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Preparing Chai Tea

  • Chai is the Indian word for tea. Traditional Indian "Masala Chai" refers to Indian black tea with milk, sweetener, and a unique blend of freshly ground spices. Spices typically include cinnamon, nutmeg, cardamom, pepper, ginger, cloves, vanilla and other ingredients. The actual recipe varies by family and region throughout India.

  • Chai is an integral part of life in India. While there is not a formal ceremonial way of preparing chai, it is enjoyed by many families multiple times a day. "Garam Chai", or hot chai, is often served with Indian fried snacks, called samosas or pakoras.

  • At nearly every train stop in India, vendors (called Chaiwallahs) sell chai in wide-brimmed fired clay cups (called kullarhs) that are thrown out the window after use.

    Ingredients required: 1 can sweetened condensed milk, TeaSource Chai Spice Blend, Breakfast Assam (or other strong black tea*)

    Chai "Goop":

    Mix 1 can sweetened condensed milk with 1 level tablespoon TeaSource Chai Spice Blend in a small container until spices are evenly dispersed.

    Put mixture in the refrigerator overnight.

    Breakfast Assam:
    Measure 1 rounded teaspoon of Assam for each 8 oz. cup (ex. For a 4 cup pot, use 4 rounded teaspoons).
    Steep tea leaves in boiling water for 2-4 minutes. Remove tea leaves.
    Mix 1 tablespoon of Chai "Goop" for each 8 oz. cup of Breakfast Assam made.

    *for a decaffeinated version, substitute Rooibos for black tea

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