Despite being the son of a man who knew the location of every Dunkin’ Donuts on the East Coast so he could sneak out of any family function and come back with a black coffee, I don’t drink the stuff. Never have, never will.
But when Starbucks started popping up in New York City in the 1990s, it became commonplace to grab a latte as a warmup on a winter day. I quickly had to find a drink on the menu or literally be left out in the cold. At the advice of my then-future wife, I tried chai tea and have been hooked ever since.
Though I’ve never been to India and savored an actual real- deal chai cooked by a chaiwallah on a New Delhi street corner, I began my search for what I deemed more authentic varieties, sourcing blends from all over the world and learning the true definition of my favorite drink.
“Chai just means tea in India, so what we’re usually talking about is masala chai, and everyone in India has a different recipe so no two masala chais are the same,” says Heather Kreilick, co-founder of Lake Missoula Tea Co. Kreilick and her team blend 10 varieties at their Missoula manufacturing facility.
“No matter who makes it, chai is all about the blend of spices, which translates to masala in India,” she says, going on to list cardamom, cinnamon, ginger, and cloves as the holy foursome necessary to create chai, while black pepper, anise, nutmeg, and allspice find their way into recipes as well.
Not too long ago I decided to make my own blend. I enjoy the mornings when I have the time to measure out the ingredients and follow the process. In a world where everything is mass-produced, premade, and served as fast as possible, creating something bespoke, something that takes time, is a nice change and a great way to start the day.
MASALA CHAI
Consider this a starting point. Play around with the measurements and spices to make this drink your own.
MAKES 1 DRINK
1 teaspoon green cardamon pods
1 teaspoon whole peppercorns
1 teaspoon dried ginger (cut and sifted) or fresh ginger (grated)
1 cinnamon stick
1 cup water
3 teaspoons Assam black tea (or your favorite black tea variety)
Honey, to taste
½ cup milk
Begin by grinding the spices into a rough consistency. (You can leave them whole, but grinding allows for a full bloom of flavors.)
Place water in a small saucepan and add spices and the tea. Heat until almost boiling. Steep for 3 minutes.
Add honey to taste then stir in the milk. Heat to desired temperature.
Pour through a strainer into your favorite cup and enjoy.
Kitchenware available at THE KITCHEN SHOP, Livingston, MT
Creative Goat Pitcher | Le Creuset Classic Espresso Mugs | Montana Block Cutting Board | Creative Flower Gold Spoons | Custom Square Tammy 4½-inch Tea Bag Saucer | KAF Windowpane Dish Towel in Oatmeal
