Ginger tea is the quint-essential ingredient to my day!
The flavour rejuvenates my senses and can make one believe in life all over again 😉
Tea and India is an inseparable pair. To know more about Tea/ Chai read below.
Chai (pronounced as a single syllable and rhymes with ‘pie’) is the word for tea in many parts of the world. It is a centuries-old beverage which has played an important role in many cultures.
Excerpt from chai-tea.org/ :
Chai from India is a spiced milk tea that has become increasingly popular throughout the world. It is generally made up of:
• rich black tea
• heavy milk
• a combination of various spices
• a sweetener
The spices used vary from region to region and among households in India. The most common are cardamom, cinnamon, ginger, cloves, and pepper. Indian chai produces a warming, soothing effect, acts as a natural digestive aid and gives one a wonderful sense of well being. It’s difficult to resist a second cup.
Drinking chai is part of life in India and most Indian’s are amazed at all the current fuss in the West. Many who have traveled in India come away with fond chai drinking experiences. We have included many of these in our Chai Experiences section.
In the past three years we’ve seen a phenomenal growth in the popularity and interest in chai. Chai has become very common at over-the-counter specialty beverage shops and there is a growing line of prepackaged consumer products. Many industry analysts are predicting that chai will eventually become as popular and common as coffee lattes and cappuccinos.
Great chai can often be found in Indian restaurants along with great food, but making your own chai provides immense satisfaction (and makes the house smell yummy!). Recipes and tastes for chai vary widely and a multitude of chai recipes are used around the world.
Indian grocers carry various chai masala mixes which you can use to make your own chai. Commercially produced concentrates can be found at many health food grocers and coffee shops. Ingredients for making your own chai are available just about everywhere. See our Recipes Section for a wide variety of chai recipes.
Of course the modern world has elevated chai to new planes of experience–chai ices, milkshakes, chocolate chai, non-fat, low-cal sweeteners, decaf, and so on. We have included a section on New Chai Serving Ideas.
We prefer traditional freshly made chai: hot, creamy, fragrant with black tea, fresh cardamom, cinnamon, ginger, peppercorns and enough sugar to bring out the spice flavor. While we personally drink regular tea without sugar, chai must have sweetness or the spices seem to lose their full robustness.
How to make Ginger Tea:
For making 2 cuppa Chai/Tea:
Take half a cup of water in a saucepan and heat. When its starts bubbling, add half tsp of chai patti or branded tea leaves to it (I prefer red label natural or even tajmahal is good)
Along with it add half tablespoon of of grated ginger. Add two cloves, and tiny bit of crushed elaichi to it and tiny pinch of black pepper powder. Let it come to further boil till a gentle yet strong aroma fills your senses to the brim!
Image Source: spicelines.com
Add 1 and half cup of milk to the liquid along with 2 big spoons of sugar as desired.
Switch off the gas/flame/stove for half a minute.
Switch it on again and bring to a quick boil.
Strain the same through a sieve and relish the monsoons!
Tricks & Tips:
1)Keep a check that the final output that is the chai is not too blackish in colour . The colour should be slightly brownish and milkish. So make sure not to add too much of tea leaves and not too boil it beyond a point.
2) Stuff other than ginger are optional. It varies according to taste preference.
3)Its good to taste a slightly creamy frothfilled chai just like coffee..just not to that extent. So, all you need to do it keep stirring the liquid in between once milk is added and making it slightly frothy as possible.
4)Serve/have this tea hot! Sip it as ease to relish the flavours.
5)Try Mathris/bhujia sev or your fav biscuits with it just like Oreos dipped in milk 🙂
6) Make sure to separate the cream/malai from milk while adding to the liquid