In the early 1980’s my Indian friend, Kavita Vaswani taught
me to make a traditional Chai Masala Tea.
Sadly I have lost touch with Kavita (she is such a lovely
person) but I still make Chai tea and think of her.
This is my version, which is non-dairy and avoids overuse of
my hands yet still uses traditional ingredients.
Fresh peeled piece of raw root ginger
2 T. whole green cardamom pods
1T. whole cloves
1T. black peppercorns
2 cinnamon sticks
6 cups of water
4 bags Assam tea
(not the finest version)
Honey and/or raw sugar to taste
2 cups of nondairy milk of choice for the hot version
Or Organic Coconut Milk Creamer to taste for the cold
version
Preparation:
Combine the first six ingredients in a medium saucepan. Then bring liquid to a boil and simmer gently.
When the cardamom
pods soften, I use a wooden spoon to press the pods against the pot to free the
black seeds. After 10 minutes remove from heat.
Add tea bags and steep for 5 minutes.
Discard tea bags. Add
raw sugar and/or honey to taste.
For hot tea:
You may add the nondairy milk of your choice. Or you can throw caution to the wind
by adding whole milk.
Bring tea to simmer over high heat until the sugar dissolves.
Strain the tea into a pot and serve hot.
For cold tea:
Do not add milk. After
adding sugar, strain the tea into a large pitcher. After the tea cools
It is delicious served over ice with the coconut milk
creamer poured over the top to taste.
Remember, black pepper and cinnamon are natural
anti-inflammatories.
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