Chai Baby Chai

Photo: Dawn Adams

I have what turns out to be a not-so-guilty pleasure to share with you … I am completely addicted to Chai and consume it on an almost daily basis. This love affair first started for me about 15 years ago during my travels, and I enjoy it even more today than when I first discovered it exploring the back alleys and hawker stalls of South East Asia. On chilly fall mornings nothing calls to me or is quite as seductive or satisfying as a warm and frothy cuppa chai. It’s the perfect blend of sweetness and spice that warms and balances and gives me just a little kick start when I need it too!

The word chai is used generically for tea in many parts of the world and has recently become synonymous in the west with masala chai, a spiced milk tea originating in India that is still an important part of Indian culture and daily life. In Hindi, chai means tea and masala means spice, so the term ‘chai tea’ is actually a redundant term which leaves out the defining element, the spice. The most commonly used spices are a combination of ginger and cardamom, the two most predominant notes, as well as clove, cinnamon and black pepper. The tea is typically a strong black tea such as Assam or Darjeeling, but a green version using Gunpowder tea is also common and is known as Kashmiri Chai.

Photo: onelifetoeat.com

Although not difficult, there is definitely an art to making good chai. It requires no special equipment, only a little knowledge and in my opinion, a combination of love and devotion being infused into every cup. Being a Chai Wala (tea maker) is one of the most common ways to make a living in the streets of India and they can be found just about anywhere you go, all claiming to make the best chai available anywhere. During my travels I enjoyed masala chai daily if not several times a day. It was often purchased for just a few American cents from an endearing Chai Wala with little more than a pot, a flame and a spoon with which he skillfully and lovingly prepared cup after cup. In preparing to write this I so wanted to be able to share with you the experience of chai as I know it. The magical feeling beyond the recipes and technical information which is part of the experience and appreciation of this special tea. I found this video recently and I invite you to take a moment to enjoy it, preferable with a steamy cup in hand!

                                                                Morning-Cuppa-Chai; New Delhi.

Today, great chai is readily available in many forms in response to increased consumer interest and its growing popularity. Your favorite Indian restaurant is always a good bet but it is also increasingly common to see it on the menu as ‘Chai Tea Latte’ in many specialty beverage shops, even your local Starbucks. Most grocery and specialty food shops are also responding to the increased demand and are making available various prepackaged consumer products as well. But be aware that the quality of what you get as well as the actual ingredients used can vary greatly. This chai lover for one gets immense satisfaction out of making my own. Not only does it make my house smell great, it also allows me to choose the quality of ingredients as well as the source of sweetener used. Traditional chai is typically very sweet and contains lots of refined sugar. Sweetness is an important element in the preparation as it enhances the robustness of the spices, but there are alternatives to refined sugar. What’s my secret? Coconut palm sugar – a subtly sweet, unrefined and low-glycemic sweetener which comes from the coconut palm tree. What used to be my guilty pleasure is suddenly not-so-guilty and is surprisingly easy and fun to make once you know how, not to mention a little relief for the pocket book. The Starbucks super sweet watered down version can easily set you back close to $5 bucks last time I checked.

Photo: Dawn Adams

Wondering if chai is actually good for you? While there is definitely some caffeine to take into consideration, the amount in tea is significantly less than the amount found in a cup of coffee. The generally accepted ratio is that black tea contains approximately half the caffeine of coffee and green tea contains half again the amount in black tea. This is a very generalized as there can be many determining factors, but it’s easy to agree that  switching to any form of tea will significantly reduce your caffeine consumption if you are currently drinking coffee on a daily basis. In addition, the spices used have been a part of both Ayurvedic and Traditional Chinese Medicine throughout the ages and have many health benefits. According to teabenefits.com, the benefits of chai tea are the result of the individual benefits of its component herbs and spices. For instance cinnamon improves blood circulation and helps lower the bad cholesterol levels in the body, while both cardamom and ginger are powerful digestive aids. In addition, both black and green teas are now being recognized for their antioxidant qualities. In an article published this month by web.md, it was stated that both black and green tea may provide as much as ten times the amount of antioxidants as found in many fruits and vegetables. For me, particularly when prepared at home using high quality organic tea and spices and a low glycemic sugar alternative, there is no better way to start the day then with my cuppa chai!

After much experimenting I finally came up with my own recipe that is free of refined sugar and dairy products, and is one of the best I’ve ever tasted. I'm going to share it with you but want to begin with some general notes and tips first. As is true for any tea, it’s important to always start with a good quality filtered or reverse osmosis water as well as fresh, preferably organic ingredients. Try several different black and green teas and adjust the ratio of sweetener and spice until you find the perfect combination for you. Indian markets can be a good source for tea and spices as well as the bulk section of your local natural foods store. Please note that my recipe includes a small amount of vanilla bean and nutmeg which is not usually found in traditional chai recipes and can easily be omitted if you prefer it without. I use whole nutmeg and shave a small amount with a lemon zester or grater, but ground nutmeg is just fine too. My version is dairy-free, but you can also use regular whole milk if you prefer. Keep in mind though that reduced fat milk as well as rice milk tend to be a little too thin. I prefer the flavor and richness of coconut milk and Trader Joe's now has an excellent unsweetened version available in cartons. This recipe will make 2 to 4 servings (depending on size) and keeps quite nicely in the refrigerator for several days.

Dawn’s Chai Baby Chai Recipe

 Ingredients:

   2 cups filtered water

   ¼ cup ginger, peeled, sliced and roughly chopped

   1 cinnamon stick

   ¾ teaspoon ground cardamom

   ½ teaspoon whole cloves

   ½ teaspoon whole peppercorns

   1” piece vanilla bean cut into small pieces

   dash of fresh shaved nutmeg

   ¼ cup coconut palm sugar

   2 cups coconut milk, almond or other milk of your choice

   2 tablespoons loose leaf black tea, preferably Darjeeling or Assam

   liquid Stevia to taste if needed

Preparation:

Bring the filtered water, spices, and sugar to a boil in a small saucepan. Cover and gently simmer for about 5 to 8 minutes. Remove from heat and add the milk and tea. Stir, cover and allow it to infuse for 10 minutes. Strain into a glass container using a fine strainer or coffee filter. Add a few drops of liquid Stevia if more sweetness is desired. Enjoy.

Until Deb’s post next week ... have fun exploring the world of chai and remember the most important ingredient, the love that’s in each and every cup!

 


Love and Blessings,

Dawn