Autumn Comforts: Chai

Recently, I conducted an Introduction to Ayurveda Workshop at the Creative Countryside Autumn Gathering. As part of the experience I had prepared Chai, like I make at home and Date + Almond energy balls (which I had never made before!) to begin the workshop and an Ayurvedic lunch to end. I’ve had a few requests for the recipes so I am feeling mildly confident in sharing these. The recipes are simple and warming which is perfect for this season. They are my autumn comforts. So I’ll be sharing them here one by one. To the ladies present at the Creative Countryside Autumn Gathering, thank you for your encouragement and wonderful words. This one’s for you.

First up, Chai.

Chai is the perfect autumn comfort drink. I find myself going to it more and more as the days are getting darker and colder. There’s nothing quite like holding a hot steaming mug of fragrant spiced Chai and sipping it slowing, letting the spicy, sweet goodness warm me up as I look out at cold frosty mornings. Or evenings.

I always ask my guests if they would like some tea, chai or coffee. Chai is completely different to tea. Mainly due to the brewing technique and the spices, of course. Chai is meant to be simmered in a pot with all the ingredients while tea is, well tea. As with all those homemade recipes, every household, every cook will have their own spin on it, a special blend of spices or tricks on brewing. I’m sharing mine here.

For 2 cups of Chai you will need:

1 thumb size chunk of Ginger

Half a Green Cardamom Pod

1 Black Tea bag (I prefer Yorkshire or Clipper. )

1/2 cup Whole Milk / Oat Milk

1 1/2 cups of water

Brown Sugar to taste. Or Jaggery.

Pestle-mortar or a small hand-held grater

Tea strainer

A small pot or saucepan

Ok, I cheat. I don’t boil the water in the pan. I use just boiled water from the kettle. Start with a tea bag and half a cardamom pod crushed in the pan. Add just over 1.5 cups of boiling water and start heat at medium. Once it gets to a gentle boil reduce the heat to minimum.

Milk:

If you are having milk, add about half a cup of whole milk at this stage and let it get to a simmer again. Grate the ginger and add to the tea. If you don’t have a grater use a pestle mortar to crush the ginger. Turn up the heat to max. Let it boil and froth for a few seconds and turn off heat. Keep an eye out so it doesn’t boils over.

Oat Milk: For oat milk add a splash of cold water before adding it or use the barista version so it doesn’t separate. You can also add it at the end instead. Grate the ginger and add to the tea. If you don’t have a grater use a pestle mortar to crush the ginger. Turn up the heat and keep stirring. Turn off the heat as soon as it simmers again.

Strain into pretty mugs. Add brown sugar/jaggery tif needed and enjoy!

Variations and Notes:

Some add the ginger right at the beginning with the tea bag. I personally like the extra kick when its added in the end.

You can add the sugar at the beginning too.

I always use fresh ginger. You can also use dried, but it’s more spicy so go easy. Add more or less ginger depending on how spicy you like it.

You can also try cinnamon, star anise, nutmeg etc.

If using dairy milk you can let it slowly simmer for longer and it gets thicker and slightly creamier but take the tea bag out or else it starts getting to bitter.

As a general rule, its 3 parts water to 1 part milk. But experiment what what you like best!

I make Chai out of habit. So when I say 1/2 cup milk I’m guessing. So make the first one like above and then feel free to tweak. Like I said every cook has their spin on it.

Tag me on Instagram @kindredwild when you make your chai! I would love to see it!