Chai (Indian Spiced Tea)

Here in Australia “Chai” originally was a very alternative “Hippie” drink. It was served at alternative lifestyle festivals, communities and gatherings. There usually was a “ChaiTent”. In that tent you would find drummers and musicians, jamming all night and having cups of chai. The Yoga community embraced chai as well. People went to India for teacher training and brought the Chai idea back to Australia.

Nowadays you find Chai everywhere. There are chai teabags in the supermarket, premixed flavouring syrups and Coffee shops serve up “Chai Latte”.

I still think that the homemade version tastes the best. I have experimented and refined it over the years, here it is:

Black Tea

Pepper corns

Cinnamon sticks

Cardamom Pods (slightly crushed)

Bay leaves

Cloves (whole)

Ginger (fresh)

Star anise

Aniseeds (whole)

Nutmeg (grated)

Sugar

Milk

Per Cup

½ - 1 teaspoon tea (can also try decaffeinated tea, green tea or rooibush tea)

2 Pepper corns

2 Cardamom Pods (slightly crushed)

½ stick cinnamon

2 cloves

½ - 1 bay leaf

1 Star Anise “star”

Pinch of aniseed

Pinch of grated nutmeg

1-2 teaspoons sugar

Knob of grated fresh ginger

170 ml water/80 ml milk (based on a 250 ml mug)

Boil Water with tea leaves and spices, including grated fresh ginger. After the mixture boils for a couple of minutes, add milk and bring to the boil once more. Add sugar or honey, strain and serve.

Enjoy your cup of chai.  Yummy on a cold winter’s day.

Connie,

Your Yoga Partner

from

www.yogainahurry.com