My folks were visiting a few weeks ago, and gave me the chance to escape the house child-free one afternoon. I went down to a local bookstore (a major chain, which shall remain nameless), selected a title of interest, and sat down at their café for a drink. Normally, I tend to order coffee drinks, but decided to do something different and got a cup of what they called “spiced chai.”
Last time I do that. It was thick and syrupy like cheap hot chocolate, but had the artificial cinnamon flavor of the fireball candies I used to eat as a kid. I couldn’t finish it. On my way out, I looked at a can of the chai mix they had used. The ingredients list started with sugar and nonfat dry milk, and proceeded to maltodextrin and a few other items of dubious necessity.
Herewith, as a public service, I’ll share the recipe for my own homemade chai.
Bring just to a gentle boil in a small saucepan:
- 1 1/2 cups water
- 1/2 cup low- or reduced-fat milk
(For creamier chai, use whole milk and/or increase the milk-to-water ratio.)
Remove from heat and add:
- Three teaspoons loose, plain black tea
- 8 green cardamon pods
- 6 whole cloves
- 2-inch piece of cinnamon stick
- 1 thin slice fresh ginger
(You can play with the seasonings to suit your taste and/or what’s in your spice rack.)
Cover and steep for five minutes. Add the sweetener of your choice, if desired.
It won’t taste like fireballs. Promise.