Long ago, my beautiful friend Sevadevi and I were talking about Chai, and she shared her recipe with me. Today I share it with you. Her Chai takes time, and it is in the time that the spices and tea release their flavours and your love and attention is infused into the chai. Make it while you are pottering around in the kitchen in the morning.
Sevadevi’s Ashram Chai
ingredients per cup
1 cardamon pod
1 black pepper corn
1 tspn ginger, finely grated
1 tspn black tea leaves
1 – 2 tspn sugar, according to taste
0.75 cup water
0.75 cup milk
Grind the spices (cloves, cardamom and black pepper) to a powder.
Add your ground spices and grated ginger to the water in a saucepan. Bring the water to the boil, stirring occasionally.
When it is almost boiling, add the black tea and stir again. Bring to the boil.
Add the sugar, stir to dissolve the sugar, and turn the heat to low.
Add the milk and allow the chai to slowly return to the boil, stirring occasionally.
When the milk comes to the boil, remove the chai from the heat, strain and serve.
Adjust the ingredients to suit your mood, the season and the time of day. In the morning, you might enjoy a strong, sweet chai. In the evening, add more milk and reduce or remove the sugar and tea.
In Summer, reduce or remove the cloves as it is a very warming spice. In Winter, increase the cloves. In rainy weather, add a 6 fennel seeds per cup.