The Ultimate Chai Quest

It’s no secret that I love a good chai tea latte, not all chai teas, but most chai teas. Last year, I was even asked by a college student (who followed me on Twitter) at the University of Montana if he could interview me about chai tea for a paper he was writing. I agreed, and actually learned a lot about this tasty beverage.

There is a local company (whom I won’t name) that makes a very popular chai that’s so spicy that at times you have to chew it. I’m a fan of the smooth, creamy, warm and inviting chai teas that you can sip on a cold Montana day (or drink cold in the summer – that’s good too!).

Fortunately my extremely thoughtful best friend also knows how  much I love chai tea. For Christmas this year, she got me a complete kit for making chai tea, along with a recipe – yes, the same best friend who got me the sushi kit . I’ve made chai several times, tweaked the recipe a bit, and am now ready to venture out on my own with other recipes, in search of the world’s best chai tea. So, if you have a chai tea recipe, or simply know of one, please let me know and I’ll share it here for other chai tea fanatics.

The recipe I’m starting with is as follows (2 servings):

1 cup milk  (or soy milk)
1 cup water
2/3 tsp. Cardamon
4 cloves
2 black peppercorns
2 pieces crystallized ginger (I’ve upped it to 4 and could eat the entire container of these things, they are so good!)
1 cinnamon stick
2 Darjeeling teabags
4 tsp. sugar

Combine mile and water in a saucepan. Add next five ingredients and bring to a boil. Remove from heat, add teabags, cover and let steep for 15 minutes. Strain into cups and add sugar (I add the sugar while it’s still in the pan.)

That’s it – pretty simple and definitely delicious.

Also Read:

Evan Lovely’s Authentic Chai Tea

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