Oh Chai God!

In my household, caffeine is an absolute necessary must to begin every day. I have experimented with many creative ways to get a caffeine intake, including chocolate covered espresso beans, caffeine gum, coffee, various types of tea, and chewable tablets. Nothing is quite as fun as brewing a rich pot of chai.

Born out of Central India over 5,000 years ago, chai originally started out as a caffeine-free tisane that did not contain tea leaves, as one of the Kings at the time invented it as an ayurvedic remedy. Once the British army brought over tea plants to Assam, India in 1835, that is when tea finally started to become an ingredient in the Spicy Sweet beverage. It didn't increase in popularity until the middle of the 20th century however, when tea leaves finally became affordable to the public. After years upon years of rich and decadent history, it is now a staple in American coffee shops everywhere today, as well as in my heart.

And so I leave you with the following statement: If you came here hoping to find a recipe on how to prepare your pre-made chai syrup or pre-made concentrate, you've stumbled upon the wrong part of the internet. I learned how to make chai from my sitar professor, who spent 15 years of his life and India and began his family there as well. He taught me all that I know about the proper way to make chai today. Follow along with the recipe and pictures below, and I will do  My best to convey the same information to you. The original recipe I was shown stops after the first seven ingredients, and the rest I added later on.

All encompassing chai

Serves four - or one serious caffeine and spice addict

2.5 cups water

1 tablespoon freshly grated Ginger

1 to 1.5 cinnamon sticks

9 to 12 cardamom pods, crashed

0.5 to 1 cup of jaggery or radapura, or other Indian cane sugar

2 cups of your favorite milk ( I use almond or soy, but traditional Indian chai uses whole fat milk.)

2-3 teaspoon of Assam or Darjeeling black tea leaves (I use Assam)

The first part of the recipe is a basic chai recipe. For my recipe, also add the following spices:

One teaspoon freshly grated nutmeg or mace

Six to eight whole cloves

One half teaspoon freshly grated turmeric

Between 10 and 15 black peppercorn, cracked

Five or six large allspice, cracked

One large piece star anise

An additional half teaspoon of tea leaves

1: Begin by boiling your water in a medium-sized pot, preferably one with a pourable side. Add the grated Ginger, as well as the additional grated nutmeg and turmeric.

2: push up the rest of your spices and add them to the mixture, boiling all of the spices intensely for 1 to 2 minutes before reducing it to a simmer.

3: add approximately one-third of your sugar to help boost the flavor of the spices, and let it simmer a little bit longer. In general, the longer you simmer the spices, the more prominent their taste will be in the final product. Between 5 and 10 minutes is usually good.

4: after enjoying the wonderful house smell, add your milk and remaining sugar and stir thoroughly. Gently bring the mixture back up to a light boil.

5: bring the chai back to low heat  again. add your tea leaves. I like to add them last so that their acidity doesn't overpower the spices.

6: after letting the tea steep for three minutes, remove from Heat. From here, using a fine mesh strainer, strain your concoction into either your favorite serving cups or a container to store for later.

7: drink up, and enjoy the magic of this ayurvedic concoction!