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Masala Chai, 2 Ways

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Masala Chai, 2 Ways Masala Chai, 2 Ways © 2020 Heather Bruggeman Chai is the very thing I would make for us if you stopped by on a cold, snowy day. Of all the warm drinks I can think of, Chai offers the sweetest, creamiest, spiciest, most perfect wintertime experience. So, let us make some Chai. Finding the perfect recipe can, and should be, a personal journey. Try experimenting with many recipes before you finally decide on your one true blend. It is the tastiest process if ever there was one. My basic recipe represents the memory of my very first cup of Chai, prepared for me over a wood cookstove in a centuries old farm kitchen where I worked as a young adult. How could I desire Chai to be anything other than the flavors of that day? It has taken me quite some time, but I finally prepare Chai the way it was first introduced to me. I’d love to share that recipe with you, along with a second variation I’ve come up with. Because variety, it is the spice of life! I like to make the following recipes in large batches (x8). While this may seem like a big to-do, it truly simplifies things if you’re a regular Chai drinker. We all love Chai in my house, so making a large batch once a week and having it ready in the fridge to warm up with some milk is perfect nourishment. Healing Properties The aroma of Chai intoxicates, and just a few sips will begin to calm the nervous system. Chai is made of a powerful spice combination that has long been regarded for its therapeutic properties. Cardamom - Soothes the Anise Seed - Eases belly, acts as a carminative, bellyaches, digestive pains, relaxing, mild laxative. colic. Expectorant properties make it useful in treating bronchitis. Allspice - Aromatic, digestive aid. Ginger - Reduces You can use any milk of your inflammation, improves choice, my favorites raw milk. Cinnamon - Well respected circulation, warming, studies digestive aid, improves confirm it lowers blood-level circulation, clears triglycerides linked to I hope you enjoy trying one or congestion, boosts vitality. It diabetes and heart disease. both of these Chai recipes. is also used as a powerful Anti-nausea properties, Experiment with the spice antiseptic, with antiviral and antiseptic, decongestant. quantities to find the perfect anti-fungal properties. blend for your tastes, but mostly just relax and enjoy the Rooibos - High mineral full body warmth and relaxation Cloves - Antibacterial, anti- content, antioxidant, that sipping Chai brings. inflammatory. improves circulation, calming and relaxing, high level of flavonoids helps to relieve Fennel Seeds - A good stomach and intestinal cramps, indigestion. remedy. Has a calming effect on bronchitis and coughs. Increases milk in mothers. Masala Chai (with Rooibos) Ingredients What is Rooibos? 10-12 cardamom pods 6 whole allspice 1 3 inch piece cinnamon bark Rooibos is a South African 1 teaspoon whole black peppercorns evergreen shrub of the pea family. It contains no caffeine 1 teaspoon whole cloves and very little tannin, making 1 teaspoon fennel seeds it an ideal substitute for 1 teaspoon anise seeds coffee and black tea. Rooibos 1 inch piece fresh ginger root, sliced thin has a pleasant, slightly sweet 2 teaspoons rooibos tea and nutty flavor. 1 cup water 3 cups milk (raw dairy or alternative) 2 tablespoons honey or maple syrup (or to taste) Directions 1. In a mortar and pestle, grind spices (excluding ginger) to crush and break open the seeds and pods.Or you could do a quick pulse in a blender or coffee grinder. Be careful not to over blend, you just want to slightly crush the spices. 2. Add the spices (with ginger) to one cup of water in a small pan, and bring to a boil. 3. Turn the heat off, cover and steep for 15 minutes. 4. Add the rooibos and bring just near a boil again. 5. Turn off heat, cover and steep for 10 minutes. 6. Strain off the rooibos and spices. 7. Return chai to pot, add milk and sweetener, warm until steamy stirring often. Warming Winter Chai Prepare the Masala Chai recipe with the following additions: • zest from one orange (use organic if possible) • 1 1/2 teaspoons pure vanilla extract Add the orange zest with the spice mixture, and the vanilla should be stirred in at the end with the milk and sweetener. It’s really that simple and delicious! There is something extra special, extra warming about this flavor combination. Traditionally, Chai is prepared with black tea and aromatic Indian spices. I do love it that way, and it is how I was introduced to it. Recently though, I’ve omitted the black tea and now use rooibos. I appreciate the absence of caffeine, low tannin levels, and high antioxidants. If you do not have rooibos or would prefer to use black tea, simply substitute 2 black teabags for the rooibos. To those of you that have never made Chai before, I hope you give it a try this winter and enjoy the slightly sweet, creamy, aromatic experience. If you have made Chai, do give rooibos or the orange/vanilla combination a try. .
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