Expect a swathe of new Chai recipes now that the cooler weather comes. Not only do I adore Chai during the winter, it is a great help when suffering from a cold. Right now I have a head cold, so I am making chai and adding a good dose of turmeric to it. Have you also found that turmeric-laden chai makes a difference when you have a cold? My form of Golden Milk or Turmeric Latte (the current fashion here).
The Tulsi in this Chai is also helpful for colds and flu.
As the name suggests, this chai is quite peppery – we do love a chai laced well with ginger and pepper. As the weather deepens, I take to adding powdered ginger for an extra sharp zing. Right now, though, in Mid Autumn, we are happy with using the fabulous fresh ginger we pick up from our Asian Grocery near-by.
1.5 cups water
5 cm ginger root, sliced or grated
6 cardamom pods
4 pipalli (long pepper) or 0.25 tspn black pepper
8 tulsi leaves (Indian Holy Basil leaves)
1 – 2 black tea bag or 2 tspn black tea leaves (or to taste)
jaggery to taste
1.5 cups milk
Bring the water to the boil and add the spices. Allow them to simmer for 4 – 5 minutes. Add the tea bags and again let it simmer for 4 – 5 minutes.
Now add the sugar and stir to dissolve, then add the milk and then simmer for another 3 – 4 minutes, watching carefully so that it does not boil over.
Strain, and serve hot with some biscuits.
Relax and enjoy!
recipe notes and alternatives
Add half a tspn of turmeric powder.