It all started last fall. I was at a work event in Washington state and in my hotel room I was watching a late night show all about chai. How to make it at home, different styles, traditions, sweeteners and spices. I was intrigued that chai tea meant more than the Celestial Seasonings tea bags that I had at home.
On this same trip I found myself visiting a customer in Vancouver, BC who took us out to his favorite Indian restaurant in the city,
Viji's. They greet you with a cup of their homemade chai. It was a beautiful autumn night in a beautiful city and we were sitting on their outside patio eating the most delicious soup I've ever tried and sipping chai. I was now on a mission.
Later, at one particular coffee convention, I ran into our friends from
TeaSource. I asked him what was brewing that day and he gave me a sample of his signature chai. They blend it in-store with one of their black teas and as a sweetener, they use sweetened condensed milk. His secret ingredient? White pepper. You can taste it! It's very spicy, very creamy, and very sweet. Just what I was looking for.
This winter, after being introduced to
Penzeys Spices, I started trying different blends and brewing styles to make my own chai. Nothing was really even close to what I had up in Vancouver or the delicious TeaSource chai. There are so many different spices that you can use and I wasn't sure if I had the right combination or ratios. I gathered ingredients that looked good to me when I googled "chai" and those used in TeaSource's blend. I was able to make one that was good, but not great. I boiled:
Fresh ginger
Cardamom pods
Whole cloves
Nutmeg
Cinnamon sticks
White peppercorns
Orange rind (dried in the dehydrator)
in a large pot in amounts that seemed good to me, heavy on the ginger. I boiled it for about an hour or until the ingredients looked "spent." I then added the only tea that I had on hand which was a green tea. This was a mistake. A balanced black tea is best, one that isn't too strong. Once it was done steeping, I added generous portions of honey and some white sugar to taste. I strained the mixture into a pitcher. The result was a syrup that I stored in the fridge and mixed with milk when I wanted a glass either iced or hot. It was good and I was proud of my chai but it wasn't perfect.
After a class about the basics of tea, my friends at TeaSource sent me home with a sample of their chai spice blend and favorite tea to go with it. I've had it in the cupboard for a while and last night brought it out to enjoy. They instructed me to mix the spice blend with one can of sweetened condensed milk which can be stored in the refrigerator for a while. When I want a glass, I brew up a small cup of the tea and then a generous spoonful of the spice/milk mixture. It is so fantastic and much simpler than my chai.
I doubt it is in any way a traditional way to brew the drink but this combination is the perfect chai to me. This fall, I'm going to try a bit of a different method gathered from what I experienced brewing my own and the delicious chai I'm drinking right now. I'm going to grind all of the spices above except the ginger and orange rind. Then I'll blend it with the sweetened condensed milk and store it in the fridge. When I want a chai, I'll brew the tea with the fresh ginger and a couple pieces of orange rind and then add the spice/milk mixture to the tea. I'll have to wait until this one is gone. I hope I'm not sick of it by that time!