 whole cloves
• Pinch of nutmeg
• 1 tablespoon honey
• Milk, to taste
1. In small saucepan, boil basil and water. Reduce heat, cover and simmer 3 minutes. Stir in tea, spices and honey: bring almost to a boil. Remove from heat, cover and steep 3 minutes.
2. Pour mixture through fine wire-mesh strainer into warm teapot, discarding solids. Serve with milk. Garnish with skewered crystallized ginger cubes, fresh basil leaves and grated nutmeg.
• 2 cups cold water
• 2 heaping teaspoons green tea
• Seed of 1 cardamom pod
• One 1⁄4-inch-thick slice fresh ginger
• One 2-inch cinnamon stick, broken
• 2 whole cloves
• Pinch of nutmeg
• 1 tablespoon honey
• Milk, to taste
1. In small saucepan, boil basil and water. Reduce heat, cover and simmer 3 minutes. Stir in tea, spices and honey: bring almost to a boil. Remove from heat, cover and steep 3 minutes.
2. Pour mixture through fine wire-mesh strainer into warm teapot, discarding solids. Serve with milk. Garnish with skewered crystallized ginger cubes, fresh basil leaves and grated nutmeg.
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