A Nice Cuppa

I admit it, when it comes to hot beverages, I am pretty much stuck on coffee and tea as being the only ones I fixate on when the weather chills. I do love hot apple cider, especially swirled with a cinnamon stick, and of course, when the snow falls in Minnesota and I spend time outside with a shovel, there is nothing better than a hot cuppa cocoa to ward off the inevitable chill.

Then there’s Chai tea. Most commercial coffee houses make a Chai that pales in comparison to anything even remotely authentic. They are nothing but a waste of money and worse, they have turned a whole slew of people onto the taste of a beverage that doesn’t even come close to those redolent, herb-filled mugs offered in restaurants. Without a doubt, every time I sit down in an Indian restaurant I will order a chai tea as I am always curious how each place will interpret this heady and highly varied beverage. My favorite version is achingly fragrant and hot with visible herbs languishing in the bottom of the cup and a flavor that is unsurpassed. When I politely asked how it was made, I was met with a politely returned smile and a simple shake of the head. “I’m sorry, I can’t tell you that.”
I’m ok with that, but it simply leaves me no choice than to find a good recipe on my own, and I found an awfully good version in Suvir Saran’s Indian Home Cooking cookbook. Whole herbs and black tea are simmered and then steeped in milk, then brought to a simmer again. Once strained, the flavor is rich with cardamom and pepper, delicious in a steaming mug and very refreshing served cold over ice. For those times that I am miles and dollars away from enjoying a table full of my favorite Indian food and a fragrant cuppa Chai, I will scoop out these herbs and leaves and make one of my own.

Chai Tea
from Suvir Saran’s Indian Home Cooking cookbook

2 c. milk
1 c. water
2 T. loose leaf black tea (or more to taste)
1 ½” cinnamon stick, broken into pieces
1 ½” piece of fresh ginger, peeled and cut into chunks
10 green cardamom pods, crushed slightly
7 whole cloves
4 black peppercorns
1 T. sugar (or more to taste)

Crush herbs and spices, leaving large pieces. Combine all ingredients in saucepan and bring to a light simmer. Do not boil. Turn off heat, cover and steep for 15 minutes. Uncover, return to a simmer; strain and serve hot. Can be chilled.