In 2003 I made a trip to China to deepen my knowledge of Acupuncture and Traditional Chinese Medicine(TCM). During that trip I got lost in a market in Beijing and found my way to a tea shop. As I looked through the window there were tall glasses of hot water simmering beautiful flowers and herbs. Samples of the infusions were offered in thimble sized teacups. I am a sucker for anything tiny. I tried so many variations and probably bought my weight in tea on that trip as well as many tiny little teacups. I left the shop completely light and maybe a little dizzy from the overindulgence of my favorite, the Oolong. To this day I am still a steeper of herbs and tea and wanted to master making a good Indian Chai from scratch. Many of my recipes are happy accidents so the measurements are usually eyeballed, but this one I wrote down.
It is no accident that I am drinking more tea as I get in touch with my fifty-ish self and as we enter our 4th week of quarantine. Tea has so much to offer, from medicinal benefits like lowering cholesterol and blood pressure, detoxifying the liver, reducing inflammation. The ritual of making and drinking tea can set you up nicely for the solitude that many of us have been forced into, and it can be a recipe that gets taught along the way. Tea is the perfect drink for healing, it is the perfect drink for being in community even if it is virtual, it is the perfect way to start your day and the best way to end a yoga or meditation session. It can be as simple as simmering a piece of ginger and brown sugar, known as Jiang Tang Cha, for nausea, stomachache or cold symptoms. The thing about tea is that it is easy to remedy a mistake by upping the rest of the ingredients to match. I always say, start with less and add as you go. When using green or black leaves, add them last, otherwise the tea becomes bitter.
This recipe is gleaned from my friend Shamina Rao’s Chai, made for me many times at her home, learned from her mother. It makes my house smell nice and offers a wonderful zing to the body on a cold or damp afternoon. Tea is becoming my latest obsession and mixing ingredients that have a direct effect on my current state, well who can beat that. My kitchen looks more an more like an herbal pharmacy and the potions are endless. When this is all over, I will make you a cup, but for now, make this recipe and grab a journal and sit and be quiet or follow that thread of thought you’ve been meaning to write down.
INGREDIENTS FOR CHAI
1/4 cup cloves
3-5 (2 inch) cinnamon sticks
1-2 tablespoons ground ginger
1-2 tablespoons black pepper corns
3/4 cup cardamom pods
1/2 teaspoon fennel seeds - (optional, but great as an added digestive aid)
PREPARATION
Combine all the ingredients in a spice grinder or high powered blender and grind into a course powder. Store in an airtight container.
To make Chai tea, add 1 cup of water and 1 cup of milk of your choice (I like Oat milk here) and 1 heaping teaspoon of chai spice mix to a pot. Bring to a simmer and then whisk for 30 seconds. Add 1-2 black or green tea bags or 1 teaspoon loose tea and let steep for a few minutes. Sweeten with a teaspoon of honey and you are good to go. Strain into a mug and enjoy!
The perfect cup of tea takes practice, start with less and adjust. The recipe above is more robust and spicey when the pepper and ginger are at their full amounts. Get creative, add 1/4 - 1/2 teaspoon of turmeric to make your own spicy anti-inflammatory Golden Milk, or a bit of nutmeg to create a holiday blend. Don’t drink caffeine? Use rooibos or the spice mix on it’s own and you will have a wonderful herbal version.