When traveling on a train in India this is a frequent call you will hear. Sometimes it is in the dark depths of the late evening or very early morning causing you to wake from a dream. 'Chai, chai, chai, cou-fee.' Let me say that chai in India is very different from the exotic chai served in the West. Really chai masala from India is a very simple recipe, no honey, no soy, no cinnamon.
Saying all that it is still an absolute pleasure to sit rugged up on the side of the Himalaya or the train station or in a fabric shop sipping chai from a handmade clay cup. & after, smashing it on the ground. They recycle them, the chai cup wallah comes around, collects the little bits, takes them to another guy who fires them up & makes new cups.
With the colder weather creeping up on us here Down Under & my thoughts turning to mulled wine, Frangelico - God bless him - & other warming delights, here is the Satyananda Yoga Chai Recipe.
For 21 cups!!! Yes. You may have to adjust this downwards or up, to suit your friends & family.
Ingredients -
ginger, cardomom pods, cloves, cinnamon sticks, black perppercorns, tea leaves, sugar/honey/your sweet substitute, milk
1/4 cup grated ginger
1/8 cup cardomom pods - whole
1/2 teaspoon cloves
2 cinnamon sticks
1/2 cup tea leaves
2/3 cup sugar
Boil quantity of desired milk & water, proportions 1/2 milk, 1/2 water with sugar.
Take off the heat.
The add the spices & bring to the boil again. Once it has boiled again, turn it down & let it simmer for 10 minutes. Take it off the heat. Add the tea leaves. Let it steep until it is the strength desired.
Strain out the tea leaves & spices & serve.
