How to Make Chai Tea

Chai tea, or masala chai, or chai latte, is a heart-warming tradition in Indian households, and a great way to relax in any culture. This is a traditional Indian recipe; compare it to the Starbucks version.

Things You'll Need

• 2 cups water
• 1 cubic inch of fresh ginger
• Black tea -- Assam or Darjeeling -- enough for 2 cups
• 1/4 tsp whole fennel seeds
• 1/8 tsp whole coriander
• 8 whole cardamom pods
• 2-4 whole cloves
• Sugar to taste
• Milk, condensed milk, or half and half to taste

Instructions

1. Heat the water in a sauce pan.

2. Peel and slice the fresh ginger. Add to the water and simmer for about 2 minutes.

3. Add the black tea. Let simmer for another 2 minutes.

4. Crush the fennel, cardamom, and coriander in a mortar and pestle. Add to the water and let simmer for about 6 minutes.

5. Crush the cloves and let simmer for another 2 minutes.

6. Add sugar and milk to taste, and raise to the boiling point.

7. Strain with a strainer or coffee filters (or paper towels in a pinch) and serve piping hot.

Tips & Warnings

• This recipe is smoother than Starbucks, in which black pepper and cinnamon dominate.

• The traditional recipes I've seen always include cardamom and cloves, but use different mixes of cinnamon (a 1-inch piece of cinnamon stick), ginger, fennel, and black pepper (3-4 peppercorns). Experiment to find your favorite combination, or vary the recipe to fit your mood.

• Vanilla is fairly common in American renditions of chai, but I haven't seen it in traditional Indian recipes.

• Iced chai is definitely an option! Just pour the strained tea over ice cubes, or cool the strained tea in the refrigerator. Do strain it, though -- leaving the chunks in for too long leads to a less pleasant flavor profile.

• Chai and a good newspaper or book are a great way to launch a weekend day.

• This is a sweet, wraps-you-up-and-hugs-you "comfort food" drink, but don't be fooled -- it's caffeinated. Avoid drinking it too late in the day if caffeine keeps you awake at night.