What We Love: Chai!

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Why chai? It’s creamy, warm and sweet with a spicy kick. It’s democratic and ubiquitous, enjoyed by all in almost every corner of India (Anchal artisans enjoy tea time together on all workshop days and the photo above is from such occasion). It tends to say something is about to begin (I’ve seen droves of well dressed men and women sipping a quick cuppa on their way to work), or else let’s rest here a second (some of the best chai I’ve tasted in India has been in roadside cafes). The morning comes alive with it and the afternoon revives with it.  A lot like coffee for us here in the U.S. except coffee doesn’t come in tiny ceramic cups nor is it brewed with ancient spices like cloves and cardamom…

 It’s true that I’m biased – I’ve never had a cup of chai in India that I haven’t muttered lovingly to (seriously – I’ve been told it happens right after the first sip), but bias and all I decided to pay homage to this great elixir in today’s blog post. Jaimala, the executive director of Anoothi shares her favorite chai recipe with us here:

MASALA CHAI
what you need:
300 ml water (1.26 cups)
250 ml milk (1.05 cups)
3 t loose black tea
50 grams sugar (3.5 T – or sweeter if you please)
1 t of fresh grated ginger
1 pinch pepper
1 pinch cinnamon
2-3 cloves
Boil the water. Add grated ginger, pepper, cinnamon and cloves. Add tea and sugar. When the water is chocolate brown add the milk and boil for 2 minutes. Filter and serve!
Makes 6 servings.

Enjoy!
-Devon

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