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January 20, 2012
I’m not a “need to have my CHAI everyday, or else…” type of person, but nothing beats a good cup of chai on a cold day… sitting with a steamy mug listening to the drumming of the rain….what could be better!
Indian chai is made by boiling water, milk and black tea, with spices like ginger and cardamom (very different from an American chai latte). However, just like everything else in the cooking world, there are many different variations on chai. The recipe I made today I learned from my meditation teachers, Shri Anandi Ma and Dileepji….I’ll call it “Chai: traditional yogi style”. However, the method for adding ingredients, boiling time, and types of spices can vary wildly, and half the fun is trying to find your favorite. Love cardamom? Well, then add some extra! Boil it longer, shorter, make it stronger or weaker, or throw in some new spices and see what happens.
Unless you have dietary restrictions I would recommend using cow’s milk. I have tried making chai with soy milk and coconut milk, but it’s just not the same. The other important ingredient is the tea itself. You can use regular black loose leaf tea, but if you can find an Indian grocery store where you live try to get your hands on tea that is meant for chai. I like Red Label Tea. As for chai masalas….it’s not absolutely necessary (as you’ll see from the recipe below), but chai masala definitely comes in handy on days when you don’t have fresh ginger or cardamom on hand…however, store-bought masalas vary greatly, so you might have to go through a few before you find one that’s right for you.
GLUTEN FREE NOTES
YOGIC COOKING NOTES
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