When we lived in Hargeisa, Somaliland, we used to make two batches of – what we called – Somali tea.
One was for us, and the second was for all the local workers who liked it about twice as sweet. Of course this tea was what you all know as “chai tea.” But for us it was hot, early morning goodness to sip after our freezing cold showers, while the desert air was still fresh and the sounds of men shouting and goats bleating entered our compound.
Chai means tea, and masala means spices. When I lived in Taiwan, I learned to say “cha” in Mandarin to ask for both tea and water. This came from the fact that it was common to drink water while it was still hot since you had to boil it before you drank it.
So chai tea brings up fond memories of my travels, and I find it infinitely better to make it from scratch than to buy it in teabag format. I’m sorry to say, many of the ingredients you won’t naturally have at home (unless you’re an intrepid cook). But never thee mind, once you have the ingredients, you’ll be able to use them time and again to make your chai.
I looked at a bunch of recipes and saw (and tried) ingredients such as bay leaves, fennel seeds, vanilla, peppercorn, honey, brown sugar and milk in addition to the standard ingredients. And I will tell you freely that my recipe, albeit quite tasty, is not the end of the line if you’re a purist and looking for the real chai. I combined a bit of what I like (ginger, anise) with what I learned to do in Hargeisa (powdered milk, white sugar, peppercorns) to come up with a version that will do just fine.
Here are the spices you’ll need.
You can probably do without the vanilla bean (or substitute a teaspoon of pure vanilla extract) and the star anise. Or you could substitute a Tablespoon of fennel seeds left over from your colicky baby for the anise.
So put the 12 cloves, the 3 whole star anise, the 4 pieces of cinnamon bark in the pot.
Then crush your 6 cardamum pods to release the seeds and put that in.
Peel your ginger and slice it thinly and put that in.
And if you’re using vanilla bean, slice that lengthwise and add it now.
and don’t forget the ¼ teaspoon of whole peppercorns!
Bring that to a boil and simmer for 20 minutes.
This is not the official method. See here, especially in the comments for a more accurate procedure. But honestly, it tastes very fine all the same.
Now, I like to use powdered milk rather than whole milk because that’s what we used in Somaliland. It seems to taste “thicker” that way if it makes any sense. Prepare your powdered milk, your tea and your sugar.
After 20 minutes, your water has darkened with all the spices.
Dump in the powdered milk, ¼ cup tea leaves (or 8 tea bags) and 1/2 cup white sugar. Actually, I suggest starting with 1/3 cup of sugar and work your way up according to taste to get to the traditional sweet version of 3/4 cup of sugar. And yes you can use brown sugar, and yes you can use about 6 Tablespoons of honey instead.
Stir, then boil that mixture for just 2-3 minutes. As much as I love bitter tea and coffee, bitterness has no place in chai masala.
A big one over a big saucepan, or a little one over a carafe.
You can see why you might want to do this over the sink before transferring it to the teapot.
You could sip it with a little chocolate for some sugar shock . . .
I put a few bleats out on twitter yesterday to say that it was my birthday (knowing all along I was a foolish lady for announcing it at the ripe ole age of 43), and @opinionstogo and @ladysippington happened to see and respond. (Thank you). But that was just the icing on my day because my husband left a very romantic letter in the mailbox for me to find – in French. (I’m saying that a little tongue-in-cheek, but it was a super romantic letter).
And then last night I met some friends and got pretty Autumn flowers
and an enormous box of chocolate, which I promptly dropped on the ground when trying to unlock my door.
and lost Every. Single. Chocolatey. Piece.
So perhaps not with chocolate. Chai tastes really good with those spicy goat meat samosas we had in Somaliland, but if you don’t have those handy, you can stick with Indian food, or as a default – a hot panini instead.
But chai is best when shared with friends. My very dear school mom friends who bring me joy when I go pick up my kids at school every day.
Christelle
(Céline is the only one of my adorable friends on twitter, and she’s fashionable, witty and an expert in French politics (even though she’s Belge). If you understand French, do follow her at @clinem78 . She’s brand spankin new on twitter and is working on her profile page so don’t mistake her for a spammer).
I’m a lucky birthday girl to have such friends.
- 4 pieces cinnamon bark
- 12 whole cloves
- 3 star anise
- 6 cardamom pods
- 1 vanilla bean
- ¼ teaspoon whole peppercorns
- 1 chunk ginger, about ¾" - peeled and sliced thin
- 8 cups water
- 1 cup milk powder
- ¼ cup tea leaves or 8 teabags
- ⅓ - ¾ cup sugar
- Slice the vanilla bean
- Peel and slice the ginger
- Smash the cardamom pods
- Then put all the spices in a saucepan with the water
- Bring to a boil
- Simmer 20 minutes
- Add the tea, milk, sugar
- Boil for 2-3 more minutes
- Strain and serve hot, usually with a hot salty snack
Lia says
Oh yum! We HAVE all those whole spices (because we have been intending to learn how to make chai). Thanks for the recipe– maybe a post-Thanksgiving batch is in order tomorrow.
ladyjennie says
Cool! I hope you like it. Let me know?
Alison says
I LOVE CHAI. It is always my choice of hot beverage, over coffee. My mother-in-law makes her version of it and I love it. She pre-mixes a batch of chai spices, and she puts in a few teaspoons + milk + tea and boils it. Then add sugar for taste. Oh and my brother-in-law who’s from India, taught my sister to make it too. Aren’t I lucky?
Glad you had a lovely birthday – you’re beautiful at 43!
ladyjennie says
You are technically supposed to boil it like that with the milk (unless the tea is too light and will burn) but I like doing it this way. You’re surrounded by people who just want to make chai for you – what more could you ask for? (Perhaps a samosa to make it perfect).
Pauline says
It looks really easy to make, thank you for sharing! Brings me back memories from my travels in Turkey, we had chai pretty much all day long.
ladyjennie says
I didn’t know they drank chai in Turkey! I have a Turkish (well, Armenian) friend and he never told me. Thanks for stopping by. 🙂
Heidi says
Yum! Love chai and had no clue how to go about it! Happy bday and such sorry news about the chocolate.
ladyjennie says
I knew the news of the chocolate would hit you where it hurts. 😉
Jennifer says
Thanks so much for this! When we moved to Europe, readily available chai was something I missed so much that I started making my own too. I agree with you that homemade is much better than what you can buy. Starbucks chai tastes way too sweet to me and not nearly spicy enough. I’ve never tried vanilla bean in my recipe but it sounds fabulous so I’m going to give it a try.
And happy belated birthday!
Nina says
Happy birthday! You do have the best gift ever – friends 🙂
Carole says
Oh, Happy Birthday!
I love chai–it’s like drinking Christmas with all those wonderful spices. Have never made it, but will try this.
Rachel says
Happy birthday!
Jackie says
Happy Birthday! Sounds like you had a lovely celebration.
Doesn’t the 5 second rule apply with those chocolates that you dropped?
ladyjennie says
It did! Until I crunched gravel. 😉
Mama D says
Looks delicious. And happy belated birthday!!
Kimberly says
I’m intimidated by ginger. No lie. One recipe called for grated ginger. I had no idea that ginger is very fibrous. I ended up slicing my knuckles on the grater. Then this one time I put it in a recipe…and it over powered it.
Damn.
I am a tea drinker though. I love me some tea.
ladyjennie says
With chai darling, you need not grate the ginger and it will not overpower your tea (almost) no matter how much you use.
Abbey says
Happy Birthday!