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How to Make [the best] Chai [ever] November 28, Chai has always been an integral part of our daily lives as well as our get togethers with friends and family. That way we could continue the tradition of people coming to our house and sipping mug after mug of chai and letting their problems melt away in the delicious warmth of this wonderful drink.
The Basics of Chai Chai is a ubiquitous drink in India. It is made across the country and is drunk both at home and at tiny tea stalls on road sides everywhere.
Interestingly, this beverage that so many people associate with India was actually not consumed until the time of the British Raj. India grew a large amount of tea in areas such as Assam and Darjeeling, however the majority of Indians consumed coffee.
The British East India Company became concerned as they realized they were losing a vast source of income to the Chinese, who had a virtual monopoly on tea sales. Thus, the East India Company began promoting tea to Indians.
At first, the Indians were skeptical, and did not want to abandon their strongly flavored coffee. But eventually someone added strongly flavored spices to a sweet and milky tea and masala chai took off!
The chai is sweet and spicy with a subtle burn at the back of the throat. It is, in a word, wonderful. The Tea Leaves The tea used in chai is very crucial to the final flavor of the tea.
Many people assume that they have to use the best quality tea available and use whole leaf Darjeeling or Assam tea, and end up with chai that does not taste quite right.
It is cheap and strong and holds its own against the strong spices in the chai.
If you do not have an Indian store nearby, buy Lipton or some other similarly cheap and strong black tea bags from the grocery store. The Masala Much like the recipe for garam masalathis recipe also comes from my paternal great-great grandmother and has been passed down through the generations, giving all of us some pretty incredible chai.
While I am obviously biased I really do believe our masala is what makes our chai so special. The chai masala is a delicious blend of cloves, ginger, cinnamon, cardamom, nutmeg, and black pepper. All of the spices add a delicious warmth to the chai, and the black pepper and ginger add a subtle heat as well.
We have a specific ratio that we follow to make the spice blend, but feel free to adjust it as you deem fit. The recipe is a great guideline, but feel free to change it as the seasons and your mood change!
The flavors that make spices taste delicious are all aromatic compounds. Aromatic compounds are made of molecules that contain a structure known as a benzene ring, meaning they dissolve best in alcohols or fats. You may have notices this when making drinks, that adding a twist of lemon to a martini adds significantly more flavor in a shorter amount of time than adding a twist of flavor to a glass of water.
Nerdy science note done. Making the Chai There are many ways to make chai. Some start by boiling ingredients sequentially, and others have strict rules about only stirring the chai 3 times in clockwise circles.
The way that my family makes chai is relatively straightforward.Today, I’m sharing one of the oldest and most popular posts on Writing Forward. This one dates back to , but it’s still one of the most-visited posts on the blog and one of my favorites. 40 Under The best advice I ever got.
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Ultimately, the best advice was from a stranger. Although I had to work a bit to decode the message, his advice was: it doesn’t matter what you choose to do in life, what matters is that you do it for the right reasons.
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