Tim says that
Chai is an art that must be discovered. The ingredients are the map but the combination is your own journey. The secret is in the intention of the heart.
It’s true, and there is much that you will discover as you make Chai. How to bring it together to get the best flavours. Which spices work best with your body. Which spices work best in the different seasons. Whether you have the patience to make chai well. Are you too impatient? How to keep yourself healthy with the combination of spices, and how to bring yourself back to health when you are out of balance. Which milk to use, whether you add ghee or coconut oil at all to your chai. Does a pinch of salt help? Which chai relaxes you and which invigorates you?
All of these and much more is just part of your individual Chai Journey.
Black Tea – an Indian tea is good, and I recommend Wagh Bakri brand
fresh ginger, sliced or grated
cardamom pods, bruised
tiny pinch saffron
milk, unhomogenised if possible
jaggery or raw sugar
fresh or dried mint, tulsi, parsley
cloves, fennel seeds, a few grains of fenugreek
turmeric powder, black peppercorns
Place the spices and tea in a saucepan with water. Bring to the boil and simmer gently for 4 or 5 minutes. Add jaggery to taste and simmer for another minute.
In another saucepan, bring milk to the boil and then add to the spices. Simmer for another few minutes, watching that it does not boil over.
Remove from the heat and allow the ingredients to relax for a minute or two before straining and serving.
Do not attempt difficult tasks after drinking!
The black tea can be omitted, especially if making the chai in the evening.